Abstract
Pasteurization and freezing are processes used in human milk banks that can affect some of the nutritional and biological properties of human milk. The aim of this study was to evaluate impact of the processing steps adopted by human milk banks on the contents of total phenolic compounds and antioxidant capacity in vitro. Experimental study was realized, in which 40 mL human milk were collected from 8 mothers registered at the Human Milk Bank of Ouro Preto, state of Minas Gerais. Samples were homogenized to form the pool. Human milk was divided into four portions that characterized the treatments: 1) immediately after milking; 2) pasteurization soon after the milking; 3) 7 days after freezing at -8.5 (± 2.8°C) and pasteurized; 4) 14 days after freezing at -8.5 (± 2.8°C) and pasteurized. The content of total phenolic compounds was determined, and the antioxidant capacity was assessed using the 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl free radicals scavenging. The results were expressed as mean and standard deviation of six replications. There was a positive correlation between the evaluated methods and reduction in total phenolic content and total antioxidant capacity with slow pasteurization and according to freezing time. There was a negative effect of pasteurization and freezing on the total phenolic content and total antioxidant capacity, and the most significant reduction was observed within the first 7 days of storage.
Highlights
Human milk (HM) consists all the nutrients required for the growth and development of infants, including carbohydrates, essential fatty acids, proteins, vitamins and minerals [1] and provides immunological protection from soluble components such as lysozyme, lactoferrin, secretory IgA and other immunoglobulins, as well as cellular components, including, macrophages, neutrophils and T and B lymphocytes
As for the HM pasteurization processes performed after the different storage times, these being 0,7 and 14 days of frozen storage at -8.5°C (± 2.8), after the adopted procedure it was observed the absence of total coliforms
With respect to the total phenolic compounds (Figure 1a), the raw human milk pool obtained a higher concentration of these compounds (574.18 ± 77.95 mg GAE/L)
Summary
Human milk (HM) consists all the nutrients required for the growth and development of infants, including carbohydrates, essential fatty acids, proteins, vitamins and minerals [1] and provides immunological protection from soluble components such as lysozyme, lactoferrin, secretory IgA and other immunoglobulins, as well as cellular components, including, macrophages, neutrophils and T and B lymphocytes. Compounds with antioxidant capacity present in HM are relevant for newborns due to situations of high oxidative stress, for example, at the moment of delivery, when there is the transition from a medium with low oxygen concentrations to a medium with concentrations considered normal [4]. These advantages are even more important in preterm newborns, because they have an immature antioxidant defense system, since it develops during the course of gestation [5]. The production of free radicals caused by oxidative stress can lead to diseases both in the infancy and in the adult phase [5]
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