FATTY ACID PROFILE OF NON-CONFORMING POOLED HUMAN MILK AS AFFECTED BY THE PROCESSING AND STORAGE CONDITIONS

Otávio A. S. Ribeiro; Kely P. Correa; Mauricio O. Leite; Marcio A. Martins; Jane S. R. Coimbra

doi:10.29121/granthaalayah.v9.i2.2021.3276

Authors

Otávio A. S. Ribeiro Departamento De Tecnologia De Alimentos, Universidade Federal De Viçosa (UFV), Av. P.H. Rolfs, S/N, 36570-900. Viçosa, MG, Brazil https://orcid.org/0000-0002-1997-9891
Kely P. Correa Departamento De Tecnologia De Alimentos, Universidade Federal De Viçosa (UFV), Av. P.H. Rolfs, S/N, 36570-900. Viçosa, MG, Brazil
Mauricio O. Leite Centro Multidisciplinar, Universidade Federal do Acre (UFAC), Estrada do Canela Fina, Km 12, Gleba do Formoso, 69980-000. Cruzeiro do Sul, Ac, Brazil https://orcid.org/0000-0002-1666-2581
Marcio A. Martins Departamento de Engenharia Agrícola, Universidade Federal de Viçosa (UFV), Av. P.H. Rolfs, s/n, 36570-900. Viçosa, MG, Brazil
Jane S. R. Coimbra Departamento De Tecnologia De Alimentos, Universidade Federal De Viçosa (UFV), Av. P.H. Rolfs, S/N, 36570-900. Viçosa, MG, Brazil https://orcid.org/0000-0002-5998-189X

DOI:

https://doi.org/10.29121/granthaalayah.v9.i2.2021.3276

Keywords:

Gas Chromatography, Lipids, Nutrition, Preterm, Storage

Abstract [English]

The fatty acid's contents of non-conform pooled human milk can be affected by different processing and storage operational conditions. Besides, the knowledge of changes in the human milk fatty acid profile can help indicate its use in a given storage period, according to each newborn's specific need. Thus, in the present work, changes in the fatty acid profiles of three types of human milk (raw; pasteurized at 62.5 °C for 30 min; homogenized at 40 ^oC for 30 s followed by pasteurization) were studied during storage for six months in a freezer at -18 ^oC. Large variations were observed in the concentrations of polyunsaturated fatty acids, particularly of docosahexaenoic acid, with a reduction of almost 50% of its total. Palmitic and stearic acid contents also changed according to the conditions of processing and storage. Correlations between the decrease of long fatty acid chains and the increase of medium and short chains were verified. Thus, we observe that operational conditions of processing and storing change human milk lipid profile, with some nutritional losses.

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