Degrees of Antioxidant Protection: A 2‐Year Study of the Bioactive Properties of Organic Milk in Poland

Puppel, Kamila; Sakowski, T.; Kuczyńska, Beata; Grodkowski, Grzegorz; Gołębiewski, M.; Barszczewski, J.; Wróbel, B.; Budziński, Arkadiusz; Kapusta, Aleksandra; Balcerak, Marek

doi:10.1111/1750-3841.13594

Cited by 16 publications

(28 citation statements)

References 27 publications

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“…Puppel et al . () showed that the supplementation of the basic ration with corn grain improved antioxidant capacity and the degree of antioxidant protection in milk. The degree of antioxidant protection and total antioxidant status values were at the highest level when pasture herbage was dominant in the feeding treatment.…”

Section: Resultsmentioning

confidence: 99%

Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms

Brodziak

Król

Litwińczuk

et al. 2017

Int J of Dairy Tech

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The aim of the study was to determine differences in the status of selected bioactive whey proteins and lipophilic vitamins in milk obtained from certified organic farms as compared to conventional farms (using traditional and intensive production systems). Significant relationships were noted with regard to production system and individual bioactive milk compounds, that is β‐lactoglobulin, lactoferrin, lysozyme, vitamins A, D3 and E, and β‐carotene (P = 0.001) and bovine serum albumin (BSA) (P = 0.016). Milk obtained from extensive farms, especially certified organic ones, was a valuable source of certain antioxidant compounds: β‐lactoglobulin (3.32 g/L), lactoferrin (123.8 mg/L), vitamin E (2.044 mg/L) and β‐carotene (0.257 mg/L) in the case of organic farms.

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Section: Resultsmentioning

confidence: 99%

Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms

Brodziak

Król

Litwińczuk

et al. 2017

Int J of Dairy Tech

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“…DAP was calculated from the molar ratio between antioxidants and oxidants according to Puppel et al [ 21 ] from Pizzoferrato et al [ 30 ] Where: AC i is the antioxidant compound, OT is the oxidation target (cholesterol) and i is the number of components.…”

Section: Methodsmentioning

confidence: 99%

“…Cholesterol oxidation products (PUCHs) are highly toxic and highly reactive substances which initiate the free radical processes that may result in atherogenic and cancerous lesions. The most bioactive of these are: b-sitosterol (5-cholesten-24bethyl-3b-ol), campesterol (5-cholesten-24b-methyl-3b-ol), and stigmasterol (5,22-cholestadien-24-ethyl-3b-ol) [ 19 , 21 ]. Whole milk contains 20–30 mg PUCh/kg [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Relationship between the degree of antioxidant protection and the level of malondialdehyde in high-performance Polish Holstein-Friesian cows in peak of lactation

2018

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Lipid peroxidation can be described as a process under which free radicals attack carbon double bonds of omega-3 and omega-6 fatty acids. Whereas the end products of this process are reactive aldehydes, such as malondialdehyde (MDA). Lipid peroxidation leads to adverse changes in the nutritional value of milk; therefore, higher degree of antioxidant protection (DAP) ensures higher stability of dairy products by effecting their high antioxidative potential. Therefore, the purpose of this study was to demonstrate the relationship between the DAP and the level of MDA in high-performance Polish Holstein-Friesian cows in peak of lactation. Sixty-three Polish Holstein-Friesian cows were selected to the experiment according to: parity (all in the 2nd lactation), phase of lactation (peak of lactation), cytological quality of milk (somatic cell count < 150 thousand/ml) and without diagnosed metabolic diseases. The data obtained were analyzed statistically by two–way ANOVA, and Tukey’s post-hoc test. After analysis of performance the cows were divided into 3 groups (twenty one cows in each group) based on milk yield and MDA concentration. The study revealed a significant effect of the lactation performance of cows on MDA levels in milk (P ≤ 0.01). The highest concentration of MDA (61.137 nM/mL) was shown in milk of cows yielding between 50.00 and 55.80 kg/day. The highest concentration of fat was found in milk in which the MDA level ranged from 48 to 86 nM/mL. Whereas, the inverse relationship was demonstrated in case of protein concentration. The highest level of protein was found in cows with MDA levels in the range of 18–28 nM/mL (P ≤ 0.01). The lowest MDA level (in the range of 18–28 nM/mL) was associated with the highest concentration of vitamin E, β-carotene, total antioxidant status (TAS) and DAP, measured in both milk and plasma. The obtained results show that lipid peroxidation leads to adverse changes in the nutritional value of milk; the highest DAP (7.89 x 10−3) was found in the cows with the lowest MDA concentration in milk.

