Abstract
Objective: To determine whether the addition of polyphenols (gallic and caffeic acids) to infants milk substitutes, prevents oxidation of unsaturated fatty acids, under conditions of oxidative stress. Materials and methods: In order to induce controlled oxidative stress we used ultraviolet radiation UV-C 254 nm with energy doses in the range of 0-14 J/ml. We followed lipid peroxidation by the thiobarbituric acid reactive substances (TBARS) assay in order to measure the amount of secondary oxidation products, malondialdehyde (MDA). Polyphenols were added to the type specified the range of 0-3 mM concentrations. To measure the change polyphenols amount, the method of Folin-Ciocalteu assay was used. Results: We have proved that UV-C radiation is able to oxidize PUFA. We found a direct relationship between radiation dose and the amount of oxidation products formed as a result of exposure to radiation. We showed that the polyphenols, gallic acid and acid coffee, are able to decrease oxidation by the observed decline in oxidation products of MDA. High concentrations of polyphenols can prevent oxidative damage radiation exposure: coffee acids are effective in about 20% more than gallic acid. Conclusion: We recommend adding acid coffee to newborns milk powder in order to protect PUFA fatty acids, as well as to allow additional nutritional benefit to the newborn.
Highlights
Unsaturated fatty acids play an important role in various physiological, biochemistry, nutrition, medicine, and food
We showed that the polyphenols, gallic acid and acid coffee, are able to decrease oxidation by the observed decline in oxidation products of MDA
High concentrations of polyphenols can prevent oxidative damage radiation exposure: coffee acids are effective in about 20% more than gallic acid
Summary
Unsaturated fatty acids play an important role in various physiological, biochemistry, nutrition, medicine, and food. Unsaturated fatty acids are a target for oxidative damage. Lipid peroxidation products seem to be directly involved in the development of cancer, atherosclerosis, and aging processes [3]. The oxidative degradation of polyunsaturated fatty acids contributes significantly to the reduced shelf life of many products [6]. The European Society for Pediatric Gastroenterology recommended that formulas for preterm infants should be supplemented with LCPUFA, and various formulations are commercially available [9]. The European Society for Pediatric Gastroenterology and Nutrition stressed that increasing polyunsaturated fatty acid content in infant formula may predispose babies to oxidative damage. The susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions [10]
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