Antioxidant capacity of human milk: effect of thermal conditions for the pasteurization
Article first published online: 12 MAY 2008
©2008 The Author(s)/Journal Compilation ©2008 Foundation Acta Pædiatrica/Acta Pædiatrica
Volume 97, Issue 8, pages 1070–1074, August 2008
How to Cite
Silvestre, D., Miranda, M., Muriach, M., Almansa, I., Jareño, E. and Romero, F. J. (2008), Antioxidant capacity of human milk: effect of thermal conditions for the pasteurization. Acta Paediatrica, 97: 1070–1074. doi: 10.1111/j.1651-2227.2008.00870.x
- Issue published online: 8 JUL 2008
- Article first published online: 12 MAY 2008
- Received 24 January 2008; revised 13 March 2008; accepted 18 April 2008.
- Human milk;
- Nutrition and health;
Aim: Pasteurization is the thermal treatment usually applied in milk banks to eliminate the risk of transmission of infectious agents. The aim of this study was to investigate the effect of heat processing upon the antioxidant properties of human milk.
Methods: Milk samples collected from 31 healthy women were subjected to two different pasteurization techniques: Holder pasteurization (63°C for 30 min) and high pasteurization (75°C for 15 sec) and oxidative stress markers (glutathione, glutathione peroxidase activity, malondialdehyde and total antioxidant capacity) were determined in comparison to fresh milk.
Results: Malondialdehyde concentration was the same in all samples, while there was a decrease in glutathione concentration and total antioxidant capacity in milk samples subjected to thermal processing versus fresh milk samples. However, the drop in these parameters was seen to be significantly greater when applying Holder pasteurization. Both thermal treatments induced considerable and similar loss of glutathione peroxidase activity.
Conclusion: 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.