Caffeic and Gallic Acids Protect Commercial Infant Milk Formula from Oxidative Damage
Journal Title: Advances in Dairy Research - Year 2019, Vol 7, Issue 2
Abstract
Objective: To determine whether the addition of polyphenols (gallic and caffeic acids) to infants milk substitutes, prevents oxidation of unsaturated fatty acids, under conditions of oxidative stress. Materials and methods: In order to induce controlled oxidative stress we used ultraviolet radiation UV-C 254 nm with energy doses in the range of 0-14 J/ml. We followed lipid peroxidation by the thiobarbituric acid reactive substances (TBARS) assay in order to measure the amount of secondary oxidation products, malondialdehyde (MDA). Polyphenols were added to the type specified the range of 0-3 mM concentrations. To measure the change polyphenols amount, the method of Folin-Ciocalteu assay was used. Results: We have proved that UV-C radiation is able to oxidize PUFA. We found a direct relationship between radiation dose and the amount of oxidation products formed as a result of exposure to radiation. We showed that the polyphenols, gallic acid and acid coffee, are able to decrease oxidation by the observed decline in oxidation products of MDA. High concentrations of polyphenols can prevent oxidative damage radiation exposure: coffee acids are effective in about 20% more than gallic acid. Conclusion: We recommend adding acid coffee to newborns milk powder in order to protect PUFA fatty acids, as well as to allow additional nutritional benefit to the newborn.
Authors and Affiliations
Oshra Saphier, Tamar Barak, Batel Hamou, Tali Silberstein
Keywords
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