Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink
Abstract Background In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary. Comprehensive studies have been perf...
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BMC
2019-12-01
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Series: | Lipids in Health and Disease |
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Online Access: | https://doi.org/10.1186/s12944-019-1161-x |
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Article |
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DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Muhammad Ajmal Muhammad Nadeem Muhammad Imran Zarina Mushtaq Muhammad Haseeb Ahmad Muhammad Tayyab Muhammad Kamran Khan Nabila Gulzar |
spellingShingle |
Muhammad Ajmal Muhammad Nadeem Muhammad Imran Zarina Mushtaq Muhammad Haseeb Ahmad Muhammad Tayyab Muhammad Kamran Khan Nabila Gulzar Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink Lipids in Health and Disease Tea whitener UHT-treated milk Dairy drink Antioxidant capacity Fatty acid profile Induction period |
author_facet |
Muhammad Ajmal Muhammad Nadeem Muhammad Imran Zarina Mushtaq Muhammad Haseeb Ahmad Muhammad Tayyab Muhammad Kamran Khan Nabila Gulzar |
author_sort |
Muhammad Ajmal |
title |
Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink |
title_short |
Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink |
title_full |
Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink |
title_fullStr |
Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink |
title_full_unstemmed |
Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink |
title_sort |
changes in fatty acids composition, antioxidant potential and induction period of uht-treated tea whitener, milk and dairy drink |
publisher |
BMC |
series |
Lipids in Health and Disease |
issn |
1476-511X |
publishDate |
2019-12-01 |
description |
Abstract Background In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary. Comprehensive studies have been performed on UHT-treated milk; however, fatty acids compositional changes and oxidation status of UHT-treated tea whitener and dairy drink at different storage intervals have not been reported in literature. Methods UHT-treated tea whitener, milk and dairy drink samples (450 each) of the same manufacturing date were purchased from the market and stored at ambient temperature (25-30 °C) for 90 days. At the time of collection, all the samples were only one week old. Samples of UHT-treated tea whitener, milk and dairy drink were regarded as treatments and every treatment was replicated five times. Chemical composition, fatty acid profile, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) radical scavenging activity, total antioxidant activity, reducing power, antioxidant activity in linoleic acid system and induction period were determined at 0, 45 and 90 days of storage. Results Fat content in freshly collected samples of UHT treated-tea whitener, milk and dairy drink were 6 and 3.5%. UHT treated milk had highest total antioxidant capacity, antioxidant activity in linoleic acid and 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity followed by UHT tea whitener and dairy drink. In freshly collected samples of UHT-treated milk, concentrations vitamin A and E were 0.46 μg/100 g and 0.63 mg/100 g, respectively. UHT-treated tea whitener had the lowest concentrations of vitamin A and E. With the progression of storage period, amount of vitamin A and E decreased. In freshly collected samples, amount of short, medium and unsaturated fatty acids in UHT-treated milk were 10.54, 59.71 and 27.44%, respectively. After 45 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 7%, 7.1 and 5.8%, respectively. After 90 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 8.53, 13.51 and 11.88%, accordingly. After 45 days of storage of UHT-treated tea whitener, the loss of medium and unsaturated fatty acid was 1.6 and 0.99%, respectively. After 90 days of storage, the loss of medium and unsaturated fatty acids were 8.2 and 6.6%, respectively. The induction period of fresh UHT-treated tea whitener, milk and dairy drink was 15.67, .74 and 7.27 h. Strong correlations were recorded between induction period and peroxide value of UHT-treated products. Conclusion This investigation disclosed that UHT-treated tea whitener had 6% fat content with no short-chain fatty acids. Antioxidant capacity of UHT-treated milk was higher than dairy drink and tea whitener. Due to the presence of partially hydrogenated fat, oxidative stability of UHT-treated tea whitener was better than UHT-treated milk and dairy drink. Vitamin A and E was not found in UHT-treated tea whitener. For the anticipation of oxidative stability of UHT-treated milk, dairy drink and tea whitener, induction period/ Rancimat method can be used. |
