A change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk

International Dairy Journal

Volumn 18, Issue 5, 2008, Pages 520-530

  Smet, K ^a   Raes, K ^b   De Block, J ^a   Herman, L ^a   Dewettinck, K ^c   Coudijzer, K ^a  

^a INSTITUTE FOR AGRICULTURAL AND FISHERIES RESEARCH ILVO   (Belgium)

^b Hogeschool West Vlaanderen   (Belgium)

^c Faculty of Bioscience Engineering   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

OXIDANTS; OXIDATION; PEROXIDES;

ANTIOXIDATIVE CAPACITY; HYDROPEROXIDES; SERUM; SHELF-LIFE;

DAIRY PRODUCTS;

EID: 40649083488     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.11.012     Document Type: Article

References (50)

1. Antolovich M., Prenzler P.D., Patsalides E., McDonald S., and Robards K. Methods for testing antioxidant activity. Analyst 127 (2002) 183-198
2. AOAC. (1997). Peroxide value of oils and fats. AOAC Official Method 965.93. Chapter 41, 9B.
3. Balestrieri M., Spagnuolo M.S., Cigliano L., Storti G., Ferrara L., Abrescia P., et al. Evaluation of oxidative damage in mozzarella cheese produced from bovine or water buffalo milk. Food Chemistry 77 (2002) 293-299
4. Barrefors P., Granelli K., Appelqvist L.-A., and Björck L. Chemical characterization of raw milk samples with and without oxidative off-flavour. Journal of Dairy Science 78 (1995) 2691-2699
5. Benzie I.F.F., and Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay. Analytical Biochemistry 239 (1996) 70-76
6. Brand-Williams W., Cuvelier M.E., and Berset C. Use of a free radical method to evaluate antioxidant activity. Food Science and Technology-Lebensmittel-Wissenschaft und Technologie 28 (1995) 25-30
7. Calligaris S., Manzocco L., Anese M., and Nicoli M.C. Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk. International Dairy Journal 14 (2004) 421-427
8. Chen H.-M., Muramoto K., Yamauchi F., and Nokihara K. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. Journal of Agricultural and Food Chemistry 44 (1996) 2619-2623
9. Chen J., Lindmark-Månsson H., Gorton L., and Åkesson B. Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods. International Dairy Journal 13 (2003) 927-935
10. Cheung S.C.M., Szeto Y.T., and Benzie I.F.F. Antioxidant protection of edible oils. Plant Foods for Human Nutrition 62 (2007) 39-42
11. Chiang S.-H., and Chang C.-Y. Antioxidant properties of caseins and whey proteins from colostrums. Journal of Food and Drug Analysis 13 (2005) 57-63
12. Chou S.-T., Chiang B.-H., Chung Y.-C., Chen P.-C., and Hsu C.-K. Effects of storage temperatures on the antioxidative activity and composition of yam. Food Chemistry 98 (2006) 618-623
13. Del Caro A., Piga A., Vacca V., and Agabbio M. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chemistry 84 (2004) 99-105
14. Driessen F.M., Jellema A., Van luin F.J.P., Stadhouders J., and Wolbers G.J.M. The estimation of the fat acidity in raw milk. An adaptation of the BDI method, suitable for routine assay. Netherlands Milk and Dairy Journal 31 (1979) 40-55
15. Frankel E.N., and Meyer A.S. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. Journal of the Science of Food and Agriculture 80 (2000) 1925-1941
16. Gallaher J.J., Hollender R., Peterson D.G., Roberts R.F., and Coupland J.N. Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an algae oil emulsion. International Dairy Journal 15 (2005) 333-341
17. Halliwell B. Antioxidants in human health and disease. Annual Review of Nutrition 16 (1996) 33-50
18. Halvorsen B.L., Holte K., Myhrstad M.C.W., Barikmo I., Hvattum E., Remberg S.F., et al. A systematic screening of total antioxidants in dietary plants. Journal of Nutrition 132 (2002) 461-471
19. Havemose M.S., Weisbjerg M.R., Bredie W.L.P., and Nielsen J.H. Influence of feeding different types of roughage on the oxidative stability of milk. International Dairy Journal 14 (2004) 563-570
20. Havemose M.S., Weisbjerg M.R., Bredie W.L.P., Poulsen H.D., and Nielsen J.H. Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed. Journal of Dairy Science 89 (2006) 1970-1980
21. Hedegaard R.V., Kristensen D., Nielsen J.H., Frost M.B., Ostdal H., Hermansen J.E., et al. Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk. Journal of Dairy Science 89 (2006) 495-504
22. IDF. (1986). Pasteurization. International Dairy Federation, IDF Bulletin 200. Brussels, Belgium
23. IDF. (1993). Milk. Determination of nitrogen content. Titrimetric method (Kjehldahl). International Dairy Federation, IDF Standard 20B Part 2. Brussels, Belgium
24. ISO. Milk and milk products-Specification of Mojonnier-type fat extraction flasks. ISO 3889 (2006), The International Organization for Standardization, Genève, Switzerland
25. Klimczak I., Malecka M., Szlachta M., and Gliszczynska-Swiglo A. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis 20 (2007) 313-322
