6533b871fe1ef96bd12d1869
RESEARCH PRODUCT
Stability of the lipid fraction of milk‐based infant formulas during storage
Gonzalo ClementeMaría Jesús LagardaMaría Dolores SilvestreCarmen VidalRosaura FarréPilar Manglanosubject
Vitamin Emedicine.medical_treatmentFood preservationGeneral ChemistryPeroxideIndustrial and Manufacturing EngineeringLipid peroxidationchemistry.chemical_compoundchemistryLipid oxidationmedicineTBARSComposition (visual arts)Peroxide valueFood scienceFood ScienceBiotechnologydescription
A study is made of the effects of storage (time and temperature) on the lipid fraction of four milk-based adapted infant formulas with basically the same composition, though differing in the iron salt added (lactate or sulfate) and/or the vitamin E source (a-tocopherol or α-tocopherol acetate). Peroxide value, hydroperoxide C 18 percentage and thiobarbituric acid-reactive substance (TBARS) content were used as indicators of lipid peroxidation. Fat contents remained stable throughout storage. Peroxide values increased from the first storage month and were affected by storage time, although they exhibited irregular behavior. Storage time and temperature affected hydroperoxide percentage, which was seen to be the earliest indicator of lipid oxidation, being measurable in newly manufactured formulas. TBARS values were only affected by storage time. No statistically significant differences were found among the four infant formulas for any of the lipid oxidation indicators.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2005-11-01 | European Journal of Lipid Science and Technology |