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Autoxidation in milk rich in linoleic acid I. An objective method for measuring autoxidation and evaluating antioxidants

Published online by Cambridge University Press:  01 June 2009

G. S. Sidhu ,
M. A. Brown  and
A. R. Johnson
G. S. Sidhu
Affiliation:
Food Research Laboratory, Division of Food Research, C.S.I.R.O., Sydney, N.S.W. 2113, Australia
M. A. Brown
Affiliation:
Food Research Laboratory, Division of Food Research, C.S.I.R.O., Sydney, N.S.W. 2113, Australia
A. R. Johnson
Affiliation:
Food Research Laboratory, Division of Food Research, C.S.I.R.O., Sydney, N.S.W. 2113, Australia
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Summary

Autoxidation was studied in milk obtained from cows fed on formaldehyde-treated casein-safflower oil supplement. The fat of this milk contained high levels of linoleic acid. A rapid disappearance of dissolved oxygen (DO), measured by using an oxygen electrode, from milk samples stored at 0°C in tubes without headspace, coincided with the development of oxidized flavours detected organoleptically. A correlation coefficient of 0·9 with 69 degrees of freedom (P < 0·001) was obtained between the amount of DO disappearing and the taste panel scores for oxidized flavours.

Butylated hydroxyanisole, sesamol, nordihydroguaiaretic acid, ethoxyquin, or butylated hydroxyanisole with propylgallate or tocopherols, when added in emulsified form to the milk at the rate of 10–15 mg/l milk, checked the development of oxidized flavours and the rapid disappearance of DO. Other antioxidants tested were either ineffective or imparted off-flavours to milk.

Samples of mare's milk neither developed oxidized flavours nor showed rapid disappearance of DO over a test period of 8 d.

The oxygen electrode provides a convenient and sensitive method for studying autoxidation and evaluating antioxidants in milk.

Type
Research Article
Information
Journal of Dairy Research , Volume 42 , Issue 1 , February 1975 , pp. 185 - 195
Copyright
Copyright © Proprietors of Journal of Dairy Research 1975

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