Effect of Antioxidant (α-Tocopherol and Ascorbic Acid) Fortification on Light-Induced Flavor of Milk

Aardt, Marleen van; Duncan, Susan E.; Marcy, Joseph E.; Long, Timothy Edward; O’Keefe, Sean F.; Nielsen-Sims, S. R.

doi:10.3168/jds.s0022-0302(05)72753-3

Cited by 49 publications

(23 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Studies have shown that tocopherols scavenge and quench various reactive oxygen species and lipid oxidation by-products, which would otherwise propagate LPO chain reactions in membranes [35]. The standard antioxidant compound α - tocopherol, the most biologically active form of vitamin E [36], is a primary antioxidant functioning by terminating free-radical chain reactions by donating hydrogen or electrons to free radicals and converting them to more stable products [37]. α - Tocopherol has a potency to induce the increase in free radical-scavenging enzyme activities [38,39].…”

Section: Resultsmentioning

confidence: 99%

Mitochondrial Protection and Anti-aging Activity of Astragalus Polysaccharides and Their Potential Mechanism

Zhang²,

Kuang

et al. 2012

IJMS

109

View full text Add to dashboard Cite

The current study was performed to investigate mitochondrial protection and anti-aging activity of Astragalus polysaccharides (APS) and the potential underlying mechanism. Lipid peroxidation of liver and brain mitochondria was induced by Fe2+–Vit C in vitro. Thiobarbituric acid (TBA) colorimetry was used to measure the content of thiobarbituric acid reactive substances (TBARS). Mouse liver mitochondrial permeability transition (PT) was induced by calcium overload in vitro and spectrophotometry was used to measure it. The scavenging activities of APS on superoxide anion (O2•−) and hydroxyl radical (•OH), which were produced by reduced nicotinamide adenine dinucleotide (NADH)—N-Methylphenazonium methyl sulfate (PMS) and hydrogen peroxide (H2O2)–Fe2+ system respectively, were measured by 4-nitrobluetetrazolium chloride (NBT) reduction and Fenton reaction colorimetry respectively. The Na2S2O3 titration method was used to measure the scavenging activities of APS on H2O2. APS could inhibit TBARS production, protect mitochondria from PT, and scavenge O2•−, •OH and H2O2 significantly in a concentration-dependent manner respectively. The back of the neck of mice was injected subcutaneously with D-galactose to induce aging at a dose of 100 mg/kg/d for seven weeks. Moreover, the activities of catalase (CAT), surperoxide dismutase (SOD) and glutathione peroxidase (GPx) and anti-hydroxyl radical which were assayed by using commercial monitoring kits were increased significantly in vivo by APS. According to this research, APS protects mitochondria by scavenging reactive oxygen species (ROS), inhibiting mitochondrial PT and increasing the activities of antioxidases. Therefore, APS has the effect of promoting health.

show abstract

Section: Resultsmentioning

confidence: 99%

Mitochondrial Protection and Anti-aging Activity of Astragalus Polysaccharides and Their Potential Mechanism

Zhang²,

Kuang

et al. 2012

IJMS

109

View full text Add to dashboard Cite

show abstract

“…Comparisons between the tested analytical methods and sensory results are common in research as the two methods often agree on results (Decker et al, 2010b). Significant sensory differences have been shown to agree with analytical methods reveling effects of light oxidation (van Aardt et al, 2005b). In particular the following compounds; hexanal, 2-hexanol, heptanol, 2-octenal, and 2,4-decadienal correlate with oxidation as detected by sensory methods and the TBARS analysis (Gordon et al, 2007).…”

