Comparison of the Stability of Fatty Acid Composition in Freeze-Dried, Pasteurized, and Raw Human Milk During Long-Term Storage

Silva, Cristiane R.; Alves, Eloize S.; Santos, Patricia D. S.; Muxfeldt, Luana C.; Machado, Deborah H.F.; Zangirolami, Marcela; Visentainer, Jeane E. L.; Santos, Oscar O.; Visentainer, Jesui V.

doi:10.21577/0103-5053.20260007

person Cristiane R. Silva

conceptualization · methodology · investigation · formal analysis · data curation. writing original draft

schoolPrograma de Pós-Graduação em Ciência dos Alimentos, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

person Eloize S. Alves

data curation · writing original draft · review · editing

schoolPrograma de Pós-Graduação em Ciência dos Alimentos, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

person Patricia D. S. Santos

visualization · writing review · editing

schoolPrograma de Pós-Graduação em Química, Departamento de Química, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

person Luana C. Muxfeldt

writing review · editing

schoolPrograma de Pós-Graduação em Ciência dos Alimentos, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

person Deborah H.F. Machado

formal analysis

schoolPrograma de Pós-Graduação em Biociências e Fisiopatologia, Departamento de Ciências Básicas da Saúde, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

person Marcela Zangirolami

data curation · writing original draft

schoolPrograma de Pós-Graduação em Química, Departamento de Química, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

person Jeane E. L. Visentainer

visualization · supervision · resources

schoolPrograma de Pós-Graduação em Biociências e Fisiopatologia, Departamento de Ciências Básicas da Saúde, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

person Oscar O. Santos *

visualization · supervision · resources

schoolPrograma de Pós-Graduação em Ciência dos Alimentos, Universidade Estadual de Maringá, 87020-900 Maringá-PR, BrazilschoolPrograma de Pós-Graduação em Química, Departamento de Química, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

0000-0002-9631-8480

person Jesui V. Visentainer *

supervision · funding acquisition · resources · writing review · editing

schoolPrograma de Pós-Graduação em Ciência dos Alimentos, Universidade Estadual de Maringá, 87020-900 Maringá-PR, BrazilschoolPrograma de Pós-Graduação em Química, Departamento de Química, Universidade Estadual de Maringá, 87020-900 Maringá-PR, Brazil

0000-0003-3412-897X

person*e-mail:
oosjunior@uem.br jesuivv@gmail.com

Editor handled this article: César Ricardo Teixeira Tarley (Associate)

