Carotenoid Potential to Protect Cow-s Milk Fat Against Oxidative Deterioration
Milk from differently fed cows (supplemented with carotenoids from carrots or palm oil product Carotino CAF 100) was obtained in a conventional dairy farm to assess the carotenoid potential to protect milk fat against oxidation. The extracted anhydrous milk fat (AMF) was tested by peroxide value, and Rancimat tests. Temperature, and light stimulation for reaction acceleration was used. The oxidative stability enhancement by carotenoids was detected in peroxide value test – the strongest effect was observed in palm oil, following by carrot supplemented group, compared to control group, whose feed was unchanged. Rancimat accelerated oxidation test results did not show any superiority of the oxidative stability of the AMF samples from milk of the carotenoidsupplemented cow groups. The average oxidation stability of AMF dark-stored samples was 12.59 ± 0.294 h, and it was significantly (p < 0.05) higher than that of AMF light-affected samples, i.e. 2.60 ± 0.191 h.
[1] P. Barrefors, K. Granelli, L.-A.Appelqvist, and Bjoerck L., "Chemical
characterization of raw milk samples with and without oxidative offflavor,"
Journal of Dairy Science, vol. 78, pp. 2691-2699, 1995.
[2] T.P. O-Connor, and N.M. O-Brien, "Lipid oxidation," in Advanced Dairy
Chemistry, 3d ed. vol. 2., P.F. Fox, and P.L.H. Mc. Sweeney, Eds.,
Springer, 2006, pp. 557-585.
[3] P. Bergamo, E. Fedele, L. Iannibelli, and G. Marzillo, "Fat-soluble vitamin
contents and fatty acid composition in organic and conventional Italian
dairy products," Food Chemistry, vol. 82, pp. 625-631, 2003.
[4] M. S. Havemose, M.R. Weisbjerg, W.L.P. Bredie, and J.H. Nielsen,
"Influence of feeding different types of roughage on the oxidative stability
of milk," International Dairy Journal, vol. 14, pp. 563-570, 2004.
[5] K. Smet, K. Raes, J. De Block, L. Herman, K. Dewettinck, and K.
Coudijzer, "A change in antioxidative capacity as a measure of onset to
oxidation in pasteurized milk," International Dairy Journal, vol. 18, pp.
520-530, 2008.
[6] Z.A. ┼╗egarska, "Milk lipids," in Chemical and functional properties of
food lipids, Z.E. Sikorski, and A. Kolakowska, Eds., CRC Press, 2003,
400 p.
[7] T. Slots, G. Butler, C. Leifert, T. Kristensen, L.H. Skibsted, and J.H.
Nielsen, "Potentials to differentiate milk composition by different feeding
strategies," Journal of Dairy Science, vol. 92, pp. 2057-2066, 2009.
[8] T.P. Coultate, "Food. The chemistry of its components," 4th ed., RSC,
2002, 432 p.
[9] G.W. Burton, "Antioxidant action of carotenoids," The Journal of
Nutrition, issue on Symposium "Biological actions of carotenoids",
American Institute of Nutrition, pp. 109-111, 1989; available at:
http://jn.nutrition.org, (31.12.2012.).
[10] A. Kamal-Eldin, "Carotenoids and lipid oxidation reactions," in Lipid
oxidation Pathways, vol. 2, D.B. Kamal-Eldin, and A. Min, Eds. Urbana,
Illinois, USA: AOCS Press, 2008, pp. 145-152.
[11] R.G. Jensen, "Invited review: The composition of bovine milk lipids:
January 1995 to December 2000," Journal of Dairy Science, vol. 85, pp.
295-350, 2002.
[12] A.K.H. MacGibbon, and M.V. Taylor, "Composition and structure of
bovine milk lipids," in Advanced Dairy Chemistry, P.F. Fox, and P.L.H.
Mc. Sweeney, Eds., 3d ed. vol. 2, Springer, 2006, pp. 1-9.
[13] P.J.M. Hulshof, T.van Roekel-Jansen, P. van de Bovenkamp, and C.E.
West, "Variation in retinol and carotenoid content of milk and milk
products in The Netherlands," Journal of Food Composition and
Analysis, vol. 19, pp. 67-75, 2006.
[14] J. Wilska-Jeszka, "Food colorants," in Chemical and functional
properties of food components, Z.E. Sikorski, Ed., CRC Press, 2007, pp.
245-274.
[15] K.K. Namitha, and P.S. Negi, "Chemistry and biotechnology of
carotenoids," Critical reviews in Food Science and Nutrition, vol. 50, pp.
728-760, 2010.
