microwave abstract #2

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http://www.infotrieve.com/healthworld/std_format.cgi?med93-95+263774+(microwave+\

ovens)+AND+(nutrition)

 

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Chinese Herbal Medicine

 

 

 

 

 

Title

The effect of microwave heating on vitamins B1 and E, and linoleic and linolenic acids, and immunoglobulins in human milk.

Author

Ovesen L; Jakobsen J; Leth T; Reinholdt J

Address

Institute of Food Chemistry and Nutrition, National Food Agency, Copenhagen, Denmark.

Source

Int J Food Sci Nutr, 47(5):427-36 1996 Sep

 

Abstract

Breast milk was treated with (1) conventional heating (in water bath) vs microwave heating; (2) microwave heating at two power levels (30% and 100%); (3) increasing final temperatures; and (4) microwave thawing vs refrigerator thawing and examined for changes in specific immunoglobulins to a pool of E. coli and poliovirus type 1 antigens, vitamins E and B1, and the polyunsaturated fatty acids linoleic and linolenic acid. Immunoglobulin activities were stable until final milk temperatures of around 60-65 degrees C were reached, and total inactivation occurred at 77 degrees C. Heating even to high final temperatures did not change contents of vitamins and polyunsaturated fatty acids. No differences in immunoglobulins and nutrients were demonstrated between microwave heating and conventional heating, and between power levels or thawing methods. The study shows that microwave heating of human milk can be performed without significant losses of examined immunoglobulins and nutrients, provided that final temperatures are below 60 degrees C.

Language

Eng

Unique Identifier

97044557

 

 

 

 

MESH Headings

alpha-Linolenic Acid AN/*RE ; Antibodies, Bacterial AN/RE ; Antibodies, Viral AN/RE ; Antigens, Viral IM ; Escherichia coli IM ; Female ; Heat ; Human ; Immunoglobulins AN/RE ; Microwaves * ; Milk, Human CH/*RE ; Polioviruses IM ; Puerperium ; Thiamine AN/*RE ; Vitamin E AN/*RE

 

 

 

 

Publication Type

JOURNAL ARTICLE

ISSN

0963-7486

Country of Publication

ENGLAND