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Light-Induced Lipid Oxidation in Sheep Milk: Effects of Dietary Grape Seed and Linseed, Alone or in Combination, on Milk Oxidative Stability

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Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2015, 63, 15, 3980-3986
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    Light-Induced Lipid Oxidation in Sheep Milk: Effects of Dietary Grape Seed and Linseed, Alone or in Combination, on Milk Oxidative Stability
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    † Dipartimento di Agraria, Sezione di Scienze Zootecniche, University of Sassari, Viale Italia 39, 07100 Sassari, Italy
    ‡ Department of Food Science, Faculty of Science and Technology, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark
    *E-mail: [email protected]. Phone: +458715 7998.
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2015, 63, 15, 3980–3986
    Click to copy citationCitation copied!
    https://doi.org/10.1021/acs.jafc.5b01614
    Published April 1, 2015
    Copyright © 2015 American Chemical Society
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    Abstract

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    The present work aimed to investigate the milk oxidative stability when the sheep diet includes a source of polyphenols (grape seed, (GS)) and a source of polyunsaturated fatty acids (linseed, (LIN)), alone or in combination (MIX) compared to a control group (CON). For this purpose light-induced oxidation in milk was studied. After 24 h of light exposure the lipid hydroperoxides increased in milk in the LIN and MIX groups. The calculated ratio between the level of lipid hydroperoxides and unsaturated fatty acids (UFAs) in milk was lower in the GS and MIX than in the LIN group. At the same time the level of the ratio between hexanal/linoleic acid in milk was lower in the GS and MIX than in the CON group. Although the dietary inclusion of grape seed did not reduce the level of lipid oxidation products in sheep milk, it effectively reduced the extent of oxidation of UFA.

    Copyright © 2015 American Chemical Society

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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2015, 63, 15, 3980–3986
    Click to copy citationCitation copied!
    https://doi.org/10.1021/acs.jafc.5b01614
    Published April 1, 2015
    Copyright © 2015 American Chemical Society
    Request reuse permissions

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