[16] C. Swensson, and H. Lindmark-Mansson, "The prospect of obtaining
beneficial mineral and vitamin contents in cow-s milk through feed,"
Journal of Animal and Feed Sciences, vol. 16, Suppl. 1, pp. 21-41, 2007.
[17] P. Nozière, B. Graulet, A. Lucas, B. Martin, P. Grolier, and M. Doreau,
"Carotenoids for ruminants: From forages to dairy products," Anim. Feed
Sci. Technol., vol. 131, pp. 418-450, 2006.
[18] A. Stolyhwo, "Lipids and food quality," in Chemical and Functional
Properties of Food Components, Z.E. Sikorski, Ed., CRC Press, 2007, pp.
177-207.
[19] P.M. Kotecha, B.B. Desai, and D.L. Madhavi, "Carrot," in Handbook of
Vegetable Science and Technology, D.K. Salunke, and S.S. Kadam, Eds.
New York: Marcel Dekker, 1998, pp. 119-139.
[20] M.S. Havemose, M.R. Weisbjerg, W.L.P. Bredie, H.D. Poulsen, and J.H.
Nielsen, "Oxidative stability of milk influenced by fatty acids,
antioxidants, and copper derived from feed," Journal of Dairy Science,
vol. 89, pp. 1970-1980, 2006.
[21] О.В. Охрименко, К.К. Горбатова, А.В. Охрименко, “Лабораторный
практикум по химии и физике молока” (Laboratory practical classes on
milk chemistry and physics), Санкт-Петербург: ГИОРД, 2005, (In
Russian), pp. 189.
[22] European Standart prEN 14112 Fat and oil derivatives - Fatty Acid
Methyl Esters (FAME) - Determination of oxidation stability (accelerated
oxidation test); Brussels, May 2001.
[23] T. Verleyen, S. van Dyck, and C.A. Adams, "Accelerated stability tests,"
in Analysis of Lipid Oxidation, A. Kamal-Eldin, and J. Pokorny, Eds.
Champaign, Illinois, USA: AOCS Press, 2005, pp. 210-240.
[24] A. Gramza-Michalowska, J. Korczak, and J. Regula, "Use of plant extracts
in summer and winter season butter oxidative stability improvement," Asia
Pac J Clin Nutr, vol. 16, suppl 1, pp. 85-88., 2007.
[1] P. Barrefors, K. Granelli, L.-A.Appelqvist, and Bjoerck L., "Chemical
characterization of raw milk samples with and without oxidative offflavor,"
Journal of Dairy Science, vol. 78, pp. 2691-2699, 1995.
[2] T.P. O-Connor, and N.M. O-Brien, "Lipid oxidation," in Advanced Dairy
Chemistry, 3d ed. vol. 2., P.F. Fox, and P.L.H. Mc. Sweeney, Eds.,
Springer, 2006, pp. 557-585.
[3] P. Bergamo, E. Fedele, L. Iannibelli, and G. Marzillo, "Fat-soluble vitamin
contents and fatty acid composition in organic and conventional Italian
dairy products," Food Chemistry, vol. 82, pp. 625-631, 2003.
[4] M. S. Havemose, M.R. Weisbjerg, W.L.P. Bredie, and J.H. Nielsen,
"Influence of feeding different types of roughage on the oxidative stability
of milk," International Dairy Journal, vol. 14, pp. 563-570, 2004.
[5] K. Smet, K. Raes, J. De Block, L. Herman, K. Dewettinck, and K.
Coudijzer, "A change in antioxidative capacity as a measure of onset to
oxidation in pasteurized milk," International Dairy Journal, vol. 18, pp.
520-530, 2008.
[6] Z.A. ┼╗egarska, "Milk lipids," in Chemical and functional properties of
food lipids, Z.E. Sikorski, and A. Kolakowska, Eds., CRC Press, 2003,
400 p.
[7] T. Slots, G. Butler, C. Leifert, T. Kristensen, L.H. Skibsted, and J.H.
Nielsen, "Potentials to differentiate milk composition by different feeding
strategies," Journal of Dairy Science, vol. 92, pp. 2057-2066, 2009.
[8] T.P. Coultate, "Food. The chemistry of its components," 4th ed., RSC,
2002, 432 p.
[9] G.W. Burton, "Antioxidant action of carotenoids," The Journal of
Nutrition, issue on Symposium "Biological actions of carotenoids",
American Institute of Nutrition, pp. 109-111, 1989; available at:
http://jn.nutrition.org, (31.12.2012.).
[10] A. Kamal-Eldin, "Carotenoids and lipid oxidation reactions," in Lipid
oxidation Pathways, vol. 2, D.B. Kamal-Eldin, and A. Min, Eds. Urbana,
Illinois, USA: AOCS Press, 2008, pp. 145-152.