Section: Figure 21: Stages Of Autooxidationmentioning

confidence: 99%

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Mann¹,

Duncan²,

Knowlton³

et al. 2013

Journal of Dairy Science

Self Cite

View full text Add to dashboard Cite

Implications of water chemistry on milk synthesis are not well described yet water is an important nutrient for dairy cattle. High mineral concentrations (>0.3 mg/kg Fe and others) may be associated with natural levels in ground water, contaminating sources, drought conditions, or storage systems. This study evaluated effects of added iron in bovine drinking water on milk composition (Ca, Cu, Fe, P) measured by inductively coupled plasma mass spectrometry and oxidative stability measured by thiobarbituric acid reactive substances assay for malondialdehyde (MDA), volatile chemistry and sensory analysis (triangle test). Prepared ferrous lactate treatments, corresponding to 0, 2, 5, and 12.5 mg/kg drinking water levels were given abomasally (10 L/d) to 4 lactating dairy cows over 4 periods (1 wk infusion/period) in a Latin square design. Milk was collected (d6 of infusion), processed (homogenized, pasteurized), and analyzed within 72 h of processing and 7 d of refrigerated storage. No differences in MDA (1.46±0.04 mg/kg) or iron (0.22±0.01 mg/kg) were observed in processed milk. Cross effects analysis (treatment*cow) showed significant differences in calcium, copper and iron (P < 0.05).Sensory differences (P < 0.05), in treatment vs. control, suggested iron from water sources contributes to milk flavor changes. A case study with high and low (0.99; 0.014 mg/kg) iron treatments revealed no significant differences (P > 0.05) in mineral composition (0.23±0.06 mg/kg Fe) or MDA (0.77±0.03 mg/kg) of raw milk. Iron added to milk causes changes in oxidation; high levels of iron in bovine drinking water may not have observed effects.iii ACKNOWLEDGEMENTS

show abstract

“…El proceso es un reacción en cadena, que inicia con la producción de radicales libres, producto de la liberación de los ácidos grasos (8) y que se ve favorecido por tres factores principales: temperatura, contacto con el aire y la luz, acompañados del tiempo de permanencia de la leche frente a estos (9).…”

Section: Calidad De La Lecheunclassified

Efectos de la inclusión de dietas ricas en flavonoides en la calidad de la leche bovina

Carrillo¹,

Cely²

2015

Rev. Med. Vet.

View full text Add to dashboard Cite

ResumenLa leche bovina constituye uno de los principales alimentos para los mamíferos y, especí-ficamente, para el ser humano; por ello su calidad debe ser óptima y cumplir con todos los aspectos nutricionales y de inocuidad. El objetivo de esta revisión fue recopilar información científica actualizada sobre la importancia de la presencia de flavonoides en la leche bovina, respecto a su valor nutricional y los beneficios que estos metabolitos traen para la leche y el consumidor. La descomposición de la leche está dada por el efecto de la luz, la temperatura y el tiempo sobre la grasa y las proteínas presentes en esta, así como por la fermentación láctica realizada por las bacterias. De esa manera, el control de los tres factores o de uno de ellos contribuye a prolongar la vida útil de la leche y demás productos lácteos. Así, se pudo determinar que buscando retardar el enranciamiento de la leche y de sus subproductos, se ha propuesto incluir forrajes que contengan sustancias antioxidantes como los flavonoides en la ración de las hembras bovinas en producción, que siendo biodisponibles en la especie, también salen en la leche en forma activa y en concentraciones equivalentes a las plasmáticas. Adicionalmente, la presencia de flavonoides en la leche bovina puede aportar una fuente de antioxidantes naturales para el consumidor, lo cual constituye un efecto benéfico para la prevención de algunos procesos patológicos mediados por radicales libres.Palabras clave: enranciamiento, flavonoides, grasa, metabolitos secundarios, oxidación. Effects of Diets Rich in Flavonoids on the Quality of Bovine Milk AbstractBovine milk is one of the main foods for mammals and, specifically, for humans; therefore, its quality should be optimal and should comply with all safety and nutritional aspects. The objective of this review was to collect updated scientific information on the importance of the presence of flavonoids in bovine milk, regarding their nutritional value and the benefits of these metabolites for the milk and its consumers. Milk decomposition is due to the effect of light, temperature and time on the fat and protein present in it, as well as to lactic fermentation by bacteria. Thus, the control of these three factors or one of them contributes to extend the useful life of milk and other dairy products. Thus, by seeking to delay the rancidification of milk and its by-products, it has been proposed that forage containing antioxidants such as flavonoids should be included in the diet of female cattle, as these, being bioavailable in cattle, also actively appear in the milk in concentrations equivalent to plasma. Additionally, the presence of flavonoids in bovine milk can provide a source of natural antioxidants for the consumer, which is beneficial for the prevention of some pathological processes mediated by free radicals.

show abstract

Effect of Antioxidant (α-Tocopherol and Ascorbic Acid) Fortification on Light-Induced Flavor of Milk

Cited by 49 publications

References 17 publications

Mitochondrial Protection and Anti-aging Activity of Astragalus Polysaccharides and Their Potential Mechanism

Mitochondrial Protection and Anti-aging Activity of Astragalus Polysaccharides and Their Potential Mechanism

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Efectos de la inclusión de dietas ricas en flavonoides en la calidad de la leche bovina

Contact Info

Product

Resources

About