ID possible	Chemical name	RAW-D0	RAW-D30	RAW-D60	RAW-D90	PAST-D0	PAST-D30	PAST-D60	PAST-D90	FD-D0	FD25-D30	FD25-D60	FD25-D90	FD5-D30	FD5-D60	FD5-D90
∑SFA:	saturated fatty acids	50.46 ± 0.25^bc	53.88 ± 0.42^abc	54.56 ± 0.98^ab	55.93 ± 1.69^a	49.61 ± 0.89^c	52.64 ± 0.13^abc	52.84 ± 1.57^abc	52.86 ± 1.81^abc	49.71 ± 0.66^c	49.94 ± 0.89^c	53.18 ± 0.62^abc	56.80 ± 1.32^a	50.00 ± 0.30^c	52.74 ± 0.94^abc	50.18 ± 5.54^bc
4:0	butyric acid	0.26 ± 0.03^a	0.09 ± 0.01^def	0.10 ± 0.01^def	0.15 ± 0.03^cd	0.26 ± 0.04 ^a	0.08 ± 0.01^def	0.11 ± 0.01^cdef	0.14 ± 0.04^cde	0.26 ± 0.05 ^a	0.09 ± 0.01^def	0.06 ± 0.01^f	0.04 ± 0.01^f	0.05 ± 0.01 ^f	0.07 ± 0.01^ef	0.18 ± 0.01^bc
6:0	caproic acid	0.53 ± 0.06^a	0.34 ± 0.03^bc	0.30 ± 0.01^cd	0.31 ± 0.04^cd	0.55 ± 0.13 ^a	0.27 ± 0.01^cd	0.34 ± 0.04^bc	0.22 ± 0.12^cd	0.52 ± 0.08 ^ab	0.34 ± 0.05^bc	0.19 ± 0.01^cd	0.12 ± 0.01^d	0.18 ± 0.01^cd	0.22 ± 0.01^cd	0.16 ± 0.01^ed
8:0	caprylic acid	0.14 ± 0.03^b	0.22 ± 0.05^ab	0.23 ± 0.04^ab	0.27 ± 0.07^ab	0.21 ± 0.05 ^ab	0.22 ± 0.03^ab	0.31 ± 0.03^a	0.31 ± 0.06^a	0.14 ± 0.04^b	0.22 ± 0.07^ab	0.22 ± 0.02^ab	0.17 ± 0.01^ab	0.17 ± 0.07 ^ab	0.21 ± 0.01^ab	0.18 ± 0.04^ab
10:0	capric acid	1.58 ± 0.22^ab	1.89 ± 0.16^ab	1.60 ± 0.08^ab	1.48 ± 0.89^ab	1.30 ± 0.24^ab	1.48 ± 0.20^ab	1.75 ± 0.29^ab	1.68 ± 1.06^ab	1.25 ± 0.13^ab	1.06 ± 0.35^b	2.47 ± 0.10^a	2.10 ± 0.42^ab	1.33 ± 0.09^ab	2.34 ± 0.07^a	1.48 ± 0.03^ab
12:0	lauric acid	7.03 ± 0.45^de	9.89 ± 0.41^abc	9.09 ± 0.31^abcde	10.29 ± 0.52^ab	7.49 ± 0.36^cde	8.99 ± 0.19a^bcde	9.62 ± 0.83^abcd	8.91 ± 2.99^abcde	7.56 ± 0.53^bcde	6.49 ± 0.29^e	11.33 ± 0.30^a	10.54 ± 1.08^abc	7.99 ± 0.13^bcde	10.78 ± 0.13^a	6.42 ± 0.65^e
14:0	myristic acid	7.98 ± 0.13^d	10.19 ± 0.35^a	10.41 ± 0.25^a	10.28 ± 0.17^a	8.16 ± 0.44 ^bcd	9.90 ± 0.06^ab	10.13 ± 0.38^a	9.66 ± 0.86^abcd	8.13 ± 0.83 ^bc	8.89 ± 0.47^abcd	10.22 ± 0.27^a	10.54 ± 0.40^a	8.87 ± 0.14^abcd	10.24 ± 0.07^a	10.06 ± 2.19^abc
16:0	palmitic acid	25.83 ± 0.43^a	25.48 ± 0.08^a	25.96 ± 1.63^a	26.32 ± 1.50^a	25.09 ± 0.49^a	25.77 ± 0.54^a	24.76 ± 0.59^a	26.01 ± 2.23^a	24.68 ± 0.49^a	25.43 ± 0.27^a	23.44 ± 0.52^a	26.27 ± 0.36^a	25.00 ± 0.19^a	23.76 ± 1.01^a	25.48 ± 1.85^a