[11] R.G. Jensen, "Invited review: The composition of bovine milk lipids:
January 1995 to December 2000," Journal of Dairy Science, vol. 85, pp.
295-350, 2002.
[12] A.K.H. MacGibbon, and M.V. Taylor, "Composition and structure of
bovine milk lipids," in Advanced Dairy Chemistry, P.F. Fox, and P.L.H.
Mc. Sweeney, Eds., 3d ed. vol. 2, Springer, 2006, pp. 1-9.
[13] P.J.M. Hulshof, T.van Roekel-Jansen, P. van de Bovenkamp, and C.E.
West, "Variation in retinol and carotenoid content of milk and milk
products in The Netherlands," Journal of Food Composition and
Analysis, vol. 19, pp. 67-75, 2006.
[14] J. Wilska-Jeszka, "Food colorants," in Chemical and functional
properties of food components, Z.E. Sikorski, Ed., CRC Press, 2007, pp.
245-274.
[15] K.K. Namitha, and P.S. Negi, "Chemistry and biotechnology of
carotenoids," Critical reviews in Food Science and Nutrition, vol. 50, pp.
728-760, 2010.
[16] C. Swensson, and H. Lindmark-Mansson, "The prospect of obtaining
beneficial mineral and vitamin contents in cow-s milk through feed,"
Journal of Animal and Feed Sciences, vol. 16, Suppl. 1, pp. 21-41, 2007.
[17] P. Nozière, B. Graulet, A. Lucas, B. Martin, P. Grolier, and M. Doreau,
"Carotenoids for ruminants: From forages to dairy products," Anim. Feed
Sci. Technol., vol. 131, pp. 418-450, 2006.
[18] A. Stolyhwo, "Lipids and food quality," in Chemical and Functional
Properties of Food Components, Z.E. Sikorski, Ed., CRC Press, 2007, pp.
177-207.
[19] P.M. Kotecha, B.B. Desai, and D.L. Madhavi, "Carrot," in Handbook of
Vegetable Science and Technology, D.K. Salunke, and S.S. Kadam, Eds.
New York: Marcel Dekker, 1998, pp. 119-139.
[20] M.S. Havemose, M.R. Weisbjerg, W.L.P. Bredie, H.D. Poulsen, and J.H.
Nielsen, "Oxidative stability of milk influenced by fatty acids,
antioxidants, and copper derived from feed," Journal of Dairy Science,
vol. 89, pp. 1970-1980, 2006.
[21] О.В. Охрименко, К.К. Горбатова, А.В. Охрименко, “Лабораторный
практикум по химии и физике молока” (Laboratory practical classes on
milk chemistry and physics), Санкт-Петербург: ГИОРД, 2005, (In
Russian), pp. 189.
[22] European Standart prEN 14112 Fat and oil derivatives - Fatty Acid
Methyl Esters (FAME) - Determination of oxidation stability (accelerated
oxidation test); Brussels, May 2001.
[23] T. Verleyen, S. van Dyck, and C.A. Adams, "Accelerated stability tests,"
in Analysis of Lipid Oxidation, A. Kamal-Eldin, and J. Pokorny, Eds.
Champaign, Illinois, USA: AOCS Press, 2005, pp. 210-240.
[24] A. Gramza-Michalowska, J. Korczak, and J. Regula, "Use of plant extracts
in summer and winter season butter oxidative stability improvement," Asia
Pac J Clin Nutr, vol. 16, suppl 1, pp. 85-88., 2007.
@article{"International Journal of Biological, Life and Agricultural Sciences:50956", author = "U. Antone and V. Sterna and J. Zagorska", title = "Carotenoid Potential to Protect Cow-s Milk Fat Against Oxidative Deterioration", abstract = "Milk from differently fed cows (supplemented with carotenoids from carrots or palm oil product Carotino CAF 100) was obtained in a conventional dairy farm to assess the carotenoid potential to protect milk fat against oxidation. The extracted anhydrous milk fat (AMF) was tested by peroxide value, and Rancimat tests. Temperature, and light stimulation for reaction acceleration was used. The oxidative stability enhancement by carotenoids was detected in peroxide value test – the strongest effect was observed in palm oil, following by carrot supplemented group, compared to control group, whose feed was unchanged. Rancimat accelerated oxidation test results did not show any superiority of the oxidative stability of the AMF samples from milk of the carotenoidsupplemented cow groups. The average oxidation stability of AMF dark-stored samples was 12.59 ± 0.294 h, and it was significantly (p < 0.05) higher than that of AMF light-affected samples, i.e. 2.60 ± 0.191 h.
", keywords = "antioxidants, dairy products, forages, lipid aging,
peroxide", volume = "6", number = "4", pages = "126-5", }
