Effect of pasteurisation on ascorbic acid,dehydroascorbic acid,tocopherols and fatty acids in pooled mature human milk |
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Authors: | M Romeu-Nadal AI Castellote A Gayà MC López-Sabater |
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Affiliation: | 1. Dept. Nutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Avda. Joan XXIII, s/n, E-08028 Barcelona, Spain;2. Banc de Llet Materna de les Illes Balears, Rosselló i Caçador, 20, E-07004 Palma de Mallorca, Spain |
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Abstract: | Ascorbic and dehydroascorbic acids (vitamin C), tocopherols (vitamin E) and unsaturated fatty acids are heat-sensitive and therefore, their concentrations in human milk could be affected by pasteurisation. Here we determined the concentrations of ascorbic acid plus dehydroascorbic acid, ascorbic acid alone, and α- and γ-tocopherols, and the percentages of fatty acids in samples of human milk after pasteurisation by a slow (62.5 °C, 30 min) or fast heating (100 °C, 5 min) procedure. Both methods led to a significant decrease in the concentrations of ascorbic acid plus dehydroascorbic acid (12% and 29%), ascorbic acid (26% and 41%), α-tocopherol (17% and 34%) and γ-tocopherol (13% and 32%), respectively. However, milk fatty acids, including the polyunsaturated long-chain fatty acids, were unaffected by the two methods. On the basis of these observations, we recommend that human milk be treated using a slow pasteurisation. In addition, we propose ascorbic acid as a marker of the degree of heat treatment. |
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Keywords: | Ascorbic acid Fatty acid Pasteurisation Tocopherol |
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