dc.contributor.author |
Mahmoodani, Fatemeh |
en |
dc.contributor.author |
Perera, Conrad |
en |
dc.contributor.author |
Abernethy, Grant |
en |
dc.contributor.author |
Fedrizzi, Bruno |
en |
dc.contributor.author |
Chen, Hong |
en |
dc.date.accessioned |
2020-02-17T01:26:23Z |
en |
dc.date.issued |
2018-09 |
en |
dc.identifier.issn |
0308-8146 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/50075 |
en |
dc.description.abstract |
Vitamin D3 levels are known to sometimes decline in fortified products, which could be due to its degradation, although the exact mechanism is unknown. In this study, the influence of processing and storage conditions on lipid oxidation and vitamin D3 degradation were studied. Simulated whole milk powders with and without heat treatment were stored for 12 months at two different storage temperatures (20 °C and 40 °C). Stored samples without heat treatment showed higher lipid oxidation products analyzed by PV and TBARS values compared to those with heat treatment. Higher storage temperature also resulted in higher levels of lipid oxidation products. The concentration of vitamin D3 was also analyzed using UHPLC-MS/MS after PTAD derivatization in stored samples. An inverse relationship was observed between lipid oxidation products and vitamin D3 content. Finally, previtamin D3 and vitamin D3 oxidation products were quantified in stored samples using MRM analysis. |
en |
dc.format.medium |
Print-Electronic |
en |
dc.language |
eng |
en |
dc.relation.ispartofseries |
Food chemistry |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.subject |
Milk |
en |
dc.subject |
Animals |
en |
dc.subject |
Cholecalciferol |
en |
dc.subject |
Lipids |
en |
dc.subject |
Powders |
en |
dc.subject |
Oxidation-Reduction |
en |
dc.subject |
Food Handling |
en |
dc.subject |
Hot Temperature |
en |
dc.subject |
Food Storage |
en |
dc.title |
Lipid oxidation and vitamin D3 degradation in simulated whole milk powder as influenced by processing and storage. |
en |
dc.type |
Journal Article |
en |
dc.identifier.doi |
10.1016/j.foodchem.2018.04.043 |
en |
pubs.begin-page |
149 |
en |
pubs.volume |
261 |
en |
dc.rights.holder |
Copyright: The author |
en |
dc.identifier.pmid |
29739575 |
en |
pubs.end-page |
156 |
en |
pubs.publication-status |
Published |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Journal Article |
en |
pubs.elements-id |
738432 |
en |
pubs.org-id |
Science |
en |
pubs.org-id |
Chemistry |
en |
dc.identifier.eissn |
1873-7072 |
en |
pubs.record-created-at-source-date |
2018-05-10 |
en |
pubs.dimensions-id |
29739575 |
en |