Effects of Pasteurization and Freeze Drying on Proximal Composition, Fatty Acids Composition and Lipid Quality in Colostrum Human Milk

Ientz, Gislaine A. S.; Alves, Eloize S.; Castro, Matheus C.; Frigo, Giovana; Tavares, Christyna B. G.; Visentainer, Jeane E. L.; Santos, Oscar O.; Visentainer, Jesui V.

doi:10.21577/0103-5053.20230081

Gislaine A. S. Ientz

investigation

visualization

formal analysis

writing original draft

conceptualization

Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá-PR, Brazil

Eloize S. Alves

data curation

writing- original draft

review and editing

Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá-PR, Brazil

Matheus C. Castro

writing original draft

Departamento de Química, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá-PR, Brazil

Giovana Frigo

writing-review and editing

Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá-PR, Brazil

Christyna B. G. Tavares

visualization

resources

Programa de Pós-Graduação em Biociências e Saúde, Av. Colombo, 5790, 87020-900 Maringá-PR, Brazil

Jeane E. L. Visentainer

writing review and editing

resources

Programa de Pós-Graduação em Biociências e Saúde, Av. Colombo, 5790, 87020-900 Maringá-PR, Brazil

Oscar O. Santos

investigation

resources

supervision

Departamento de Química, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá-PR, Brazil

https://orcid.org/0000-0002-9631-8480

Jesui V. Visentainer ^** e-mail: jesuivv@gmail.com

visualization

resources

conceptualization

supervision

funding acquisition

Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá-PR, Brazil

Departamento de Química, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá-PR, Brazil

https://orcid.org/0000-0003-3412-897X

* e-mail: jesuivv@gmail.com

Editor handled this article: Andrea R. Chaves (Associate)

	Sample
	RCHM	PastCHM
Moisture / (g per 100 g)	88.720 ± 0.203ª	88.417 ± 0.115ª
Ash / (g per 100 g)	0.377 ± 0.012ª	0.363 ± 0.018ª
Total proteins / (g per 100 g)	2.190 ± 0.087ª	2.080 ± 0.112ª
Total lipids / (g per 100 g)	2.357 ± 0.055ª	3.141 ± 0.694ª
Carbohydrates / (g per 100 g)	6.357 ± 0.243ª	6.000 ± 0.512ª
Energetic value / (kcal per 100 g of sample)	55.397 ± 0.550ª	60.588 ± 3.788ª

	Sample
	FdCHM	PastFdCHM
Moisture / (g per 100 g)	4.287 ± 0.117ª	3.840 ± 0.356ª
Ash / (g per 100 g)	3.103 ± 0.308ª	2.487 ± 0.137^b
Total proteins / (g per 100 g)	19.190 ± 1.082ª	16.500 ± 1.154^b
Total lipids / (g per 100 g)	18.330 ± 0.590ª	20.790 ± 1.467ª
Carbohydrates / (g per 100 g)	55.090 ± 1.102ª	56.383 ± 1.555ª
Energetic value / (kcal per 100 g of sample)	462.094 ± 4.061^b	478.643 ± 9.225ª

