Effect of pasteurisation on ascorbic acid, dehydroascorbic acid, tocopherols and fatty acids in pooled mature human milk
- 作者：M. Romeu-Nadal ; A.I. Castellote ; A. Gayà ; ; M.C. Ló ; pez-Sabater
- 关键词：Ascorbic acid ; Fatty acid ; Pasteurisation ; Tocopherol
- 刊名：Food Chemistry
- 出版年：2008
- 期刊代码：48_03088146
- 类别：abs
- 出版时间：1 March 2008
- 卷：107
- 期：1
- 页码：434-438
- 文件大小：114 K
摘要
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.