Lipid oxidation in fish oil enriched mayonnaise: Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration

Citation
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
Citations number
31
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
49
Issue
2
Year of publication
2001
Pages
1009 - 1019
Database
ISI
SICI code
0021-8561(200102)49:2<1009:LOIFOE>2.0.ZU;2-3
Abstract
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.