Changes in the lipid composition of powdered infant formulas during long-term storage

Luis M. Rodríguez-Alcalá, María C. García-Martínez, Fátima Cachón, Susana Marmesat, Leocadio Alonso, Gloria Márquez-Ruiz, Javier Fontecha*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)

Abstract

Changes in the lipid composition of two standard infant formulas induced by 4 years of storage were determined. Lipids were thoroughly analyzed using different gas-liquid and liquid-liquid chromatographic techniques. Oleic acid and linoleic acid, which accounted for almost the total monounsaturated and polyunsaturated fatty acids, respectively, showed slight but significant decreases (P < 0.05) during the 4 years of storage (from 41.52 to 39.83% for oleic acid and from 17.35 to 15.99% for linoleic acid). Total trans fatty acid isomers showed low initial level (0.22% of total fatty acids), and such level remained unchanged during the storage period. Nonvolatile oxidation compounds including oxidized, dimeric, and polymeric triglycerides did not significantly increase during the storage period, although a significant loss of tocopherols was found in the surface oil fraction (10-15%). In general, the results obtained indicate that, although small losses of oleic and linolenic acid as well as tocopherols were found, the 4 year storage period did not lead to relevant changes in the lipid fraction of infant formulas.

Original languageEnglish
Pages (from-to)6533-6538
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume55
Issue number16
DOIs
Publication statusPublished - 8 Aug 2007
Externally publishedYes

Keywords

  • Infant formula
  • Oxidation compounds
  • PUFA
  • Storage
  • Trans fatty acids

Fingerprint

Dive into the research topics of 'Changes in the lipid composition of powdered infant formulas during long-term storage'. Together they form a unique fingerprint.

Cite this