Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9754353 | Journal of Food Composition and Analysis | 2005 | 7 Pages |
Abstract
Antioxidant effectiveness of alpha-tocopherol (Toc) was determined in concentrations 0.01%, 0.1%, 1% and 10% combined with the synergist action of lecithin (Lec) and ascorbic acid (AA). Evaluations were carried out in a model system of lipids extracted from sardine (Sardinops melanoxticta) skin. The course of the oxidation was evaluated measuring the oxygen uptake (mmol of O2/kg lipids), samples were incubated in closed cylinders at 40°C in darkness. The most effective combination observed was 0.01% Toc+0.5% Lec+0.05% AA. This treatment prolonged during 14 days the stage of the oxidation initiation. Higher concentrations of Toc promoted oxidation. The addition of 5% Lec although more effective for antioxidative purposes, affected drastically the color of the samples. Application of 0.01% Toc without synergists could only stop the oxidation for 4 days when compared with other commercial anti-oxidants (sodium erythorbate, BHA and TBHQ). This suggests that the combination of these antioxidants with synergists could be efficient.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Rodolfo Vicetti, Takasuke Ishitani, Alberto Salas, Maria Ayala,