18:0	stearic acid	6.53 ± 0.09^ab	5.41 ± 0.15^bc	6.43 ± 0.11^ab	6.39 ± 1.18^ab	6.01 ± 0.36^abc	5.51 ± 0.13^bc	5.51 ± 0.50^bc	5.55 ± 1.02^bc	6.61 ± 0.33^ab	7.04 ± 0.25^a	4.81 ± 0.02^c	6.61 ± 0.17^ab	5.91 ± 0.06^abc	4.71 ± 0.09^c	5.65 ± 0.76^abc
20:0	arachidic acid	0.17 ± 0.02^a	0.11 ± 0.02^bcde	0.10 ± 0.02^cdef	0.11 ± 0.05^bcde	0.13 ± 0.02^abcd	0.09 ± 0.03^cdef	0.06 ± 0.01^ef	0.05 ± 0.01^f	0.16 ± 0.01^ab	0.07 ± 0.01^def	0.09 ± 0.01^cdef	0.10 ± 0.02^cdef	0.13 ± 0.02^abc	0.08 ± 0.01^cdef	0.13 ± 0.01^abcd
21:0	heneicosanoic acid	0.32 ± 0.08^a	0.22 ± 0.02^bcd	0.28 ± 0.01^abcd	0.27 ± 0.01^abcd	0.31 ± 0.04^ab	0.21 ± 0.01^cd	0.22 ± 0.02^bcd	0.29 ± 0.02^abc	0.34 ± 0.04^a	0.20 ± 0.01^d	0.30 ± 0.01^abc	0.26 ± 0.02^abcd	0.29 ± 0.01^abcd	0.28 ± 0.01^abcd	0.36 ± 0.06^a
22:0	behenic acid	0.04 ± 0.02^abc	0.02 ± 0.01^c	0.02 ± 0.01^c	0.02 ± 0.01^c	0.04 ± 0.01^abc	0.09 ± 0.03^a	0.02 ± 0.01^c	0.02 ± 0.01^c	0.04 ± 0.01^abc	0.09 ± 0.03^a	0.02 ± 0.01^c	0.02 ± 0.01^c	0.07 ± 0.04^ab	0.02 ± 0.01^c	0.02 ± 0.01^c
24:0	lignoceric acid	0.06 ± 0.03^a	0.02 ± 0.01^b	0.03 ± 0.01^ab	0.03 ± 0.01^ab	0.06 ± 0.01^a	0.02 ± 0.01^b	0.02 ± 0.01^b	0.03 ± 0.01^ab	0.03 ± 0.01^ab	0.02 ± 0.01^b	0.03 ± 0.01^ab	0.03 ± 0.01^ab	0.03 ± 0.01^ab	0.03 ± 0.01^ab	0.04 ± 0.01^ab
∑MUFA:	monounsaturated fatty acids	31.11 ± 0.14^abc	29.98 ± 0.36^abc	28.61 ± 0.61^bc	28.17 ± 0.69^c	31.75 ± 0.36^ab	30.01 ± 0.34^abc	29.76 ± 1.01^abc	29.55 ± 1.27^abc	31.59 ± 0.36^abc	32.55 ± 0.44^a	28.68 ± 0.85^bc	28.42 ± 0.79^bc	31.51 ± 0.20^abc	29.26 ± 1.12^abc	31.88 ± 4.78^abc
14:1n-9	myristoleic acid	0.09 ± 0.03^cdef	0.15 ± 0.01^ab	0.11 ± 0.01^abcd	0.11 ± 0.04^abcde	0.11 ± 0.01^abcde	0.15 ± 0.01^ab	0.11 ± 0.01^abcde	0.06 ± 0.01^def	0.05 ± 0.01^ef	0.05 ± 0.02^f	0.12 ± 0.01^abc	0.12 ± 0.01^abc	0.15 ± 0.01^a	0.10 ± 0.02^bcdef	0.12 ± 0.04^abc
16:1n-7	hexadecanoic acid	0.24 ± 0.07^b	0.33 ± 0.02^ab	0.57 ± 0.29^a	0.21 ± 0.06^b	0.25 ± 0.04^b	0.32 ± 0.01^ab	0.27 ± 0.01^b	0.25 ± 0.02^b	0.25 ± 0.04^b	0.35 ± 0.01^ab	0.26 ± 0.01^b	0.37 ± 0.01^ab	0.34 ± 0.01^ab	0.27 ± 0.01^b	0.38 ± 0.11^ab
16:1n-9	palmitoleic acid	1.96 ± 0.03^ab	1.78 ± 0.04^ab	0.47 ± 0.14^c	1.74 ± 0.14^b	2.05 ± 0.04^ab	1.88 ± 0.02^ab	1.77 ± 0.26^b	1.72 ± 0.17^b	1.96 ± 0.05^ab	1.91 ± 0.05^ab	2.04 ± 0.05^ab	1.87 ± 0.01^ab	1.94 ± 0.04^ab	2.02 ± 0.04^ab	2.22 ± 0.15^a
