Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

Bryś, Joanna; Flores, lnês Filipa Vaz; Górska, Agata; Wirkowska‐Wojdyła, Magdalena; Ostrowska–Ligęza, Ewa; Bryś, Andrzej

doi:10.1007/s10973-017-6452-8

Cited by 34 publications

(37 citation statements)

References 26 publications

(48 reference statements)

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“…The fats first underwent saponification and esterification with potassium hydroxide in methanol to obtain fatty acid methyl esters (FAME). The fatty acids contained in the fats were determined with the GC technique as described previously [46]. All of the used solvents and reagents were purchased from Avantor Performance Materials Poland S.A. (Gliwice, Poland), whereas the FAME chemical standard was purchased from Sigma Aldrich (Sigma Aldrich, Merck KGaA, Darmstadt, Germany).…”

Section: Methodsmentioning

confidence: 99%

Association between Breastmilk LC PUFA, Carotenoids and Psychomotor Development of Exclusively Breastfed Infants

Zielińska

Hamułka

Grabowicz-Chądrzyńska³

et al. 2019

IJERPH

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The first months of infant life are crucial for proper neurodevelopment, which may be influenced by several factors, including nutrition and nutrients (e.g., long-chain polyunsaturated fatty acids (LC PUFA) and carotenoids) of which the concentration in breastmilk is diet-dependent. This study analysed the relationship between the average concentrations of selected LC PUFA and carotenoids in breastmilk samples from the first and third months of lactation and the psychomotor development of exclusively breastfed infants at the sixth month of life. Infant psychomotor development was assessed using the Children Development Scale (DSR). The average age of infants during the assessment was 6.6 ± 0.2 months and 30.9 ± 3.8 years for mothers (n = 39 mother–infant pairs). The average concentration of docosahexaenoic acid (DHA) was 0.50% of fatty acids. The average concentration of carotenoids was 33.3 nmol/L for β-carotene, 121 nmol/L for lycopene and 33.3 nmol/L for lutein + zeaxanthin. The total results of the Performance scale and Motor subscale were 39 centiles and 4.1 points, respectively. Adjusted multivariate regression models revealed associations between breastmilk DHA and motor development (β = 0.275; p ≤ 0.05), α-linolenic acid (ALA; β = 0.432; p ≤ 0.05), n-3 LC PUFA (β = 0.423; p ≤ 0.05) and β-carotene (β = 0.359; p ≤ 0.05). In addition, an association between the Perception subscale and DHA was observed (β = 0.316; p ≤ 0.05; model 2). There were no significant associations between the overall Performance scale scores. Due to the positive association between concentrations of n-3 LC PUFA (ALA and DHA) and β-carotene in breastmilk and infant motor development, it is important to provide these nutrients with breastmilk. According to the diet-dependent concentration of these compounds in breastmilk, breastfeeding mothers should have a diet abundant in dietary sources of these nutrients, e.g., fish, nuts, seeds, vegetable oils, vegetables and fruits.

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Section: Methodsmentioning

confidence: 99%

Association between Breastmilk LC PUFA, Carotenoids and Psychomotor Development of Exclusively Breastfed Infants

Zielińska

Hamułka

Grabowicz-Chądrzyńska³

et al. 2019

IJERPH

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“…The positional distributions of fatty acids in the sn-2 and sn-1,3 positions of TAGs were determined according to the method described by Yüksel and Şahin Yeşilçubuk [13] and Bryś et al [14] This method is based on the ability of the pancreatic lipase to selectively hydrolyze ester bonds in the sn-1,3 positions.…”

Section: Sn-2 Positional Fatty Acid Analysismentioning

confidence: 99%

Quality and oxidative stability of model meat batters as affected by interesterified fat

Wirkowska‐Wojdyła

Bryś

Ostrowska–Ligęza

et al. 2019

International Journal of Food Properties

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In the study, lard, noninteresterified mixture of lard and rapeseed oil, and interesterified mixture of these fats were used in the production of meat batters. The quality (apparent viscosity, thermal drip, texture-penetration force, L*, a*, and b* color components) of model meat batters was determined. The researches also included an oxidative stability study of fat extracted from meat batters and fats used in their production process. Meat batters produced with noninteresterified fat or interesterified mixture of these fats were characterized by lower apparent viscosity (424 × 10 −1 and 315 × 10 −1 Pa s) and values of penetration force (6.1 and 5.3 N) in comparison with meat batter produced with lard (503 × 10 −1 Pa s, 7.6 N, respectively). However, there was no significant influence of these fats addition on the thermal drip. Interesterification of lard and rapeseed oil mixtures can result in the production of a new fat with valuable functional properties. Interesterification caused a significant decrease in induction time (from 70.3 to 21.6 min) and onset oxidation temperatures (from 162-193.7 to 136-154°C) in obtained fat in each heating rate. Fats extracted from meat batters were characterized by lower onset oxidation temperatures (135.1-160°C for meat batters with noninteresterified fats and 132-152°C for batters with interesterified fats) and lower induction time (11.9 and 10.9 min) than fats used in meat batters. Oxidation parameters can help in the assessment of resistance of modified fat and meat batters to oxidative deterioration.

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“…Apart from triacylglycerols, fat also contains some free fatty acids, diacylglycerols and monoacylglycerols. Increased content of non-triacylglycerols may result in lower resistance to oxidation, and in loss of fatty substance [19][20][21]. Figure 2 shows the content of free fatty acids in oil from roasted Cannabis sativa seeds.…”

Section: Resultsmentioning

confidence: 99%

Characterization of oil from roasted hemp seeds using the PDSC and FTIR techniques

Bryś

Mellado³

et al. 2019

J Therm Anal Calorim

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The purpose of the present work was to characterize oil extracted from roasted hemp seeds using the PDSC and FTIR techniques. Roasting was conducted in a laboratory convective dryer. DSC method was used for the determination of the oxidative stability of oil extracted from hemp seeds. Pressure differential scanning calorimetry experiments were carried out using a DSC Q20, TA Instruments, coupled with a high-pressure cell. The isothermal temperature (393 K) was used for the data collection. The oxidative induction time was obtained from the PDSC curves. Infrared spectra were registered for every sample in the classic range of 4000-400 cm -1 with 1 cm -1 resolution, using System 2000 PerkinElmer instrument. The Grams AI 8.0 and TQ Analyst 8 software were used for spectral data processing. The samples of oil were also characterized by standard quality parameters: fatty acids composition (with use of GC technique), free fatty acids content by titration with 0.1 M potassium hydroxide and peroxide value determined by iodometric titration technique. Samples of oil extracted from hemp seeds after roasting in higher temperatures were characterized by lower induction time than oil from hemp seeds roasted in lower temperature. The results confirm that the induction time obtained from PDSC measurements can be used as parameters for the assessment of the resistance of oils from roasted hemp seeds to their thermaloxidative decomposition.

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Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

Cited by 34 publications

References 26 publications

Association between Breastmilk LC PUFA, Carotenoids and Psychomotor Development of Exclusively Breastfed Infants

Association between Breastmilk LC PUFA, Carotenoids and Psychomotor Development of Exclusively Breastfed Infants

Quality and oxidative stability of model meat batters as affected by interesterified fat

Characterization of oil from roasted hemp seeds using the PDSC and FTIR techniques

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