دورية أكاديمية
Effects of industrial heat treatments on bovine milk oxylipins and conventional markers of lipid oxidation.
| العنوان: | Effects of industrial heat treatments on bovine milk oxylipins and conventional markers of lipid oxidation. |
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| المؤلفون: | 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. |
| المصدر: | Prostaglandins, leukotrienes, and essential fatty acids [Prostaglandins Leukot Essent Fatty Acids] 2020 Jan; Vol. 152, pp. 102040. Date of Electronic Publication: 2019 Nov 26. |
| نوع المنشور: | Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: Churchill Livingstone Country of Publication: Scotland NLM ID: 8802730 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1532-2823 (Electronic) Linking ISSN: 09523278 NLM ISO Abbreviation: Prostaglandins Leukot Essent Fatty Acids Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Edinburgh ; New York : Churchill Livingstone, c1988- |
| مواضيع طبية MeSH: | Lipids/*chemistry , Milk/*chemistry , Oxylipins/*chemistry, Animals ; Cattle ; Hot Temperature ; Oxidation-Reduction ; Pasteurization |
| مستخلص: | 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 (C10:0) 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. (Copyright © 2019 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Antioxidant content; Bovine milk; Free fatty acid; Heat treatment; Lipid oxidation; Oxylipins |
| المشرفين على المادة: | 0 (Lipids) 0 (Oxylipins) |
| تواريخ الأحداث: | Date Created: 20191207 Date Completed: 20200930 Latest Revision: 20200930 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1016/j.plefa.2019.102040 |
| PMID: | 31809946 |
| قاعدة البيانات: | MEDLINE |
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Full Text Finder | تدمد: | 1532-2823 |
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| DOI: | 10.1016/j.plefa.2019.102040 |