The total antioxidant capacity of infant feeds at various handling temperatures - a comparative study

Abstract

Arun M. Xavier, Kavita Rai, Amitha M. Hegde

Among the several mechanisms that the infant body possesses to counteract damage by free radicals and other reactive oxygen species (ROS), a diet rich in antioxidants enhances this defense capacity to ward off diseases. This research aimed to compare the total antioxidant capacity (TAC) of various available infant feeds that were subjected to varying temperatures and storage durations. Ten samples each of cow’s fresh milk, pasteurized milk and four infant formulas were collected. Cow’s milk and pasteurized milk were assessed at room temperature immediately, 48 h post refrigeration (4°C) and after heating with low and high flame followed by 2-h flasking. Infant formulas were assessed for their TAC at room temperature, following refrigeration and freezing for 48 h at 4°C and –8°C respectively by phospho-molybdenum method. The results showed pasteurized cow’s milk to have significantly lesser antioxidants than fresh cow’s milk. The 2-h flasking of heated milk samples produced a less significant increase in TAC levels. A high statistical difference was observed in the TAC comparing freshly prepared infant formulas to those when refrigerated and frozen. We concluded that fresh cow’s milk possessed the highest TAC followed by pasteurized milk and infant formulas at all storage temperature and durations.