Hygienic-sanitary quality and effect of freezing time and temperature on total antioxidant capacity of human milk.

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dc.contributor.authorLopes, Lilian Maria Peixoto
dc.contributor.authorChaves, Jaísa Oliveira
dc.contributor.authorCunha, Luciana Rodrigues da
dc.contributor.authorPassos, Maria Cristina
dc.contributor.authorMenezes, Camila Carvalho
dc.date.accessioned2021-09-14T17:11:20Z
dc.date.available2021-09-14T17:11:20Z
dc.date.issued2021pt_BR
dc.description.abstractKnowledge of the hygienic-sanitary quality of raw human milk helps to establish the best storage conditions for the preservation of its nutritional and functional components. Therefore, this study aimed to evaluate the hygienic-sanitary quality of human milk extracted at the mothers’ homes, and to analyze the effect of freezing time and temperature on the milk’s total antioxidant capacity. Milk of five mothers was evaluated individually for Staphylococcus aureus, total aerobic mesophilic counts, mold and yeasts, total and thermotolerant coliforms. The milk pool was stored at -8 °C, -18 °C and -40 °C for 2, 4, 8 and 15 days and analyzed for the total antioxidant capacity by the 2,2-diphenyl-1-picrylhydrazyl free radical and 2,2-azino 3-ethylbenzothiazoline-6-sulfonic acid scavenging methods. The microbiological analyses of the raw human milk samples indicated counts of all the studied microorganisms above the safe limits. Related to the effect of freezing time and temperature on total antioxidant capacity, it was concluded that, regardless of the freezing temperature, a significant reduction occurred on total antioxidant capacity over time and that the lower the storage temperature, the greater its total antioxidant activity.pt_BR
dc.description.abstractenÉ relevante conhecer a qualidade higiênico-sanitária do leite humano cru e estabelecer as melhores condições de armazenamento para a preservação de seus componentes nutricionais e funcionais. Portanto, o objetivo deste estudo foi avaliar a qualidade higiênico-sanitária do leite humano extraído no domicílio de mães e analisar o efeito do tempo e da temperatura de congelamento na capacidade antioxidante total desse leite. O leite de cinco mães foi avaliado individualmente para Staphylococcus aureus, contagem total de mesófilos aeróbios, bolores e leveduras, coliformes totais e termotolerantes. As amostras foram armazenadas a -8 °C, -18 °C e -40 °C por 2, 4, 8 e 15 dias, e analisadas quanto à capacidade antioxidante total pelo radical livre 2,2-difenil-1-picrilhidrazil e por métodos de eliminação do ácido 2,2-azino 3-etilbenzotiazolino-6-sulfônico. As análises microbiológicas das amostras de leite humano cru indicaram contagens de todos os microrganismos estudados acima dos limites considerados seguros. Em relação ao efeito do tempo de congelamento e da temperatura na capacidade antioxidante total, concluiu-se que, independentemente da temperatura de congelamento, houve redução significativa ao longo do tempo, e quanto menor a temperatura de armazenamento, maior a atividade antioxidante total do leite.pt_BR
dc.identifier.citationLOPES, L. M. P. et al. Hygienic-sanitary quality and effect of freezing time and temperature on total antioxidant capacity of human milk. Brazilian Journal of Food and Technology, v. 23, p. e2019179, 2020. Disponível em: <https://www.scielo.br/j/bjft/a/fpLQh9Kp69WGB9mjGVtZsZH/?lang=en>. Acesso em: 10 jun. 2021.pt_BR
dc.identifier.doihttps://doi.org/10.1590/1981-6723.17919pt_BR
dc.identifier.issn1981-6723
dc.identifier.urihttp://www.repositorio.ufop.br/jspui/handle/123456789/13727
dc.language.isoen_USpt_BR
dc.rightsabertopt_BR
dc.rights.licenseThis is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Fonte: o PDF do artigo.pt_BR
dc.subjectBioactive componentspt_BR
dc.subjectFree radical ABTSpt_BR
dc.subjectRadical livre DPPHpt_BR
dc.subjectComponentes bioativospt_BR
dc.subjectStoragept_BR
dc.titleHygienic-sanitary quality and effect of freezing time and temperature on total antioxidant capacity of human milk.pt_BR
dc.title.alternativeQualidade higiênico-sanitária e efeito do tempo e da temperatura de congelamento na capacidade antioxidante total do leite humano.pt_BR
dc.typeArtigo publicado em periodicopt_BR
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