Open AccessWhey Isolation from Rejected Human Milk and Its Lipid Content Characterization by GC-FID and ESI-MS
Author(s) -
Eloize Silva Alves,
Matheus Campos Castro,
Bruno Henrique Figueiredo Saqueti,
Luciana Pelissari Manin,
Roberta da Silveira,
Patrícia Magalhães de Souza,
Oscar Oliveira Santos,
Jesuí Vergílio Visentainer
Publication year - 2021
Publication title -
journal of the brazilian chemical society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.337
H-Index - 70
eISSN - 1678-4790
pISSN - 0103-5053
DOI - 10.21577/0103-5053.20210092
Subject(s) - ingredient , food science , chemistry , composition (language) , chemical composition , chromatography , organic chemistry , philosophy , linguistics
The present work intends to obtain and characterize a milk by-product: the human whey (HW), in order to avoid the excessive disposal of human milk (HM). The characterization was performed through analyzes of the chemical composition and fatty acids (FAs) and the triacylglycerol (TAG) lipid profile. The results indicated that the chemical composition altered significantly after the HW obtained, except for the percentage of ash and carbohydrates. About the FA composition, it was observed that strictly essential FA, essential FA and other FAs found in HM remained present in HW. For the nutritional lipids quality, the atherogenicity and the thrombogenicity indices presented desirable values, and the TAGs lipid profile revealed a variation in the analyzed samples. Therefore, it can be concluded that the characterized HW has potential for application in isolated form or to be used as an ingredient in other foods.