18:1n-9	oleic acid	27.78 ± 0.27^ab	26.60 ± 0.29^ab	26.50 ± 0.59^ab	25.02 ± 0.41^b	28.13 ± 0.50^ab	26.57 ± 0.26^ab	26.51 ± 1.39^ab	26.13 ± 1.22^ab	28.24 ± 0.33^ab	29.09 ± 0.62^a	25.62 ± 0.58^b	24.98 ± 0.77^b	28.21 ± 0.19^ab	26.07 ± 1.20^ab	27.89 ± 4.36^ab
18:1n-7	elaidic acid	0.68 ± 0.08^abc	0.72 ± 0.04^abc	0.62 ± 0.08 ^abc	0.70 ± 0.15 ^abc	0.88 ± 0.12^ab	0.76 ± 0.14^abc	0.79 ± 0.13^abc	1.08 ± 0.34^a	0.67 ± 0.2^abc	0.85 ± 0.18^ab	0.27 ± 0.07^c	0.69 ± 0.01^abc	0.47 ± 0.03^bc	0.46 ± 0.07^bc	0.77 ± 0.11^abc
20:1n-9	eicosenoic acid	0.27 ± 0.01^a	0.27 ± 0.01^a	0.21 ± 0.01^a	0.24 ± 0.08 ^a	0.22 ± 0.02^a	0.23 ± 0.04^a	0.18 ± 0.04^a	0.17 ± 0.09^a	0.27 ± 0.02^a	0.17 ± 0.02^a	0.21 ± 0.01^a	0.26 ± 0.01^a	0.26 ± 0.03^a	0.19 ± 0.01^a	0.29 ± 0.04^a
22:1n-9	erucic acid	0.03 ± 0.01^fg	0.06 ± 0.01^abcd	0.06 ± 0.01^abcd	0.06 ± 0.01^ab	0.02 ± 0.01^g	0.04 ± 0.01^efg	0.06 ± 0.01^abcd	0.04 ± 0.01^def	0.05 ± 0.01^cde	0.05 ± 0.01^bcde	0.07 ± 0.01^ab	0.05 ± 0.01^abcde	0.05 ± 0.01^bcde	0.07 ± 0.01^abc	0.08 ± 0.02^a
24:1n-9	nervonic acid	0.07 ± 0.02^c	0.08 ± 0.01^abc	0.08 ± 0.01^abc	0.10 ± 0.01^abc	0.11 ± 0.03^ab	0.07 ± 0.01^ab	0.07 ± 0.01^ab	0.11 ± 0.01^ab	0.10 ± 0.02^abc	0.08 ± 0.02^abc	0.09 ± 0.01^abc	0.09 ± 0.01^abc	0.08 ± 0.01^abc	0.08 ± 0.01^abc	0.12 ± 0.01^a
∑PUFA	polyunsaturated fatty acids	18.43 ± 0.11^a	16.14 ± 0.14^cde	16.83 ± 0.37^bcd	15.90 ± 1.09^de	18.64 ± 0.52^a	17.35 ± 0.35^abcd	17.40 ± 0.57^abc	17.59 ± 0.53^abc	18.69 ± 0.33^a	17.51 ± 0.52^abc	18.14 ± 0.26^ab	14.78 ± 0.53^e	18.52 ± 0.12^a	18.00 ± 0.17^ab	17.94 ± 0.77^abc
18:2n-6	linoleic acid	16.26 ± 0.18^a	14.56 ± 0.06^bcd	15.22 ± 0.31^abc	14.46 ± 1.10^cd	16.51 ± 0.26^a	15.58 ± 0.32^abc	15.87 ± 0.45^ab	16.16 ± 0.59^a	16.47 ± 0.25^a	15.71 ± 0.43^abc	16.22 ± 0.24^a	13.44 ± 0.28^d	16.39 ± 0.05^a	16.19 ± 0.16^a	16.12 ± 0.99^a
18:2n-6 c9T11	linoleic acid conjugated c9.T11	0.03 ± 0.02^c	0.06 ± 0.01^abc	0.06 ± 0.01^abc	0.06 ± 0.02^abc	0.03 ± 0.02^c	0.07 ± 0.01^a	0.05 ± 0.02^abc	0.06 ± 0.02^abc	0.03 ± 0.01^bc	0.07 ± 0.01^a	0.08 ± 0.01^a	0.06 ± 0.01^abc	0.07 ± 0.01^a	0.07 ± 0.01^a	0.06 ± 0.03^abc
18:2n-6 T10c12	linoleic acid conjugated T10.c12	0.03 ± 0.01^ab	0.02 ± 0.01^b	0.02 ± 0.01^b	0.03 ± 0.01^ab	0.02 ± 0.01^b	0.03 ± 0.01^ab	0.03 ± 0.01^ab	0.03 ± 0.01^ab	0.05 ± 0.01^a	0.03 ± 0.01^ab	0.02 ± 0.01^b	0.02 ± 0.01^b	0.04 ± 0.02^ab	0.03 ± 0.01^ab	0.04 ± 0.01^ab
