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

Mette B. Let,† Charlotte Jacobsen,*† and Anne S. Meyer§
Department of Seafood Research, Danish Institute for Fisheries Research, and Bioprocess Engineering, Department of Chemical Engineering, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
J. Agric. Food Chem., 2007, 55 (6), pp 2369–2375
DOI: 10.1021/jf062675c
Publication Date (Web): February 24, 2007
Copyright © 2007 American Chemical Society
†

 Danish Institute for Fisheries Research.

,
*

 Corresponding author (telephone +45 4525 2559; fax +45 4588 4774; e-mail cja@difres.dk).

,
§

 Department of Chemical Engineering.

Abstract

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

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History

  • Published In Issue March 21, 2007
  • Received for review September 19, 2006. Revised manuscript received January 11, 2007. Accepted January 25, 2007. This study was financed by a grant from the Danish Føtek III program, Tine BA, Norway, and Arla Foods a.m.b.a, Denmark.

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