Lipid oxidation in fish oil enriched mayonnaise: Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration
C. Jacobsen et al., Lipid oxidation in fish oil enriched mayonnaise: Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration, J AGR FOOD, 49(2), 2001, pp. 1009-1019
The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panoda
n DATEM TR in mayonnaise enriched with 16% fish oil were investigated. EDTA
reduced the formation of free radicals, lipid hydroperoxides, volatiles, a
nd fishy and rancid off-flavors. The antioxidative effect of EDTA was attri
buted to its ability to chelate free metal ions and iron from egg yolk loca
ted at the oil-water interface. Gallic acid reduced the levels of both free
radicals and lipid hydroperoxides but promoted slightly the oxidative flav
or deterioration in mayonnaise and influenced the profile of volatiles. Gal
lic acid may therefore promote the decomposition of lipid hydroperoxides to
volatile oxidation products. Addition of extra emulsifier reduced the lipi
d hydroperoxide levels but did not influence the level of free radicals or
the oxidative flavor deterioration in mayonnaisse; however, it appeared to
alter the profile of volatiles. The effect of the emulsifier on the physica
l structure and rheological properties depended on the presence of antioxid
ants.