Application of the calorimetric and spectroscopic methods in analytical evaluation of the human milk fat substitutes

Joanna Bryś,Agata Górska,Ewa Ostrowska-Ligęza,Andrzej Bryś,Magdalena Wirkowska

doi:10.1007/s10973-014-3893-1

Joanna Bryś, Agata Górska + Show 3 more

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https://doi.org/10.1007/s10973-014-3893-1

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Journal: Journal of Thermal Analysis	Publication Date: Jun 24, 2014
Citations: 59	License type: CC BY 4.0

Affiliation: Warsaw University of Life Sciences

Abstract

The aim of this paper was the analytical evaluation of human milk fat substitutes (HMFS) by the calorimetric and spectroscopic methods. The HMFS were obtained by enzymatic interesterification of blend of lard or milk fat with rapeseed oil and concentrate of fish oil. The enzymatic reactions were carried out at 60, 70, and 80 °C for 2 h. A commercially immobilized 1,3-specific lipase, Lipozyme RM IM, was used as a biocatalyst. Oxidative stability of HMFS was determined using the calorimetric method. The oxidative induction time was obtained from the pressure differential scanning calorimetry curves. Peroxide value (PV) and anisidine value were determined using spectroscopic method. Interesterification caused a decrease in oxidative stability. Samples with lower induction times were characterized by higher PV. There was also a strong relation between total polar compound content and induction time. The induction times obtained for analyzed fats can be used as primary parameters for the assessment of the resistance of tested fats to their oxidative decomposition.

Highlights

Human milk is naturally the only source of food for infants in their early life
Lard had a similar saturated fatty acids (SFA) content which is found in HMF structure, but had less polyunsaturated fatty acids (PUFA) content
According to Wang et al [9], lard has a similar palmitic and oleic acid content which is found in HMF structure, but has less medium chain fatty acids (MCFA) and essential fatty acid and has more stearic acid than those of natural HMF

Summary

Introduction

Human milk is naturally the only source of food for infants in their early life. Lipids in human milk provide a major source of energy and essential structural components for the cell membranes of the newborn. Fatty acid compositions of lipids in human milk vary with such factors as diet, lactation stage, season, and individual conditions. A similar general structural pattern can be seen in the corresponding triacylglycerols (TAG) of human milk [1, 2]. The fatty acid composition and structure of human milk fat J.

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