Fish Oil Research Today is a free monthly online journal that collates and summarizes the latest research about Fish Oil, including details on omega-3, dosage, health benefits, diet.

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

Let MB, Jacobsen C, Meyer AS

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.

The aim of the study was to investigate the ability of gamma-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 gamma-tocopherol (220 and 880 mug 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 mug 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 mug g-1 of fish oil), whereas a low concentration was slightly antioxidative (50 mug/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 gamma-tocopherol. Keywords: Fish oil; lipid oxidation; antioxidants; omega-3 PUFA; ascorbyl palmitate; tocopherol; EDTA; salad dressing.

Published 14 March 2007 in J Agric Food Chem, 55(6): 2369-75.
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