Abstract
Whey products with a high fat content are recognised to be more prone to oxidation compared to other dairy products, since whey fat is high in unsaturated phospholipids. Thus, strategies for inhibition of oxidation during processing and storage of high-fat whey products need to be developed. The purpose of the present study was to find an antioxidant which effectively inhibits oxidation in whey fat concentrate (WFC) during accelerated storage (60 °C) and to investigate the effect of the antioxidant on primary and secondary oxidation. The development of secondary lipid oxidation products was measured using a number of different antioxidants: Trolox (TRX), propyl gallate (PG), Grindox 1021 (GRX), green tea extract (GTE) and rosemary extract (RE). The development of the secondary lipid oxidation product hexanal was inhibited by all the tested antioxidants, and GTE was found to be the most efficient of the tested antioxidants. The effect of GTE concentrations (0, 50 and 500 μg/g whey solid) on oxidation was investigated further by measuring hydroperoxide and hexanal accumulation during accelerated storage (60 °C). Hydroperoxides were accumulated after a lag phase which was prolonged in the samples supplemented with 500 μg GTE/g whey solid. The accumulation of hexanal was highly reduced in the presence of GTE, and hexanal was accumulated without a lag phase. Thus, the results show that GTE effectively inhibits oxidation in WFC and suggest that GTE acts both as a chain-breaking antioxidant and as a transition metal ion chelator.
Similar content being viewed by others
References
Morr CV, Ha EYW (1993) Whey-protein concentrates and isolates—processing and functional-properties. Crit Rev Food Sci Nutr 33:431–476
Fox PF, McSweeney PLH (1998) Milk proteins. In: Fox PF, McSweeney PLH (eds) Dairy chemistry and biochemistry, 1st edn. Blackie A&P, Cork
Fox PF, McSweeney PLH (1998) Heat-induced changes in milk. In: Fox PF, McSweeney PLH (eds) Dairy chemistry and biochemistry, 1st edn. Blackie A&P, Cork
Dalsgaard TK, Otzen D, Nielsen JH, Larsen LB (2007) Changes in structures of milk proteins upon photo-oxidation. J Agr Food Chem 55:10968–10976
Nicorescu I, Loisel C, Vial C, Riaublanc A, Djelveh G, Cuvelier G, Legrand J (2008) Combined effect of dynamic heat treatment and ionic strength on denaturation and aggregation of whey proteins—Part I. Food Res Int 41:707–713
Patel HA, Singh H, Anema SG, Creamer LK (2006) Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk. J Agr Food Chem 54:3409–3420
Fox PF, McSweeney PLH (1998) Milk lipids. In: Fox PF, McSweeney PLH (eds) Dairy chemistry and biochemistry, 1st edn. Blackie A&P, Cork
Romeu-Nadal M, Chavez-Servin JL, Castellote AI, Rivero M, Lopez-Sabater MC (2007) Oxidation stability of the lipid fraction in milk powder formulas. Food Chem 100:756–763
Dalsgaard TK, Sorensen J, Bakman M, Vognsen L, Nebel C, Albrechtsen R, Nielsen JH (2010) Light-induced protein and lipid oxidation in cheese: dependence on fat content and packaging conditions. Dairy Sci Tech 90:565–577
Clausen MR, Huvaere K, Skibsted LH, Stagsted J (2010) Characterization of peroxides formed by riboflavin and light exposure of milk. Detection of urate hydroperoxide as a novel oxidation product. J Agr Food Chem 58:481–487
Hawkins CL, Morgan PE, Davies MJ (2009) Quantification of protein modification by oxidants. Free Radic Biol Med 46:965–988
Yanishlieva NV, Marinova EM (1992) Inhibited oxidation of lipids I: complex estimation and comparison of the antioxidative properties of some natural and synthetic antioxidants. Fett Wiss Technol 94:374–379
Huang SW, Frankel EN (1997) Antioxidant activity of tea catechins in different lipid systems. J Agr Food Chem 45:3033–3038
Frankel EN (1998) Lipid oxidation. The Oily Press, Dundee
Almajano MP, Delgado ME, Gordon MH (2007) Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions. Food Chem 102:1375–1382
He YH, Shahidi F (1997) Antioxidant activity of green tea and its catechins in a fish meat model system. J Agr Food Chem 45:4262–4266
Huvaere K, Nielsen JH, Bakman M, Hammershøj M, Skibsted LH, Sorensen J, Vognsen L, Dalsgaard TK (2011) Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure. J Agr Food Chem. Accepted for publication
Heinonen M, Rein D, Satue-Gracia MT, Huang SW, German JB, Frankel EN (1998) Effect of protein on the antioxidant activity of phenolic compounds in a lecithin-liposome oxidation system. J Agr Food Chem 46:917–922
Salminen H, Heinonen M, Decker EA (2010) Antioxidant effects of berry phenolics incorporated in oil-in-water emulsions with continuous phase beta-lactoglobulin. J Am Oil Chem Soc 87:419–428
Satue-Gracia MT, Frankel EN, Rangavajhyala N, German JB (2000) Lactoferrin in infant formulas: effect on oxidation. J Agr Food Chem 48:4984–4990
Hu M, McClements DJ, Decker EA (2003) Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. J Agr Food Chem 51:1696–1700
Pokorny J, Yanishlieva N, Gordon MH (2001) Antioxidants in food—practical applications. Woodhead Publishing Limited, Abington
Chen C, Ho C (2010) Antioxidant properties of polyphenols extracted from green and black teas. J Food Lipids 2:35–46
Jimenez AM, Murcia MA, Parras P, Martinez-Tome M (2008) On the importance of adequately choosing the ingredients of yoghurt and enriched milk for their antioxidant activity. Int J Food Sci Tech 43:1464–1473
Tang SZ, Kerry JP, Sheehan D, Buckley DJ (2002) Antioxidative mechanisms of tea catechins in chicken meat systems. Food Chem 76:45–51
Hider RC, Liu ZD, Khodr HH (2001) Metal chelation of polyphenols. Meth Enzymol 335:190–203
Kumamoto M, Sonda T, Nagayama K, Tabata M (2001) Effects of pH and metal ions on antioxidative activities of catechins. Biosci Biotechnol Biochem 65:126–132
Alegria AE, Sanchez-Cruz P, Rivas L (2004) Alkaline-earth cations enhance ortho-quinone-catalyzed ascorbate oxidation. Free Radic Biol Med 37:1631–1639
Welch KD, Davis TZ, Aust SD (2002) Iron autoxidation and free radical generation: effects of buffers, ligands, and chelators. Arch Biochem Biophys 397:360–369
Acknowledgments
The authors thank Arla Foods Amba, the Department of Food Science and the Faculty of Science and Technology (Aarhus University) for financial support.
Conflict of interest
The authors declare that they have no conflict of interest.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Jensen, B.M., Nielsen, J.H., Sørensen, J. et al. Changing oxidation in whey fat concentrate upon addition of green tea extract. Eur Food Res Technol 233, 631–636 (2011). https://doi.org/10.1007/s00217-011-1555-0
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-011-1555-0