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“…On this subject, it is worth mentioning a similar result described in a recent work of Puppel et al [29], who applied the same index (DAP) to determine the nutritional value of milk produced in Poland during the indoor feeding season, the pasture feeding season, and the pasture feeding season with added corn grain. The results of Puppel et al [29] proved that the content of fat-soluble vitamins (vitamin E, A, and beta-carotene) showed the highest values in milk from cows fed with pasture and pasture with added corn grain: as a result, the DAP index and the total antioxidant status (TAS) values were highest in these milks.…”

Section: Organic Vs Conventional Milk: Focus On Fat Fraction and Minmentioning

confidence: 71%

“…The results of Puppel et al [29] proved that the content of fat-soluble vitamins (vitamin E, A, and beta-carotene) showed the highest values in milk from cows fed with pasture and pasture with added corn grain: as a result, the DAP index and the total antioxidant status (TAS) values were highest in these milks. Likewise, some authors [13,30] verified that concentrations of fat-soluble vitamins (alpha-tocopherol and carotenoids) were considerably higher in milk from low-input farming systems than in milk from high-input systems.…”

Section: Organic Vs Conventional Milk: Focus On Fat Fraction and Minmentioning

confidence: 99%

Organic vs. Conventional Milk: Some Considerations on Fat-Soluble Vitamins and Iodine Content

Manzi¹,

Durazzo²

2017

Beverages

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Abstract:The organic food market is considerably expanding all over the world, and the related dairy market represents its third most important sector. The reason lies in the fact that consumers tend to associate organic dairy products with positive perceptions: organic milk is eco-and animal-friendly, is not produced with antibiotics or hormones, and according to general opinion, provides additional nutrients and beneficial properties. These factors justify its higher cost. These are the reasons that explain extensive research into the comparison of the differences in the amount of chemical compounds between organic and conventional milk. However, it is not simple to ascertain the potential advantage of organic food from the nutritional point of view, because this aspect should be determined within the context of the total diet. Thus, considering all the factors described above, the purpose of this work is to compare the amount of selected nutrients (i.e., iodine and the fat-soluble vitamins such as alfa-tocopherol and beta-carotene) in organic and conventional milk, expressed as the percentage of recommended daily intakes in one serving. In detail, in order to establish the real share of these biologically active compounds to the total diet, their percent contribution was calculated using the Dietary Reference Values for adults (both men and women) adopted by the European Food Safety Authority. According to these preliminary considerations, the higher cost of organic milk can mainly be explained by the high costs of the management of specific farms and no remarkable or substantial benefits in human health can be ascribed to the consumption of organic milk. In this respect, this paper wants to make a small contribution to the estimation of the potential value and nutritional health benefits of organic food, even though further studies are needed.

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Degrees of Antioxidant Protection: A 2‐Year Study of the Bioactive Properties of Organic Milk in Poland

Cited by 16 publications

References 27 publications

Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms

Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms

Relationship between the degree of antioxidant protection and the level of malondialdehyde in high-performance Polish Holstein-Friesian cows in peak of lactation

Organic vs. Conventional Milk: Some Considerations on Fat-Soluble Vitamins and Iodine Content

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