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

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 Bell

doi:10.1016/j.plefa.2019.102040

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

Prostaglandins Leukot Essent Fatty Acids. 2020 Jan:152:102040. doi: 10.1016/j.plefa.2019.102040. Epub 2019 Nov 26.

Authors

Fernanda Furlan Goncalves Dias¹, Thalita Riquelme Augusto-Obara², Marie Hennebelle¹, Siriyakorn Chantieng¹, Gulustan Ozturk¹, Ameer Y Taha¹, Thais Maria Ferreira de Souza Vieira², Juliana Maria Leite Nobrega de Moura Bell³

Affiliations

¹ Department of Food Science and Technology, University of California, Davis, One Shields Ave, Davis, CA 95616, USA.
² ESALQ Food, College of Agriculture 'Luiz de Queiroz', University of São Paulo, Pádua Dias Avenue, Piracicaba, SP 13418-900, Brazil.
³ 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.

PMID: 31809946
DOI: 10.1016/j.plefa.2019.102040

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: Antioxidant content; Bovine milk; Free fatty acid; Heat treatment; Lipid oxidation; Oxylipins.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Cattle
Hot Temperature
Lipids / chemistry*
Milk / chemistry*
Oxidation-Reduction
Oxylipins / chemistry*
Pasteurization

Substances

Lipids
Oxylipins