Highlights
- •Quantitative lipidomic evaluation has shown that oxylipins can be used as a sensitive oxidation marker.
- •The use of high temperature treatments (HTST and UHT) significantly reduced the formation of oxylipins compared with raw and batch pasteurized milk.
- •Antioxidant capacity of raw milk was significantly reduced by BP, HTST, and UHT.
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 (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.
Keywords
To read this article in full you will need to make a payment
Purchase one-time access:
Academic & Personal: 24 hour online accessCorporate R&D Professionals: 24 hour online accessOne-time access price info
- For academic or personal research use, select 'Academic and Personal'
- For corporate R&D use, select 'Corporate R&D Professionals'
Subscribe:
Subscribe to Prostaglandins, Leukotrienes and Essential Fatty AcidsAlready a print subscriber? Claim online access
Already an online subscriber? Sign in
Register: Create an account
Institutional Access: Sign in to ScienceDirect
References
- Oxidative rancidity.Encycl. Food Chem. 2019; : 261-269https://doi.org/10.1016/B978-0-08-100596-5.21672-7
- Food Processing and Lipid Oxidation.Springer, Boston, Massachusetts1999: 23-50https://doi.org/10.1007/978-1-4615-4853-9_3
- Effects of ultra-high-pressure homogenization treatment on the lipolysis and lipid oxidation of milk during refrigerated storage.J. Agric. Food Chem. 2008; 56: 7125-7130https://doi.org/10.1021/jf800972m
- Lipid oxidation in foods.Crit. Rev. Food Sci. Nutr. 1996; 36: 175-224https://doi.org/10.1080/10408399609527723
M.B. Korycka-Dahl, T. Richardson, C.S. Foote, C. Foote, Activated oxygen species and oxidation of food constituents, (2009). doi:10.1080/10408397809527250.
- Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil.J. Agric. Food Chem. 2007; 19: 7802-7809https://doi.org/10.1021/jf070830x
- Quantitative profiling method for oxylipin metabolome by liquid chromatography electrospray ionization tandem mass spectrometry.Anal. Chem. 2009; 81: 8085-8093https://doi.org/10.1021/ac901282n
- Oxidation stability of the lipid fraction in milk powder formulas.Food Chem. 2007; 100: 756-763https://doi.org/10.1016/j.foodchem.2005.10.037
- Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions.J. Agric. Food Chem. 2002; 50: 2094-2099https://doi.org/10.1021/jf0111458
- Lipid Oxidation.2nd rev. The Oil Press, Dundee, Scotland1998: 303
- Modifications of milk constituents during processing: a preliminary benchmarking study.Int. Dairy J. 2006; 16: 728-739https://doi.org/10.1016/j.idairyj.2005.08.003
- Malondialdehyde contents in infant milk formulas.J. Agric. Food Chem. 2004; 52: 2119-2122https://doi.org/10.1021/jf034446l
- Comparison of analytical techniques to quantify malondialdehyde in milk powders.J. Chromatogr. A. 2001; 921: 237-245https://doi.org/10.1016/S0021-9673(01)00883-4
- Comparison of mass spectrometry-based electronic nose and solid phase microextraction gas chromatography mass spectrometry technique to assess infant formula oxidation.J. Agric. Food Chem. 2003; 51: 2790-2796https://doi.org/10.1021/jf026131w
- Headspace gas chromatographic method for determining volatile compounds in infant formulas.J. Chromatogr. A. 2004; 1046: 235-239https://doi.org/10.1016/J.CHROMA.2004.06.032
- Evaluation of a static headspace gas chromatographic method for the determination of lipid peroxides.Food Chem. 1993; 46: 137-141https://doi.org/10.1016/0308-8146(93)90026-C
- Fate in digestion in vitro of several food components, including some toxic compounds coming from omega-3 and omega-6 lipids.Food Chem. Toxicol. 2011; 49: 115-124https://doi.org/10.1016/J.FCT.2010.10.005
- Dietary epoxy fatty acids are absorbed in healthy women.Eur. J. Clin. Invest. 2002; 32: 79-83https://doi.org/10.1046/j.1365-2362.2002.00951.x
- Short-term comparative study of the influence of fried edible oils intake on the metabolism of essential fatty acids in obese individuals.Food Chem. 2013; 136: 576-584https://doi.org/10.1016/J.FOODCHEM.2012.08.081
