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Effect of flaxseed lignans added to milk or fed to cows on oxidative degradation of dairy beverages enriched with polyunsaturated fatty acids

Published online by Cambridge University Press:  10 January 2011

Paula T Matumoto-Pintro ,
Hélène V Petit ,
Hélène J Giroux ,
Cristiano Côrtes ,
Nathalie Gagnon  and
Michel Britten
Paula T Matumoto-Pintro
Affiliation:
Departamento de Agronomia, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná, 87020-900, Brazil
Hélène V Petit
Affiliation:
Dairy and Swine Research and Development Centre, Agriculture and Agri-Food Canada, P. O. Box 90, Stn Lennoxville, Sherbrooke, QC J1M 1Z3, Canada
Hélène J Giroux
Affiliation:
Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada
Cristiano Côrtes
Affiliation:
Dairy and Swine Research and Development Centre, Agriculture and Agri-Food Canada, P. O. Box 90, Stn Lennoxville, Sherbrooke, QC J1M 1Z3, Canada
Nathalie Gagnon
Affiliation:
Dairy and Swine Research and Development Centre, Agriculture and Agri-Food Canada, P. O. Box 90, Stn Lennoxville, Sherbrooke, QC J1M 1Z3, Canada
Michel Britten*
Affiliation:
Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada
*
*For correspondence; e-mail: [email protected]
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Abstract

Nutritional value is a priority in new product development. Using vegetable or marine oils, rich in polyunsaturated fatty acids, in dairy beverage formulations is an option to provide the consumers with healthier products. However, these formulations are prone to oxidation, which is responsible for rapid flavour degradation and the development of potentially toxic reaction products during storage. Flaxseed lignans, secoisolariciresinol diglucoside (SDG), and its mammalian metabolites have antioxidant activity and could be used in beverage formulations to prevent oxidation. Commercially available SDG extract was added to the formulation of dairy beverages enriched with flaxseed oil. As an alternative approach, dairy beverages were produced from milk naturally rich in SDG metabolites obtained through the alteration of cow diet. Resistance to oxidation was determined from the kinetics of hexanal and propanal production during heat and light exposure treatments. Increasing SDG concentration in dairy beverage slightly reduced redox potential but had no effect on oxygen consumption during oxidation treatments. The presence of SDG in dairy beverage significantly improved resistance to heat- and light-induced oxidation. However, purified enterolactone, a mammalian metabolite from SDG, prevented oxidation at much lower concentrations. The use of milk from dairy cow fed flaxseed meal did not improve resistance to oxidation in dairy beverage. Enterolactone concentration in milk was increased by the experimental diet but it remained too low to observe any significant effect on dairy beverage oxidation.

Keywords

secoisolariciresinol diglucosideenterolactoneflaxseed oillipid oxidation
Type
Research Article
Information
Journal of Dairy Research , Volume 78 , Issue 1 , February 2011 , pp. 111 - 117
Copyright
Copyright © Proprietors of Journal of Dairy Research 2010

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