Effects of mustard oil addition to tuna oil-enriched emulsion on the oxidation under singlet oxygen

Effects of mustard oil on the oxidation of tuna oil-enriched emulsion under singlet oxygen were studied. Emulsion consisted of canola and tuna oil, 5% acetic acid, phospholipids, and xanthan gum, and mustard oil was added only to sample emulsion. Addition of mustard oil decreased and decelerated the oil oxidation of emulsions under singlet oxygen. Contents of chlorophylls, phospholipids, carotenoids, and tocopherols were decreased during the emulsion oxidation, and their degradation was slower in the mustard oil-added emulsion. Carotenoids and polyphenols in mustard oil were more effective than tocopherols and phospholipids in decreasing oxidation of tuna oil-enriched emulsions under singlet oxygen.