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Abstract
ABSTRACTObjective: To evaluate the effect of pasteurization on antioxidant and oxidant properties of human milk.Methods: 42 samples of milk before and after pasteurisation were used to evaluate the antioxidant activity by the ferric reducing capacity and by scavenging the 2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid radical. Lipid peroxidation was estimated by the concentration of malondialdehyde product using the thiobarbituric acid reactive substances assay and by the evaluation of advanced oxidation protein products.Results: No significant difference was observed in fresh human milk and after pasteurization in relation to antioxidant properties determined by the ferric reducing capacity (50.0±3.4% and 48.8±3.0%, respectively) and by scavenging the 2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid radical (28.9±1.5% and 31.2±1.3%, respectively). The results of malondialdehyde (62.6±4.1 and 64.3±3.6 µM/mg) and protein oxidation products (59.4±3.4 and 54.2±3.8 µM/L) of fresh and pasteurized milk, respectively, did not exhibited any significant difference.Conclusions: This data showed that human milk has an important antioxidant activity and that the pasteurizing process does not influence the antioxidant capacity, avoiding the peroxidation of breast milk lipids and the formation of advanced protein oxidation products.
Highlights
The importance of human milk in feeding infants is undeniable
Several techniques have been used to determine the antioxidant activity in vitro by means of biological fluids, highlighting the ferric reducing antioxidant power (FRAP) technique, which determines the antioxidant effect of milk, via the evaluation of the reduction of the Fe3+ complex - TPTZ to ferrous-tripiri-diltriazine (Fe2+-TPTZ).[16]
Several studies corroborate the findings in the present study, confirming the antioxidant properties of fresh milk, breast milk of mothers of preterm and full-term babies.[7,12,23]
Summary
The importance of human milk in feeding infants is undeniable. This is due to the fact that breast milk is, arguably, the most complete food that the baby can receive, as it provides all the nutrients, vitamins and minerals that he needs for growth in the first months. The content changes during feeding and if the baby is full term or premature.[1,2]. Human milk is one of the most efficient ways to attend to the nutritional, immunological and psychological aspects of children in their first year of life. In some cases, this exclusive feeding directly from the breast is not always available, and using certified milk banks or commercially available milk formulas is required.[2,3]
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