topic |
Tea whitener UHT-treated milk Dairy drink Antioxidant capacity Fatty acid profile Induction period |
url |
https://doi.org/10.1186/s12944-019-1161-x |
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doaj-90b88bad31ed4d71884dd992f7da71e32020-12-06T12:54:37ZengBMCLipids in Health and Disease1476-511X2019-12-011811910.1186/s12944-019-1161-xChanges in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drinkMuhammad Ajmal0Muhammad Nadeem1Muhammad Imran2Zarina Mushtaq3Muhammad Haseeb Ahmad4Muhammad Tayyab5Muhammad Kamran Khan6Nabila Gulzar7Department of Dairy Technology, University of Veterinary and Animal SciencesDepartment of Dairy Technology, University of Veterinary and Animal SciencesInstitute of Home and Food Sciences, Faculty of Life Sciences, Government College UniversityInstitute of Home and Food Sciences, Faculty of Life Sciences, Government College UniversityInstitute of Home and Food Sciences, Faculty of Life Sciences, Government College UniversityInstitute of Biochemistry and Biotechnology, University of Veterinary and Animal SciencesInstitute of Home and Food Sciences, Faculty of Life Sciences, Government College UniversityDepartment of Dairy Technology, University of Veterinary and Animal SciencesAbstract Background In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary. Comprehensive studies have been performed on UHT-treated milk; however, fatty acids compositional changes and oxidation status of UHT-treated tea whitener and dairy drink at different storage intervals have not been reported in literature. Methods UHT-treated tea whitener, milk and dairy drink samples (450 each) of the same manufacturing date were purchased from the market and stored at ambient temperature (25-30 °C) for 90 days. At the time of collection, all the samples were only one week old. Samples of UHT-treated tea whitener, milk and dairy drink were regarded as treatments and every treatment was replicated five times. Chemical composition, fatty acid profile, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) radical scavenging activity, total antioxidant activity, reducing power, antioxidant activity in linoleic acid system and induction period were determined at 0, 45 and 90 days of storage. Results Fat content in freshly collected samples of UHT treated-tea whitener, milk and dairy drink were 6 and 3.5%. UHT treated milk had highest total antioxidant capacity, antioxidant activity in linoleic acid and 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity followed by UHT tea whitener and dairy drink. In freshly collected samples of UHT-treated milk, concentrations vitamin A and E were 0.46 μg/100 g and 0.63 mg/100 g, respectively. UHT-treated tea whitener had the lowest concentrations of vitamin A and E. With the progression of storage period, amount of vitamin A and E decreased. In freshly collected samples, amount of short, medium and unsaturated fatty acids in UHT-treated milk were 10.54, 59.71 and 27.44%, respectively. After 45 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 7%, 7.1 and 5.8%, respectively. After 90 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 8.53, 13.51 and 11.88%, accordingly. After 45 days of storage of UHT-treated tea whitener, the loss of medium and unsaturated fatty acid was 1.6 and 0.99%, respectively. After 90 days of storage, the loss of medium and unsaturated fatty acids were 8.2 and 6.6%, respectively. The induction period of fresh UHT-treated tea whitener, milk and dairy drink was 15.67, .74 and 7.27 h. Strong correlations were recorded between induction period and peroxide value of UHT-treated products. Conclusion This investigation disclosed that UHT-treated tea whitener had 6% fat content with no short-chain fatty acids. Antioxidant capacity of UHT-treated milk was higher than dairy drink and tea whitener. Due to the presence of partially hydrogenated fat, oxidative stability of UHT-treated tea whitener was better than UHT-treated milk and dairy drink. Vitamin A and E was not found in UHT-treated tea whitener. For the anticipation of oxidative stability of UHT-treated milk, dairy drink and tea whitener, induction period/ Rancimat method can be used.https://doi.org/10.1186/s12944-019-1161-xTea whitenerUHT-treated milkDairy drinkAntioxidant capacityFatty acid profileInduction period |