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Int. Rev. Allergol. Clin. Immunol. Family Med., 2015, XXI/1: 032-037 Maximize

Int. Rev. Allergol. Clin. Immunol. Family Med., 2015, XXI/1: 032-037

Title: Evaluation of lipid oxidative stability in infant formulas 

Authors: Cichosz G, Czeczot H, Ambroziak A, Treszczyńska B

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06-01-2015

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SUMMARY IN POLISH & ENGLISH. FULL ARTICLE ONLY IN ENGLISH.

Evaluation of lipid oxidative stability in infant formulas


Cichosz G1, Czeczot H2, Ambroziak A1, Treszczyńska B3.

1Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Poland; 2Chair and Department of Biochemistry, Warsaw Medical University,Poland; 3Chair of Physics and Biophysics, University of Warmia and Mazury in Olsztyn, Poland

Int. Rev. Allergol. Clin. Immunol. Family Med., 2015; Vol. 21, No. 1, 32

Peroxides and hydroperoxides, as well as their secondary products: aldehydes, ketones, esters, alcohols, diens, triens, are the products of lipid oxidation present in baby’s food. Occurrence of both the primary, as secondary, products of oxidation in the food devoted to infant nourishing creates potential health hazard. Some oxidation products (e.g. diens and triens) show negative influence on nervous system development. The others (e.g. malone dialdehyde, 4-hydroxynonenal) are cytotoxic, mutagenic and cancerogenic.
The aim of the work
was to assess oxidative stability of lipids in infant formulae preparations within their shelf life (after 1, 2, 3, 6, 9 and 12 months from purchase date).
Material and methods
. Fat was isolated from 6 commercial infant formulae preparations. Peroxide number and also index of lipids peroxidation by Shant-Decker method were determined. Next, level of fatty acids with dienic and trienic conjugated double bonds structures were determined in ready-to-eat water solutions (prepared according to producers recommendations) using spectrophotmetric method at 232 and 268 nm (IUPAC method, 1987).
Results
. Very high level of peroxides, exceeding considerably admissible level for edible oils, were determined in the studied infant formulas. Also, presence of fatty acids with dienic and trienic conjugated double bonds structures were found.
Conclusions
. Because of the high level of peroxides and the diens and triens presence, health safety of the baby’s food should be questioned.

Key words: peroxidation, peroxide value, conjugated diens and triens of fatty acids