Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk
The objective of this study was to compare of the effects of high pressure of 193 MPa at −20°C and Low Temperature Long Time pasteurization (LTLT or holder pasteurization, 62.5°C, 30 min) on the content and composition of fatty acids (FAs), concentrations of secondary products of lipid oxidation (TB...
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| Format: | Article |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0011/pjfns-2016-0011.xml?format=INT |
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| author | Martysiak-Żurowska Dorota Puta Małgorzata Barczak Natalia Dąbrowska Joanna Malinowska-Pańczyk Edyta Kiełbratowska Bogumiła Kołodziejska Ilona |
| author_facet | Martysiak-Żurowska Dorota Puta Małgorzata Barczak Natalia Dąbrowska Joanna Malinowska-Pańczyk Edyta Kiełbratowska Bogumiła Kołodziejska Ilona |
| author_sort | Martysiak-Żurowska Dorota |
| collection | DOAJ |
| description | The objective of this study was to compare of the effects of high pressure of 193 MPa at −20°C and Low Temperature Long Time pasteurization (LTLT or holder pasteurization, 62.5°C, 30 min) on the content and composition of fatty acids (FAs), concentrations of secondary products of lipid oxidation (TBARS), the total antioxidant capacity (TAC), total vitamin C and ascorbic acid (AsA) content in human milk. It was shown that no significant changes in the content and composition of FAs and TBARS levels were noted in both pressurized and LTLT pasteurized milk samples. The results obtained indicate that the antioxidant properties in pressurized human milk were also not affected. In the case of the pasteurized samples only slight (approx. 6%) and statistically insignificant decrease was observed in the Trolox equivalent antioxidant capacity (TEAC) values. Pasteurization significantly reduced the content of total vitamin C and AsA, by 35% and 24%, respectively. A minor and statistically insignificant (approx. 6%) decrease in vitamin C levels was observed in milk treated with high pressure. However, a significant decrease (by more than 11%) occurred in these conditions in AsA concentrations. The influence of high pressure treatment on AsA levels and the lack of significant changes in TEAC values point to the relative stability of the remaining antioxidant components in human milk. Further research is needed to determine the effects of high pressure of approximately 200 MPa and sub-zero temperatures on, mainly thermolabile, components of human milk, which are degraded by LTLT pasteurization. |
| format | Article |
| id | doaj-art-da9ce7c7b7ad4adab7595e675163484d |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-da9ce7c7b7ad4adab7595e675163484d2025-02-02T17:37:44ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-06-0167211712210.1515/pjfns-2016-0011pjfns-2016-0011Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human MilkMartysiak-Żurowska Dorota0Puta Małgorzata1Barczak Natalia2Dąbrowska Joanna3Malinowska-Pańczyk Edyta4Kiełbratowska Bogumiła5Kołodziejska Ilona6Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, G. Narutowicza Street 11/12, 80–233 Gdansk, PolandDepartment of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, G. Narutowicza Street 11/12, 80–233 Gdansk, PolandDepartment of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, G. Narutowicza Street 11/12, 80–233 Gdansk, PolandDepartment of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, G. Narutowicza Street 11/12, 80–233 Gdansk, PolandDepartment of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, G. Narutowicza Street 11/12, 80–233 Gdansk, PolandDepartment of Obstetrics, Medical University of Gdańsk, Kliniczna Street 1a, 80-402 Gdansk, PolandDepartment of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, G. Narutowicza Street 11/12, 80–233 Gdansk, PolandThe objective of this study was to compare of the effects of high pressure of 193 MPa at −20°C and Low Temperature Long Time pasteurization (LTLT or holder pasteurization, 62.5°C, 30 min) on the content and composition of fatty acids (FAs), concentrations of secondary products of lipid oxidation (TBARS), the total antioxidant capacity (TAC), total vitamin C and ascorbic acid (AsA) content in human milk. It was shown that no significant changes in the content and composition of FAs and TBARS levels were noted in both pressurized and LTLT pasteurized milk samples. The results obtained indicate that the antioxidant properties in pressurized human milk were also not affected. In the case of the pasteurized samples only slight (approx. 6%) and statistically insignificant decrease was observed in the Trolox equivalent antioxidant capacity (TEAC) values. Pasteurization significantly reduced the content of total vitamin C and AsA, by 35% and 24%, respectively. A minor and statistically insignificant (approx. 6%) decrease in vitamin C levels was observed in milk treated with high pressure. However, a significant decrease (by more than 11%) occurred in these conditions in AsA concentrations. The influence of high pressure treatment on AsA levels and the lack of significant changes in TEAC values point to the relative stability of the remaining antioxidant components in human milk. Further research is needed to determine the effects of high pressure of approximately 200 MPa and sub-zero temperatures on, mainly thermolabile, components of human milk, which are degraded by LTLT pasteurization.http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0011/pjfns-2016-0011.xml?format=INThuman milkhigh pressuretotal antioxidant capacityfatty acidsvitamin C |
| spellingShingle | Martysiak-Żurowska Dorota Puta Małgorzata Barczak Natalia Dąbrowska Joanna Malinowska-Pańczyk Edyta Kiełbratowska Bogumiła Kołodziejska Ilona Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk Polish Journal of Food and Nutrition Sciences human milk high pressure total antioxidant capacity fatty acids vitamin C |
| title | Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk |
| title_full | Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk |
| title_fullStr | Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk |
| title_full_unstemmed | Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk |
| title_short | Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk |
| title_sort | effect of high pressure and sub zero temperature on total antioxidant capacity and the content of vitamin c fatty acids and secondary products of lipid oxidation in human milk |
| topic | human milk high pressure total antioxidant capacity fatty acids vitamin C |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0011/pjfns-2016-0011.xml?format=INT |
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