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Effects of industrial heat treatments on bovine milk oxylipins and conventional markers of lipid oxidation.
Dias, Fernanda Furlan Goncalves; Augusto-Obara, Thalita Riquelme; Hennebelle, Marie; Chantieng, Siriyakorn; Ozturk, Gulustan; Taha, Ameer Y; Vieira, Thais Maria Ferreira de Souza; Leite Nobrega de Moura Bell, Juliana Maria.
Afiliación
  • Dias FFG; Department of Food Science and Technology, University of California, Davis, One Shields Ave, Davis, CA 95616, USA.
  • Augusto-Obara TR; ESALQ Food, College of Agriculture 'Luiz de Queiroz', University of São Paulo, Pádua Dias Avenue, Piracicaba, SP 13418-900, Brazil.
  • Hennebelle M; Department of Food Science and Technology, University of California, Davis, One Shields Ave, Davis, CA 95616, USA.
  • Chantieng S; Department of Food Science and Technology, University of California, Davis, One Shields Ave, Davis, CA 95616, USA.
  • Ozturk G; Department of Food Science and Technology, University of California, Davis, One Shields Ave, Davis, CA 95616, USA.
  • Taha AY; Department of Food Science and Technology, University of California, Davis, One Shields Ave, Davis, CA 95616, USA.
  • Vieira TMFS; ESALQ Food, College of Agriculture 'Luiz de Queiroz', University of São Paulo, Pádua Dias Avenue, Piracicaba, SP 13418-900, Brazil.
  • Leite Nobrega de Moura Bell JM; Department of Food Science and Technology, University of California, Davis, One Shields Ave, Davis, CA 95616, USA; Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA. Electronic address: jdemourabell@ucdavis.edu.
Article en En | MEDLINE | ID: mdl-31809946
ABSTRACT
The effects of industrial heat treatments of raw bovine milk subjected to Batch Pasteurization (BP), High Temperature Short Time (HTST) and Ultra High Temperature (UHT) on the formation of primary (hydroperoxide content and oxylipins) and secondary lipid oxidation products (thiobarbituric acid reactive species -TBARS) were evaluated. Total fatty acid content, percent of free fatty acids (FFA), and total antioxidant capacity (TAC) were also measured. Except for a 30% reduction in capric acid (C100) after UHT compared to BP, no significant differences in total fatty acid concentrations were detected amongst the heat treatments. Compared to raw bovine milk, no statistically significant effects of heat treatment were observed on percent FFA (0.29-0.31%), hydroperoxide concentration (0.0558-0.0624 mmol L-1), and TBARS values (13.4-18.9 µg MDA kg-1). HTST and UHT led to significant reductions (50-65%) in linoleic and alpha-linolenic acid oxidized metabolites compared with raw milk and batch pasteurized milk. Compared to raw milk (2943.7 µmol of TEAC L-1), TAC was significantly reduced by all heat treatments (2245 - 2393 µmol of TEAC L-1), although no statistically significant differences were observed amongst the treatments. The results demonstrate that heat processing reduces milk oxylipin content and antioxidant capacity and that oxylipin and TAC measurements provide a new sensitive approach to assess the impact of milk processing on lipid oxidation. The nutritional, shelf life and sensory implications of reduced oxylipins in HTST and UHT processed bovine milk merit further investigation.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Leche / Oxilipinas / Lípidos Límite: Animals Idioma: En Revista: Prostaglandins Leukot Essent Fatty Acids Asunto de la revista: ENDOCRINOLOGIA Año: 2020 Tipo del documento: Article País de afiliación: Estados Unidos

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Leche / Oxilipinas / Lípidos Límite: Animals Idioma: En Revista: Prostaglandins Leukot Essent Fatty Acids Asunto de la revista: ENDOCRINOLOGIA Año: 2020 Tipo del documento: Article País de afiliación: Estados Unidos