Effect of Thermal Treatments on the Fatty Acids Composition, Antioxidant and Anti-inflammatory Properties of Camel Milk

The present research was conducted to study heat treatment's effect on camel milk’s physicochemical and biological activities. Milk samples were heated at 63°C for 30 minutes, 90°C for 3 minutes, and 100°C for 3 minutes. After heating, the physicochemical: pH, acidity, Fat, Dry matter, proteins, and fatty acids composition as well as the antioxidant and anti-inflammatory activities of all samples were determined. The antioxidant activity of camel milk was evaluated by different assays, including free radical-scavenging activity (DPPH and ABTS) and ferric-reducing power assay (FRAP). Results showed that the heat treatment process increased significantly (p<0.05) the viscosity, total solids, ash, and lactose content. Although, the monounsaturated fatty acids and particularly the oleic acid were significantly decreased after heat treatment. Heat treatment didn’t show any significant effect on antioxidant activities. While a significant increase (p<0.05) was shown after boiling the milk in the anti-inflammatory activity. Therefore, pasteurization could be the greatest heating process to ensure the microbiological safety and the stability of the micronutrients in milk.