26. Kondo S., Kittikorn M., and Kanlayanarat S. Preharvest antioxidant activities of tropical fruit and the effect of low temperature storage on antioxidants and jasmonates. Postharvest Biology and Technology 36 (2005) 309-318
27. Korchazhkina O., Jones E., Czauderna M., Spencer S.A., and Kowalczyk J. HPLC with UV detection for measurement of vitamin E in human milk. Acta Chromatographica 16 (2006) 48-57
28. Kristensen D., Hedegaard R.V., Nielsen J.H., and Skibsted L.H. Oxidative stability of buttermilk as influenced by the fatty acid composition of cows' milk manipulated by diet. Journal of Dairy Research 71 (2004) 46-50
29. Lindmark-Månsson H., and Åkesson B. Antioxidative factors in milk. British Journal of Nutrition 84 (2000) S103-S110
30. Liu J.-R., Chen M.-J., and Lin C.-W. Antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir. Journal of Agricultural and Food Chemistry 53 (2005) 2467-2474
31. Liu J.-R., Lin Y., Chen M.-J., Chen L., and Lin C.-W. Antioxidative activities of kefir. Asian-Australasian Journal of Animal Sciences 18 (2005) 567-573
32. McCue P.P., and Shetty K. Phenolic antioxidant mobilization during yogurt production from soymilk using Kefir cultures. Process Biochemistry 40 (2005) 1791-1797
33. Mestdagh F., De Meulenaer B., De Clippeleer J., Devlieghere F., and Huyghebaert A. Protective influence of several packaging materials on light oxidation of milk. Journal of Dairy Science 88 (2005) 499-510
34. Moyssiadi T., Badeka A., Kondyli E., Vakirtzi T., Savvaidis I., and Kontominas M.G. Effect of light transmittance and oxygen permeability of various packaging materials on keeping quality of low fat pasteurized milk: Chemical and sensorial aspects. International Dairy Journal 14 (2004) 429-436
35. Nishino T., Shibahara-Sone H., Kikuchi-Hayakawa H., and Ishikawa F. Transit of radical scavenging activity of milk products prepared by Maillard reaction and Lactobacillus casei strain Shirota fermentation through the hamster intestine. Journal of Dairy Science 83 (2000) 915-922
36. Ostdal H., Andersen H.J., and Nielsen J.H. Antioxidative activity of urate in bovine milk. Journal of Agricultural and Food Chemistry 48 (2000) 5588-5592
37. Plaza L., Sanchez-Moreno C., Elez-Martinez P., de Ancos B., Martin-Belloso O., and Cano M.P. Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization. European Food Research and Technology 223 (2006) 487-493
38. Raes K., De Smet S., and Demeyer D. Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids. Animal Science 73 (2001) 253-260
39. Romani A., Lapucci C., Cantini C., Ieri F., Mulinacci N., and Visioli F. Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil. Journal of Agricultural and Food Chemistry 55 (2007) 1315-1320
40. Satué-Gracia M.T., Frankel E.N., Rangavajhyala N., and German J.B. Lactoferrin in infant formulas: Effect on oxidation. Journal of Agricultural and Food Chemistry 48 (2000) 4984-4990
41. Shinmoto H., Dosako S., and Nakajima I. Antioxidant activity of bovine lactoferrin on iron/ascorbate induced lipid peroxidation. Bioscience Biotechnology and Biochemistry 56 (1992) 2079-2080
42. Shivashankara K.S., Isobe S., Al-Haq M.I., Takenaka M., and Shiina T. Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of irwin mango fruits stored at low temperature after high electric field pretreatment. Journal of Agricultural and Food Chemistry 52 (2004) 1281-1286
43. Suetsuna K., Ukeda H., and Ochi H. Isolation and characterization of free radical scavenging activities peptides derived from casein. Journal of Nutritional Biochemistry 11 (2000) 128-131
44. Sun Y., Hayakawa S., Ogawa M., and Izumori K. Antioxidant properties of custard pudding dessert containing rare hexose, d-psicose. Food Control 18 (2007) 220-227
45. Tsai P.-J., Huang H.-P., and Huang T.-C. Relationship between anthocyanin patterns and antioxidant capacity in mulberry wine during storage. Journal of Food Quality 27 (2004) 497-505
46. Van Aardt M., Duncan S.E., Marcy J.E., Long T.E., and Hackney C.R. Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor. Journal of Dairy Science 84 (2001) 1341-1347
47. Vlaeminck B., Dufour C., van Vuuren A.M., Cabrita A.R.J., Dewhurst R.J., Demeyer D., et al. Use of odd and branched-chain fatty acids in rumen contents and milk as a potential microbial marker. Journal of Dairy Science 88 (2005) 1031-1042
48. Wold J.P. Understanding and measuring photooxidation in dairy products by fluorescence spectroscopy. Spectroscopy 18 (2006) 8-13
49. Yang J., Paulino R., Janke-Stedronsky S., and Abawi F. Free-radical-scavenging activity and total phenols of noni (Morinda citrifolia L.) juice and powder in processing and storage. Food Chemistry 102 (2007) 302-308
50. Zygoura P., Moyssiadi T., Badeka A., Kondyli E., Savvaidis I., and Kontominas M.G. Shelf life of whole pasteurized milk in Greece: Effect of packaging material. Food Chemistry 87 (2004) 1-9