Antioxidant capacity of human milk: effect of thermal conditions for the pasteurization

Abstract

Thermal processing of human milk implies a decrease in its antioxidant properties but, when necessary, high pasteurization should be the election method in terms of milk oxidative status.

Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk

“…The assay measures the amount of the colored complex produced by the Chromatic Solution substrate (Bathocuproine) and Cu(I) ions reduced from Cu(II) by antioxidant substances in the sample. The differences in the results reported by Silvestre et al [2008] and our fi ndings could be attributed to different methods applied to determine the antioxidant properties of milk. The two analytical methods would have to be compared for the above assumption to be validated.…”

“…The two analytical methods would have to be compared for the above assumption to be validated. According to Silvestre et al [2008], their method supports the identifi cation of both hydrophilic (vitamin C and glutathione) and hydrophobic antioxidants (vitamin E), but Prior et al [2005] demonstrated that the method where Cu(II) ions are reduced to Cu(I) has certain limitations in determining the content of lipophilic substances with antioxidant properties (such as β-carotene). In our study, the ABTS reagent was used to determine the Trolox-equivalent antioxidant capacity of human milk which expresses the activity and content of all antioxidants in a given sample, including vitamins, enzymatic systems that scavenge free radicals, un- …”

“…7%). Silvestre et al [2008] measured the antioxidant capacity of human milk with the use of commercially available assay kits (PAO-DELTACLON, KPA-050 Cosmo Bio Co. Ltd.) and demonstrated a significant decrease in its values (by 66% on average) in milk heated at 63°C for 30 min. The assay measures the amount of the colored complex produced by the Chromatic Solution substrate (Bathocuproine) and Cu(I) ions reduced from Cu(II) by antioxidant substances in the sample.…”

Stability of Antioxidant Capacity of Human Milk after Freezing and Pasteurization

“…Pasteurization is a thermal treatment used in HMB to ensure the microbiological quality of milk, however, it can affect some of the nutritional and biological properties of HM [9]. In relation to pasteurization, Silvestre et al [3] observed that the heat treatment of HM implied a decrease in its total antioxidant activity and important antioxidant components, such as the glutathione and glutathione peroxidase. They also verified that these losses may be to a lesser or greater extent, depending on the type of process adopted.…”

“…Also, HM contains numerous bioactive compounds with antioxidant properties that protect against infections and reduce their severity. Among them, stand out the enzymes catalase, superoxide dismutase and glutathione peroxidase, vitamins E and C, retinol and β-carotene [2,3]. Compounds with antioxidant capacity present in HM are relevant for newborns due to situations of high oxidative stress, for example, at the moment of delivery, when there is the transition from a medium with low oxygen concentrations to a medium with concentrations considered normal [4].…”