- Linoleic acid‐derived metabolites constitute the majority of oxylipins in the rat pup brain and stimulate axonal growth in primary rat cortical neuron‐glia co‐cultures in a sex‐dependent manner.J. Neurochem. 2019; : jnc.14818https://doi.org/10.1111/jnc.14818
- A rapid method of total lipid extraction and purification.Can. J. Biochem. Physiol. 1959; 37: 911-917https://doi.org/10.1139/y59-099
- A modified method for determining free fatty acids from small soybean oil sample sizes.J. Am. Oil Chem. Soc. 1998; 75: 563-568https://doi.org/10.1007/s11746-998-0066-z
- Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids.J AOAC Int. 1994; 77: 421-424
- Lipidomic analysis of oxidized fatty acids in plant and algae oils.J. Agric. Food Chem. 2017; : 65https://doi.org/10.1021/acs.jafc.6b05559
- and related compounds in human milk: levels and effects of storage conditions.Prostaglandins Other Lipid Mediat. 2016; 122: 28-36https://doi.org/10.1016/j.prostaglandins.2015.11.002
- Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity, fette, seifen.Anstrichm. 1970; 72: 1084-1087https://doi.org/10.1002/lipi.19700721218
- A critical examination of some experimental variables in the 2.thiobarbituric acid (TBA) test for lipid oxidation in meat products.Z Lebensm Unters Forsch. 1996; 202: 205-210
- Antioxidant activity applying an improved ABTS radical cation decolorization assay.Free Radic. Biol. Med. 1999; 26: 1231-1237https://doi.org/10.1016/S0891-5849(98)00315-3
- Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies.J. Dairy Sci. 2015; 98: 5068-5079https://doi.org/10.3168/jds.2014-9190
- Stability of fatty acid composition after thermal, high pressure, and microwave processing of cow milk as affected by polyunsaturated fatty acid concentration.J. Dairy Sci. 2014; 97: 7307-7315https://doi.org/10.3168/jds.2013-7849
- Effect of heating treatments, processing methods and refrigerated storage of milk and some dairy products on lipids oxidation, pakistan.J. Nutr. 2008; 7: 118-125
- Polyunsaturated fatty acids influence differential biosynthesis of oxylipids and other lipid mediators during bovine coliform mastitis.J. Dairy Sci. 2015; 98: 6202-6215https://doi.org/10.3168/jds.2015-9570
- Oxylipin concentration, but not fatty acid composition, is altered in human donor milk pasteurised using both thermal and non-thermal techniques.Br. J. Nutr. 2019; 122: 47-55https://doi.org/10.1017/S0007114519000916
Flash-heating vs Flash-pasteurizing | Resource for Informed Breastmilk Sharing, http://www.eatsonfeetsresources.org/?page_id=592(accessed September 16, 2019).
- A review of analytical methods measuring lipid oxidation status in foods: a challenging task.Eur. Food Res. Technol. 2013; 236: 1-15https://doi.org/10.1007/s00217-012-1866-9
- Characteristics of oil and skim in enzyme-assisted aqueous extraction of soybeans.J. Am. Oil Chem. Soc. 2013; 90: 1079-1088https://doi.org/10.1007/s11746-013-2248-6
- Méthodes d’évaluation du degré d'oxydation des lipides et de mesure du pouvoir antioxydant.Sci. Aliments. 1996; 16 (⟨hal-01199692⟩): 219-245
- Malondialdehyde determination as index of lipid peroxidation.Methods in Enzymology. Elsevier, 1990: 421-431https://doi.org/10.1016/0076-6879(90)86135-I
- Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods.J. Agric. Food Chem. 2012; 60: 9589-9594https://doi.org/10.1021/jf302451c
- A review of the methodology of the 2-thiobarbituric acid test.Food Chem. 1991; 40: 271-291https://doi.org/10.1016/0308-8146(91)90112-2
- The effect of storage and heat treatment on glutathione peroxidase in bovine milk and whey.Int. Dairy J. 2001; 11: 71-81https://doi.org/10.1016/S0958-6946(01)00034-6
- Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk.Int. Dairy J. 2004; 14: 421-427https://doi.org/10.1016/j.idairyj.2003.10.001
- Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods.Int. Dairy J. 2003; 13: 927-935https://doi.org/10.1016/S0958-6946(03)00139-0
Article info
Publication history
Published online: November 26, 2019
Accepted:
November 25,
2019
Received in revised form:
November 25,
2019
Received:
October 5,
2019
Identification
Copyright
© 2019 Elsevier Ltd. All rights reserved.
