Effects of supplemental iron and copper on lipid oxidation in milk. 1. Comparison of metal complexes in emulsified and homogenized milk

Hegenauer, Jack; Saltman, Paul; Ludwig, Diane; Ripley, L G; Bajo, Philip

doi:10.1021/jf60224a048

Cited by 86 publications

(58 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Other minerals of interest are iron and copper, however both are pro-oxidants, which have biological significance as well (Hegenauer et al, 1979a;Hegenauer et al, 1979b).…”

Section: Implication Of Iron In Bovine Nutritionmentioning

confidence: 99%

“…A stable phosphoprotein protective barrier might prevent the iron from affecting the lipids by staying bound to the proteins like lactoferrin (Hegenauer et al, 1979b). Lactoferrin and transferrin may prevent the interaction of minerals with milk lipids (Allen and Hamilton, 1994).…”

Section: Implication Of Iron In Bovine Nutritionmentioning

confidence: 99%

“…It is possible that an increase in iron can lead to spontaneous oxidation in the final milk product (Hegenauer et al, 1979b). Spontaneous oxidation is defined as the oxidation of milk/milkfat due to a number of factors rather than any recognized cause in particular.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Mann¹,

Duncan²,

Knowlton³

et al. 2013

Journal of Dairy Science

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

“…Other minerals of interest are iron and copper, however both are pro-oxidants, which have biological significance as well (Hegenauer et al, 1979a;Hegenauer et al, 1979b).…”

Section: Implication Of Iron In Bovine Nutritionmentioning

confidence: 99%

Section: Implication Of Iron In Bovine Nutritionmentioning

confidence: 99%

See 1 more Smart Citation

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

Mann¹,

Duncan²,

Knowlton³

et al. 2013

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…Supplementation with Fe (II) results in a formula with high iron content in the fat fraction (Hegenauer et al 1979) whereas if Fe(III) is used, the iron is bound to casein micelles (Demott and Dincer, 1976). Probably, the existing correlation in whole-milk-based formulae (p = 0.010) could correspond with the different chemical form used in iron supplementation and the technological process used by manufacturers.…”

Section: Interactions Between Aluminium and Other Trace Elementsmentioning

confidence: 99%

Aluminium content of Spanish infant formula

Navarro-Blasco

Álvarez

2003

Food Additives and Contaminants

View full text Add to dashboard Cite

show abstract

“…Oxidation products were analyzed spectrophotometri-cally using the thiobarbituric acid (TBA) test (Hegenauer et al, 1979). The TBA reagent was prepared immediately before use by mixing equal volumes of freshly prepared 0.025 M TBA, which was neutralized with NaOH and 2 M H 3 PO 4 /2 M citric acid.…”

Section: Thiobarbituric Acid Testmentioning

confidence: 99%

Physicochemical Properties of Reconstituted Milk Made from Freeze-dried Milk Powder or Spray-dried Milk Powder

Kim¹,

Chang²,

Kwak³

2010

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

This study was designed to compare the physicochemical and nutritional properties between reconstituted milk samples made from freeze-dried milk powder (FDMP) and spray-dried milk powder (SDMP). Reconstituted milk (87%, wb) was made by combining FDMP or SDMP with water. In the color analysis, the L*, a* and b* values of the reconstituted milk samples made from both powders were not significantly different from the control. The thiobarbituric acid values and shortchain free fatty acid concentrations were considerably greater in the reconstituted milk made from SDMP than in the milk made from FDMP. The quantities of water-soluble and fat-soluble vitamins in the reconstituted milk samples made from SDMP were significantly lower than those made from FDMP. Based on the findings obtained in the present study, the reconstituted milk made from FDMP appeared to be more resistant to lipid oxidation and exhibited little changes in the nutrients levels when compared with reconstituted milk made from SDMP.

show abstract

Effects of supplemental iron and copper on lipid oxidation in milk. 1. Comparison of metal complexes in emulsified and homogenized milk

Cited by 86 publications

References 28 publications

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

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

Aluminium content of Spanish infant formula

Physicochemical Properties of Reconstituted Milk Made from Freeze-dried Milk Powder or Spray-dried Milk Powder

Contact Info

Product

Resources

About