18:3n-3	α-linolenic acid	0.88 ± 0.01^ab	0.66 ± 0.05^bcde	0.70 ± 0.05^abcde	0.68 ± 0.06^abcde	0.82 ± 0.11^abcd	0.73 ± 0.02^abcde	0.62 ± 0.09^bcd	0.53 ± 0.11^e	0.89 ± 0.01^a	0.81 ± 0.04^abc	0.88 ± 0.02^ab	0.59 ± 0.19^de	0.88 ± 0.02^ab	0.84 ± 0.02^ab	0.88 ± 0.22^abc
18:3n-6	γ-linolenic acid	0.14 ± 0.02^a	0.09 ± 0.02^abcd	0.07 ± 0.01^bcd	0.04 ± 0.02^bc	0.11 ± 0.02^ab	0.08 ± 0.02^abdc	0.09 ± 0.02^abcd	0.08 ± 0.02^abcd	0.14 ± 0.03^a	0.06 ± 0.01^bcd	0.09 ± 0.02^abcd	0.03 ± 0.01^d	0.12 ± 0.03^ab	0.07 ± 0.01^bcd	0.11 ± 0.03^abc
20:2n-6	eicosadienoic acid	0.08 ± 0.01^a	0.05 ± 0.01^bc	0.04 ± 0.01^bc	0.03 ± 0.01^c	0.09 ± 0.02^a	0.05 ± 0.01^bc	0.06 ± 0.01^bc	0.04 ± 0.01^c	0.09 ± 0.02^a	0.05 ± 0.01^bc	0.05 ± 0.01^bc	0.05 ± 0.01^bc	0.04 ± 0.02^c	0.05 ± 0.01^bc	0.07 ± 0.01^ab
20:3n-6	dihomo-γ-linolenic acid	0.33 ± 0.01^ab	0.24 ± 0.01^cdef	0.22 ± 0.01^defg	0.19 ± 0.03^ef	0.30 ± 0.05^abc	0.26 ± 0.01^bcde	0.20 ± 0.02^defg	0.21 ± 0.02^defg	0.37 ± 0.03^a	0.25 ± 0.01^cdef	0.27 ± 0.01^bcd	0.18 ± 0.01^efg	0.32 ± 0.01^ab	0.25 ± 0.01^cdef	0.14 ± 0.05^g
20:3n-3	eicosatrienoic acid	0.47 ± 0.08^a	0.21 ± 0.01^de	0.25 ± 0.01^cde	0.15 ± 0.05^e	0.48 ± 0.09^a	0.29 ± 0.01^cd	0.27 ± 0.02^cde	0.17 ± 0.03^de	0.43 ± 0.07^ab	0.30 ± 0.03^bcd	0.28 ± 0.01^cde	0.17 ± 0.02^de	0.35 ± 0.01^abc	0.26 ± 0.01^cde	0.23 ± 0.03^cde
20:4n-6	arachidonic acid (ARA)	0.09 ± 0.01^abcd	0.08 ± 0.01^abcd	0.09 ± 0.02^abcd	0.09 ± 0.02^abcd	0.08 ± 0.02^cd	0.08 ± 0.01^cd	0.07 ± 0.01^d	0.09 ± 0.02^abcd	0.11 ± 0.01^a	0.06 ± 0.01^d	0.09 ± 0.02^abcd	0.08 ± 0.01^abc	0.10 ± 0.01^abc	0.08 ± 0.01^abc	0.11 ± 0.03^ab
20:5n-3	eicosapentaenoic acid (EPA)	0.06 ± 0.01^abcd	0.08 ± 0.01^abc	0.05 ± 0.01^cd	0.05 ± 0.02^d	0.06 ± 0.01^bcd	0.09 ± 0.02^ab	0.05 ± 0.02^cd	0.06 ± 0.01^abcd	0.05 ± 0.01^cd	0.09 ± 0.01^a	0.04 ± 0.01^d	0.04 ± 0.01^d	0.07 ± 0.01^abcd	0.05 ± 0.01^cd	0.05 ± 0.01^cd
22:6n-3	docosahexanoic acid (DHA)	0.06 ± 0.01^f	0.11 ± 0.01^bcde	0.12 ± 0.01^abcd	0.13 ± 0.01^abc	0.14 ± 0.04^ab	0.10 ± 0.01^cdef	0.11 ± 0.01^bcde	0.16 ± 0.01^a	0.07 ± 0.01^ef	0.08 ± 0.02^def	0.14 ± 0.01^abc	0.12 ± 0.01^abcd	0.12 ± 0.01^abcd	0.12 ± 0.01^abcd	0.12 ± 0.03^abcd