	Sample
Fatty acids / %	RCHM	PastCHM	FdCHM	PastFdCHM
4:0	0.156 ± 0.014^ab	0.132 ± 0.010^b	0.195 ± 0.037^a	0.200 ± 0.044^ab
6:0	0.547 ± 0.082^a	0.418 ± 0.027^a	0.611 ± 0.106^a	0.620 ± 0.079^a
8:0	0.081 ± 0.011^a	0.055 ± 0.020^a	0.072 ± 0.008^a	0.057 ± 0.006^a
10:0	0.137 ± 0.044^a	0.096 ± 0.036^ab	0.049 ± 0.010^b	0.055 ± 0.004^ab
12:0 (LAU)	2.322 ± 0.226^a	0.896 ± 0.038^b	1.050 ± 0.021^b	1.011 ± 0.042^b
14:0 (MYR)	5.487 ± 0.316^a	3.395 ± 0.127^b	3.771 ± 0.076^b	3.567 ± 0.089^b
14:1n-9	0.031 ± 0.005^a	0.042 ± 0.021^a	0.027 ± 0.001^a	0.027 ± 0.006^a
15:0	0.192 ± 0.006^a	0.159 ± 0.020^b	0.165 ± 0.003^ab	0.160 ± 0.006^b
15:1n-9	0.051 ± 0.026^a	0.038 ± 0.002^a	0.034 ± 0.003^a	0.031 ± 0.007^a
16:0 (PA)	30.822 ± 1.109^a	27.342 ± 0.586^b	27.662 ± 0.315^b	27.241 ± 0.177^b
16:1n-7	0.101 ± 0.020^a	0.141 ± 0.007^a	0.119 ± 0.024^a	0.109 ± 0.017^a
16:1n-9	1.078 ± 0.066^b	1.211 ± 0.065^b	1.188 ± 0.035^b	1.314 ± 0.203^a
17:0	0.252 ± 0.032^a	0.277 ± 0.061^a	0.301 ± 0.011^a	0.322 ± 0.013^a
17:1n-9	0.091 ± 0.011^b	0.119 ± 0.004^a	0.110 ± 0.011^ab	0.116 ± 0.015^ab
18:0	6.525 ± 0.256^a	7.147 ± 0.354^a	6.852 ± 0.137^a	6.928 ± 0.086^a
18:1n-9 (OA)	34.966 ± 4.018^a	38.622 ± 0.824^a	38.364 ± 0.054^a	38.490 ± 0.658^a
18:2n-6 (LA)	14.026 ± 2.005^a	15.769 ± 0.493^a	15.269 ± 0.657^a	15.644 ± 0.720^a
CLA; cis9,trans11	0.033 ± 0.005^a	0.043 ± 0.009^a	0.041 ± 0.010^a	0.019 ± 0.006^a
CLA; trans10,C12	0.051 ± 0.004^b	0.090 ± 0.005^a	0.086 ± 0.003^a	0.110 ± 0.021^a
18:3n-3 (LNA)	0.600 ± 0.008^a	0.564 ± 0.031^a	0.595 ± 0.001^a	0.597 ± 0.045^a
18:3n-6 (GLA)	0.078 ± 0.004^a	0.100 ± 0.009^a	0.089 ± 0.011^a	0.098 ± 0.011^a
20:0	0.090 ± 0.009^b	0.127 ± 0.023^ab	0.132 ± 0.015^a	0.109 ± 0.011^ab
20:1n-9	0.254 ± 0.019^b	0.395 ± 0.007^a	0.435 ± 0.010^a	0.371 ± 0.058^a
21:0 (HEN)	0.683 ± 0.018^b	0.897 ± 0.024^a	0.874 ± 0.008^a	0.861 ± 0.038^a
20:3n-6	0.367 ± 0.021^b	0.530 ± 0.007^a	0.497 ± 0.021^b	0.484 ± 0.025^b
20:3n-3 (DLA)	0.356 ± 0.019^b	0.486 ± 0.008^a	0.449 ± 0.013^a	0.464 ± 0.030^a
20:4n- 6 (ARA)	0.126 ± 0.029^a	0.170 ± 0.034^a	0.147 ± 0.024^a	0.169 ± 0.026^a
22:0	0.054 ± 0.007^a	0.072 ± 0.009^a	0.065 ± 0.011^a	0.072 ± 0.007^a
20:5n-3 (EPA)	0.067 ± 0.007^b	0.098 ± 0.021^b	0.225 ± 0.070^a	0.093 ± 0.019^b
24:0 (LIG)	0.191 ± 0.011^c	0.334 ± 0.011^a	0.297 ± 0.012^b	0.300 ± 0.013^b
24:1n-9	0.061 ± 0.006^b	0.102 ± 0.009^a	0.100 ± 0.005^b	0.093 ± 0.011^b
22:6n-3 (DHA)	0.135 ± 0.008^a	0.133 ± 0.013^a	0.130 ± 0.004^a	0.134 ± 0.006^a
S (n-3)	1.158 ± 0.015^b	1.281 ± 0.012^ab	1.398 ± 0.084^a	1.288 ± 0.071^ab
S (n-6)	14.681 ± 2.032^a	16.702 ± 0.501^a	16.129 ± 0.669^a	16.523 ± 0.717^a
S S FA	47.528 ± 1.884^a	41.346 ± 0.589^b	42.096 ± 0.631^b	41.485 ± 0.323^b
S MUFA	36.633 ± 3.926^a	40.670 ± 0.769^a	40.377 ± 0.016^a	40.704 ± 0.409^a
S PUFA	15.839 ± 2.045^a	17.983 ± 0.510^a	17.528 ± 0.617^a	17.811 ± 0.725^a

Indice	Sample
Indice	RCHM	PastCHM	FdCHM	PastFdCHM
AI	1.052 ± 0.085^a	0.713 ± 0.021^b	0.757 ± 0.019^b	0.727 ± 0.008^b
TI	1.468 ± 0.100^a	1.162 ± 0.028^b	1.177 ± 0.023^b	1.159 ± 0.016^b
H/H	1.305 ± 0.109^b	1.767 ± 0.053^a	1.700 ± 0.039^a	1.753 ± 0.012^a
Σ (n-6)/Σ (n-3)	12.668 ± 1.623^a	13.039 ± 0.307^a	11.577 ± 1.094^a	12.856 ± 0.892^a
(EPA) + (DHA)	0.202 ± 0.015^b	0.231 ± 0.025^b	0.354 ± 0.071^a	0.227 ± 0.019^b
Σ PUFA/Σ SFA	0.332 ± 0.031^b	0.435 ± 0.014^a	0.417 ± 0.021^a	0.429 ± 0.021^a

\frac{H}{H} = \frac{[(18 : 1 n - 9 + 18 : 2 n - 6 + 18 : 3 n - 3 + 20 : 3 n - 6 + 20 : 4 n - 6 + 20 : 5 n - 3 + 22 : 6 n - 3)]}{(12 : 0 + 14 : 0 + 16 : 0)}

[1] * e-mail: jesuivv@gmail.com

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Effects of Pasteurization and Freeze Drying on Proximal Composition, Fatty Acids Composition and Lipid Quality in Colostrum Human Milk