Effects of the storage of breast milk at different temperatures on total antioxidant capacity, total oxidant status, and paraoxonase-1 level

Özet

Breast milk is a well-balanced ideal nutritional source with high bioavailabilityfor infants. As being a fresh, biological and dynamic product, changes in thebreast milk during these storage periods have been the subject of ongoingresearch. This study aims to evaluate total antioxidant capacity (TAC), totaloxidant status (TOS), and paraoxonase-1 (PON-1) levels of fresh and freezestored breast milk. Ten cc of breast milk was obtained from the mothers asthe days between 10 and 15 in the morning within a 1-hour period. TAC,TOS, and PON-1 levels were evaluated in the fresh breast milk. Collectedbreast milk samples were divided into two groups for storage at -20°C or-80°C. Stored samples were tested for TAC, TOS, and PON-1 levels after 72hours. The highest TAC level was detected in fresh breast milk (p <0.05).The TOS levels of fresh breast milk showed a statistically significant reductionin rate after storage. The TOS levels at -20°C and -80°C were significantlylower at -80°C (p <0.05). Our study results show that oxidant and antioxidantactivities are at the maximum level in the fresh breast milk. In terms ofantioxidant status the effect of freezing temperatures hasn’t been determined.We conclude that it is more convenient to store the breast milk at -80°C thanto store at -20°C in terms of preserving the storage TOS level.