Oxidative properties of lactoferrins of different iron-saturation in an emulsion consisting of metmyoglobin and cod liver oil

► Cod liver oil emulsified with metmyoglobin and lactoferrins. ► Initially lactoferrins acted as antioxidants reducing peroxide formation. ► Native lactoferrin induced the largest amounts of volatiles as compared to holo LF. ► Both native and holo LF promoted adduct formation to myoglobin. ► Ascorbic acid prevented both lipid degradation and protein adductation.