Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Poznan, Poland.
Department of Bromatology, Poznan University of Medical Sciences, Poznań, Poland.
PLoS One. 2020 Aug 28;15(8):e0237391. doi: 10.1371/journal.pone.0237391. eCollection 2020.
Microwave heating of foods may alter their content. Yet, parents commonly heat infant formula in the microwave oven. The study aimed at understanding whether microwave heating of formula changes its fatty acid (FA) composition. Portions of infant formula were prepared and divided in three parts: control (sampled twice: at the start and after 30 minutes), microwave (sampled twice: after reaching 37°C and 50°C), and water bath (sampled twice: after reaching 37°C and 50°C). In thus obtained samples, a total profile of 25 FA was assessed using gas chromatography-mass spectrometry. Overall, fourteen portions were prepared, which were sampled 84 times yielding 2075 individual total FA level measurements. Few differences were identified between the microwave, control, and water bath groups. Microwave warming to 37°C was associated with increases of C12 (median increased by +0.40%, p = 0.0063), C14 (+0.05%, p = 0.0091), and C4 content (+6.90%, p = 0.0131). Microwaving up to 50°C slightly decreased C16:1trans (-5.00%, p = 0.0463) and C18:2trans1 (-5.13%, p = 0.0231). A paired comparison of pooled control and microwaved samples revealed increases in C12 (+0.18%, p = 0.0490) as well as a loss of C18:2trans1 (also -5.13%, p = 0.0073) and C18:2trans3 (-5.56%, p = 0.0042) after microwave treatment. C18:2trans1 (-2.63%, p = 0.0132) and C18:3trans1 (-2.26%, p = 0.0434) were lower in microwaved samples compared with the water bath. A slightly lower C18:2 content was found in the water bath samples than in the control groups (-0.11%, p = 0.0430). None of these differences would remain significant after a correction for multiple comparisons. Microwave heating of infant formula to 37°C or 50°C might marginally alter its total FA profile. Further studies are required to determine whether it alters the rate of free radical formation.
微波加热食物可能会改变其成分。然而，父母通常会在微波炉中加热婴儿配方奶粉。本研究旨在了解微波加热配方奶是否会改变其脂肪酸 (FA) 组成。制备婴儿配方奶粉的部分，并分为三部分：对照（采样两次：开始时和 30 分钟后）、微波（采样两次：达到 37°C 和 50°C 后）和水浴（采样两次：达到 37°C 和 50°C 后）。使用气相色谱-质谱法评估由此获得的样品中的 FA 总谱。总共制备了 14 份，总共采集了 84 次，得到了 2075 个单独的 FA 总水平测量值。在微波组、对照组和水浴组之间发现了一些差异。微波加热至 37°C 与 C12（中位数增加 0.40%，p = 0.0063）、C14（+0.05%，p = 0.0091）和 C4 含量增加有关（增加 6.90%，p = 0.0131）。微波加热至 50°C 会略微降低 C16:1trans（-5.00%，p = 0.0463）和 C18:2trans1（-5.13%，p = 0.0231）。对 pooled 对照组和微波处理样品进行的配对比较显示 C12 增加（+0.18%，p = 0.0490），C18:2trans1 损失（也为-5.13%，p = 0.0073）和 C18:2trans3（-5.56%，p = 0.0042））微波处理后。与水浴组相比，微波处理样品中的 C18:2trans1（-2.63%，p = 0.0132）和 C18:3trans1（-2.26%，p = 0.0434）较低。水浴样品中的 C18:2 含量略低于对照组（-0.11%，p = 0.0430）。经过多次比较校正后，这些差异均无统计学意义。将婴儿配方奶粉加热至 37°C 或 50°C 可能会略微改变其总 FA 谱。需要进一步研究以确定它是否会改变自由基形成的速度。
