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Table 2. Acid value, total FFAs, and medium-chain FFAs in fresh and frozen breastmilk (N = 10)

From: Variations in the rancid-flavor compounds of human breastmilk under general frozen-storage conditions

Composition

Fresh (1)

7-day Frozen (2)

30-day Frozen (3)

χ2a

p value

Post hocb

Mean ± SD

Mean ± SD

Mean ± SD

AV (mg KOH/g fat)

1.43 ± 0.81

2.52 ± 0.44

5.26 ± 1.99

20.0

<.001

(2) > (1)**

(3) > (1)**

(3) > (2)**

FFAs (mg/g fat)

6.74 ± 3.64

12.03 ± 1.90

24.41 ± 9.25

20.0

< 0.001

(2) > (1)**

(3) > (1)**

(3) > (2)**

Medium-chain

 Caproic acid (C10:0)

0.05 ± 0.04

0.23 ± 0.49

0.23 ± 0.15

10.4

0.006

(3) > (1)**

 Lauric acid (C12:0)

0.43 ± 0.24

0.89 ± 0.33

1.52 ± 0.65

16.2

< 0.001

(2) > (1)**

(3) > (1)**

(3) > (2)*

  1. AV Acid values, FFAs Free fatty acids
  2. aResult of Friedman test; b Result of Wilcoxon signed rank test
  3. *p < 0.05, **p < 0.01