Effects of industrial heat treatments on bovine milk oxylipins and conventional markers of lipid oxidation

Publication date: Available online 26 November 2019Source: Prostaglandins, Leukotrienes and Essential Fatty AcidsAuthor(s): Fernanda Furlan Goncalves Dias, Thalita Riquelme Augusto-Obara, Marie Hennebelle, Siriyakorn Chantieng, Gulustan Ozturk, Ameer Y. Taha, Thais Maria Ferreira de Souza Vieira, Juliana Maria Leite Nobrega de Moura BellAbstractThe 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 μmo...
Source: Prostaglandins, Leukotrienes and Essential Fatty Acids (PLEFA) - Category: Lipidology Source Type: research