title: Oxidative stability of buttermilk as influenced by the fatty acid composition of cows' milk manipulated by diet.
abstract: Milk from cows fed a low-fat diet high in cereals designed to stimulate fat synthesis de novo was lower in unsaturated fatty acids (21.3%) than milk from cows fed a diet high in fat, mainly from roasted soy beans (41.3% unsaturated fatty acids). Buttermilk from the more unsaturated milk was less oxidatively stable during storage (at 4 degrees C, followed for 11 d) than buttermilk from the more saturated milk, as monitored both by primary lipid oxidation products (lipid hydroperoxides) and by the secondary lipid oxidation product, hexanal. Fat-soluble antioxidants, beta-carotene and alpha-tocopherol, analysed by HPLC, were not consumed during storage for either of the two types of buttermilk. In contrast, the antioxidative capacity of the serum phase decreased during storage as evaluated in a radical scavenging assay based on the semi-stable water-soluble radical nitrosodisulphonate (Fremy's salt). The time course for the decrease in water-soluble antioxidants was very similar for the two types of buttermilk suggesting that oxidation is initiated in the serum phase independently of fatty acid composition.
authors.affiliation: Food Chemistry, Department of Dairy and Food Science, Royal Veterinary and Agricultural University (KVL), Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
authors.forename: Dorthe
authors.initials: D
authors.lastname: Kristensen
authors.forename: Rikke V
authors.initials: RV
authors.lastname: Hedegaard
authors.forename: Jacob H
authors.initials: JH
authors.lastname: Nielsen
authors.forename: Leif H
authors.initials: LH
authors.lastname: Skibsted
mesh_terms: D000818:Animals; D002417:Cattle; D002851:Chromatography, High Pressure Liquid; D043302:Cultured Milk Products / Q000737:chemistry*; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage; D004355:Drug Stability; D002523:Edible Grain; D005227:Fatty Acids / Q000032:analysis*; D005260:Female; D005519:Food Preservation; D015227:Lipid Peroxidation; D008892:Milk / Q000737:chemistry*; D010084:Oxidation-Reduction; D024502:alpha-Tocopherol / Q000032:analysis; D019207:beta Carotene / Q000032:analysis
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D019207:beta Carotene; D024502:alpha-Tocopherol