Index	Sample
Index	RAW-D0	RAW-D30	RAW-D60	RAW-D90	PAST-D0	PAST-D30	PAST-D60	PAST-D90	FD-D0	FD25-D30	FD25-D60	FD25-D90	FD5-D30	FD5-D60	FD5-D90
Σ PUFA/SFA	0.59 ± 0.01^abc	0.54 ± 0.01^cd	0.59 ± 0.01^abc	0.56 ± 0.03^bcd	0.59 ± 0.01^abc	0.58 ± 0.02^abcd	0.58 ± 0.01^abcd	0.60 ± 0.01^abc	0.59 ± 0.01^abc	0.54 ± 0.01^cd	0.63 ± 0.03^a	0.52 ± 0.01^d	0.59 ± 0.01^abc	0.62 ± 0.03^ab	0.57 ± 0.06^bcd
Σ n-6/n-3	11.47 ± 0.73^c	14.46 ± 0.69^abc	14.17 ± 0.76^abc	14.91 ± 2.35^abc	11.58 ± 1.43^c	13.43 ± 0.21^bc	15.63 ± 1.37^ab	17.89 ± 1.82^a	12.00 ± 0.58^bc	12.71 ± 0.49^bc	12.62 ± 0.09^bc	15.47 ± 3.18^abc	12.04 ± 0.17^bc	13.24 ± 0.28^bc	13.15 ± 3.09^bc
LA/ALA	18.38 ± 0.23^b	22.30 ± 1.62^ab	21.91 ± 1.29^ab	21.54 ± 3.33^b	20.44 ± 2.36^b	21.50 ± 0.78^b	25.69 ± 2.93^ab	31.38 ± 8.19^a	18.44 ± 0.12^b	19.52 ± 0.55^b	18.50 ± 0.15^b	23.97 ± 7.30^ab	18.64 ± 0.47^b	19.31 ± 0.57^b	19.02 ± 5.90^b
ARA/ DHA	1.56 ± 0.34^a	0.79 ± 0.13^b	0.72 ± 0.02^b	0.67 ± 0.10^b	0.53 ± 0.06^b	0.81 ± 0.01^b	0.62 ± 0.01^b	0.57 ± 0.03^b	1.73 ± 0.29^a	0.73 ± 0.10^b	0.63 ± 0.01^b	0.63 ± 0.01^b	0.82 ± 0.02^b	0.64 ± 0.01^b	0.99 ± 0.50^b

Comparison of the Stability of Fatty Acid Composition in Freeze-Dried, Pasteurized, and Raw Human Milk During Long-Term Storage

Abstract