Table 4.
Vitamin concentrations in DHM before (raw) and after HTST treatment (processing at 70, 72 and 75 °C for 15, and 25 s) or HoP (62.5 °C, 30 min) (n = 5). 1
| Vitamins | Raw | HTST Treatment | HoP |
|---|---|---|---|
| Water–soluble vitamins | |||
| Thiamine (µg/L) | 22.2 (2.9) | 21.6 (3.1) | 22.2 (1.6) |
| Riboflavin (µg/L) | 33.2 (7.6) | 34.3 (6.0) | 37.5 (11.8) |
| FAD (µg/L) | 369.1 (28.4) | 427.3 (48.3) | 427.1 (56.9) |
| Vitamin B2 (Riboflavin + FAD) (µg/L) | 402.3 (26.9) | 461.1 (41.3) | 464.6 (54.9) |
| Nicotinamide (µg/L) | 501.8 (48.3) | 463.4 (40.7) | 526.4 (34.5) |
| Pyridoxal (µg/L) | 91.0 (7.7) | 82.9 (5.8) | 80.8 (4.8) * |
| Cyanocobalamin (µg/L) | 0.5 (0.1) | 0.5 (0.1) | 0.6 (0.1) |
| Lipid–soluble vitamins | |||
| Vitamin A (mg/L) | 0.4 (0.1) | 0.4 (0.1) | 0.4 (0.1) |
| α-tocopherol (mg/L) | 3.7 (0.2) | 3.4 (0.2) | 3.5 (0.2) |
| γ-tocopherol (mg/L) | 0.5 (0.1) | 0.5 (0.1) | 0.5 (0.1) |
| Vitamin D3 (µg/L) | 85.0 (14.8) | 101.9 (18.1) | 124.7 (28.4) * |
| Vitamin 25(OH)D3 (µg/L) | 26.6 (5.0) | 29.6 (5.2) | 34.9 (4.9) |
1 Vitamins were determined by HPLC and expressed as the mean (SEM) values. Data from all HTST-treated samples for 15 and 25 s at 70, 72 and 75 °C were grouped before being analyzed using repeated measures one-way ANOVA including treatment (raw, HTST treatment, and HoP) as fixed effects (p = 0.046 for pyridoxal and p = 0.036 for vitamin D3). * Asterisks indicate significant differences in pairwise comparisons between raw and HoP DHM (post hoc Dunnett’s tests at the 95% confidence level). DHM, donor human milk; FAD, flavin adenine dinucleotide; HoP, Holder pasteurization; HTST, high-temperature short-time.