Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed

Detalhes bibliográficos
Autor(a) principal: COTTICA,Solange Maria
Data de Publicação: 2019
Outros Autores: AMADO,Daieni Alves Vieira, AGUIAR,Silvia Cristina de, BOEING,Joana Schuelter, FRANCO,Selma Lucia, ZEOULA,Lucia Maria, VISENTAINER,Jesuí Vergílio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200467
Resumo: Abstract The presence of PUFA (polyunsaturated fatty acids) in cow milk, including conjugated linoleic acids (CLA) isomers, makes milk susceptible to lipid oxidation, and may lead to the formation of volatile products responsible for a rancid smell. Consequently, including natural antioxidants in the diet of dairy cattle can assist in preventing lipid oxidation. In this study, soybean oil (a source of PUFA) and different ethanolic extracts of Brazilian propolis were included in the cows' feed, and the antioxidant activity and lipid oxidation of the animals' milk was assessed. Antioxidant activity was analyzed using the DPPH method, potassium ferricyanide reduction and chelating ability. Total phenolic compounds and flavonoids were also determined. Lipid oxidation was assessed by determining conjugated dienes and the production of aldehydes (propanal, pentanal, hexanal and octanal). Increased antioxidant activity was seen in the samples of milk from cows receiving propolis. Similarly, the addition of ethanolic extract of propolis to the diet of dairy cattle increased milk protection for two treatments with propolis against lipid oxidation in terms of production of propanal and hexanal. These results confirm the positive effect of applying this natural additive to the diet of lactating cows, improving the nutritional quality of the milk produced.
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spelling Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feednatural additivedairy productphenolic compoundsfatty acidsaldehydesAbstract The presence of PUFA (polyunsaturated fatty acids) in cow milk, including conjugated linoleic acids (CLA) isomers, makes milk susceptible to lipid oxidation, and may lead to the formation of volatile products responsible for a rancid smell. Consequently, including natural antioxidants in the diet of dairy cattle can assist in preventing lipid oxidation. In this study, soybean oil (a source of PUFA) and different ethanolic extracts of Brazilian propolis were included in the cows' feed, and the antioxidant activity and lipid oxidation of the animals' milk was assessed. Antioxidant activity was analyzed using the DPPH method, potassium ferricyanide reduction and chelating ability. Total phenolic compounds and flavonoids were also determined. Lipid oxidation was assessed by determining conjugated dienes and the production of aldehydes (propanal, pentanal, hexanal and octanal). Increased antioxidant activity was seen in the samples of milk from cows receiving propolis. Similarly, the addition of ethanolic extract of propolis to the diet of dairy cattle increased milk protection for two treatments with propolis against lipid oxidation in terms of production of propanal and hexanal. These results confirm the positive effect of applying this natural additive to the diet of lactating cows, improving the nutritional quality of the milk produced.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200467Food Science and Technology v.39 n.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.33817info:eu-repo/semantics/openAccessCOTTICA,Solange MariaAMADO,Daieni Alves VieiraAGUIAR,Silvia Cristina deBOEING,Joana SchuelterFRANCO,Selma LuciaZEOULA,Lucia MariaVISENTAINER,Jesuí Vergílioeng2019-06-04T00:00:00Zoai:scielo:S0101-20612019000200467Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-04T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed
title Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed
spellingShingle Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed
COTTICA,Solange Maria
natural additive
dairy product
phenolic compounds
fatty acids
aldehydes
title_short Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed
title_full Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed
title_fullStr Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed
title_full_unstemmed Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed
title_sort Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed
author COTTICA,Solange Maria
author_facet COTTICA,Solange Maria
AMADO,Daieni Alves Vieira
AGUIAR,Silvia Cristina de
BOEING,Joana Schuelter
FRANCO,Selma Lucia
ZEOULA,Lucia Maria
VISENTAINER,Jesuí Vergílio
author_role author
author2 AMADO,Daieni Alves Vieira
AGUIAR,Silvia Cristina de
BOEING,Joana Schuelter
FRANCO,Selma Lucia
ZEOULA,Lucia Maria
VISENTAINER,Jesuí Vergílio
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv COTTICA,Solange Maria
AMADO,Daieni Alves Vieira
AGUIAR,Silvia Cristina de
BOEING,Joana Schuelter
FRANCO,Selma Lucia
ZEOULA,Lucia Maria
VISENTAINER,Jesuí Vergílio
dc.subject.por.fl_str_mv natural additive
dairy product
phenolic compounds
fatty acids
aldehydes
topic natural additive
dairy product
phenolic compounds
fatty acids
aldehydes
description Abstract The presence of PUFA (polyunsaturated fatty acids) in cow milk, including conjugated linoleic acids (CLA) isomers, makes milk susceptible to lipid oxidation, and may lead to the formation of volatile products responsible for a rancid smell. Consequently, including natural antioxidants in the diet of dairy cattle can assist in preventing lipid oxidation. In this study, soybean oil (a source of PUFA) and different ethanolic extracts of Brazilian propolis were included in the cows' feed, and the antioxidant activity and lipid oxidation of the animals' milk was assessed. Antioxidant activity was analyzed using the DPPH method, potassium ferricyanide reduction and chelating ability. Total phenolic compounds and flavonoids were also determined. Lipid oxidation was assessed by determining conjugated dienes and the production of aldehydes (propanal, pentanal, hexanal and octanal). Increased antioxidant activity was seen in the samples of milk from cows receiving propolis. Similarly, the addition of ethanolic extract of propolis to the diet of dairy cattle increased milk protection for two treatments with propolis against lipid oxidation in terms of production of propanal and hexanal. These results confirm the positive effect of applying this natural additive to the diet of lactating cows, improving the nutritional quality of the milk produced.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200467
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200467
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.33817
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.2 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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