1 Section for Aquatic Lipids and Oxidation, National Institute of Aquatic Resources, Technical University of Denmark2 National Institute of Aquatic Resources, Technical University of Denmark3 Center for BioProcess Engineering, Department of Chemical and Biochemical Engineering, Technical University of Denmark4 Department of Chemical and Biochemical Engineering, Technical University of Denmark5 Technical University of Denmark6 National Food Institute, Technical University of Denmark
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.
Journal of Agricultural and Food Chemistry, 2007, Vol 55, Issue 6, p. 2369-2375