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Ascorbyl Palmitate, γ-Tocopherol, and EDTA Affect Lipid Oxidation in Fish Oil Enriched Salad Dressing Differently

2007; American Chemical Society; Volume: 55; Issue: 6 Linguagem: Inglês

10.1021/jf062675c

1520-5118

Mette B. Let, Charlotte Jacobsen, Anne S. Meyer,

Protein Hydrolysis and Bioactive Peptides

The aim of the study was to investigate the ability of γ-tocopherol, ethylenediaminetetraacetate (EDTA), and ascorbyl palmitate to protect fish oil enriched salad dressing against oxidation during a 6 week storage period at room temperature. The lipid-soluble γ-tocopherol (220 and 880 μg g-1 of fish oil) reduced lipid oxidation during storage by partly retarding the formation of lipid hydroperoxides (PV) and by decreasing the concentrations of individual volatile oxidation products by 34−39 and 42−66%, respectively. EDTA (10 and 50 μg g-1 of dressing) was the most efficient single antioxidant, and overall peroxide values and volatiles were reduced by approximately 70 and 77−86%, respectively. Conversely, prooxidant effects were observed with a high concentration of ascorbyl palmitate (300 μg g-1 of fish oil), whereas a low concentration was slightly antioxidative (50 μg/g of fish oil). Finally, a combination of all three antioxidants completely inhibited oxidation during storage, indicating that the prooxidant effects of ascorbyl palmitate were reverted or overshadowed by EDTA and γ-tocopherol. Keywords: Fish oil; lipid oxidation; antioxidants; omega-3 PUFA; ascorbyl palmitate; tocopherol; EDTA; salad dressing