Stability of reduced ascorbic acid in mares’ milk.

The research investigates the stability of reduced ascorbic acid (or vitamin C) in mare’s milk over time and reveals that its rate of degradation is slower in mare’s milk compared to cow’s milk.

Research Methodology

• The study was conducted on fifteen samples of mares’ milk.
• The initial potency of reduced ascorbic acid in these samples ranged from 86 mg to 161 mg per liter.
• The samples were stored in the dark at a temperature of 10°C and assayed at daily or longer intervals.

Research Findings

• The average daily loss of reduced ascorbic acid was measured over varying periods ranging from 10 to 33 days.
• The study found that four samples observed for 10 days lost an average of 2.5 mg per liter daily.
• It was further noticed that four samples stored for 20 days lost an average of 1.8 mg per day.
• Two samples kept for 28 days recorded a daily loss of 1.3 mg.
• The three samples observed over a span of 33 days showed a daily loss of 1.1 mg per liter.

Comparison with Cow’s Milk

• The research also makes a comparison with cows’ milk and concludes that the rate of loss of reduced ascorbic acid in mares’ milk is significantly lower.
• This hints at the superior nutritional stability of mares’ milk. However, the specific comparison data on cows’ milk is not given in the abstract.

Conclusion

• The study concludes that mares’ milk exhibits the property of slower degradation of reduced ascorbic acid over time.
• This finding could have implications for the nutritional value and shelf-life of mares’ milk compared to other types of milk, particularly cow’s milk.