Oxidative stability of iron fortified goat and cow milk and their peptide isolates. (15th December 2017)

• Record Type: Journal Article
• Authors: Smialowska, A.; Matia-Merino, L.; Carr, A.J.
• Is Part Of: Food chemistry. Volume 237(2017)
• Page Start: 1021
• Page End: 1024
• Publication Date: 2017-12-15
• Subjects: Goat -- Casein -- Phosphopeptides -- Oxidation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.06.006
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Goat and cow milk and phosphopeptides were fortified with iron. The oxidative stability of the proteins were measured via malondialdehyde content. Goat milk produced the lowest amount of malondialdehyde over the tested time period. Goat milk has antioxidant capacity with levels below the blank malondialdehyde content. Abstract: The oxidation potential of iron fortified goat and cow milks and casein phosphopeptides obtained from each species of milk was determined using malondialdehyde as an oxidation product marker. There was a reduction in oxidation when iron was 'bound' to milk or peptides compared to free ferrous sulphate in solution. However, goat milk produced significantly lower amounts of malondialdehyde of 0.46 ± 0.04 μg MDA/ml after 3 days at 30 °C compared to the blank of 1.25 ± 0.16 μg MDA/ml. The goat peptides produced non-significantly different levels of malondialdehyde compared to the blank containing no ferrous sulphate.