Oxidation in fish oil-enriched mayonnaise : 4. Effect of tocopherol concentration on oxidative deterioration

• Published in: European food research & technology 2001-01, Vol.212 (3), p.308-318
• Main Authors: JACOBSEN, Charlotte, HARTVIGSEN, Karsten, LUND, Pia, THOMSEN, Marianne K, SKIBSTED, Leif H, HØLMER, Gunhild, ADLER-NISSEN, Jens, MEYER, Anne S
• Format: Article
• Language: English
• Subjects: Aroma and flavouring agent industries; Biological and medical sciences; Fat industries; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s002170000251

The effect of the water-dispersible tocopherol preparation, Grindox 1032, and the oil-soluble tocopherol preparation, Toco 70, on oxidative stability in fish oil-enriched mayonnaise was examined. The two commercial antioxidant preparations were supplemented in different levels corresponding to 20-280 ppm tocopherol in addition to the 600 ppm present in the oils used for the mayonnaise. The oxidative stability was assessed by sensory analysis the tendency of formation of free radicals and concentrations of lipid hydroperoxides and volatile oxidation products. The effect of tocopherol on oxidation depended on the nature and the concentration of the tocopherol preparation employed, and it also depended on the parameters evaluated. Addition of high levels of Grindox 1032 ( similar to 140-280 ppm tocopherol) thus decreased the intensity of rancid off-flavor, but increased the formation of fishy off-flavors, the tendency of free radical formation and the concentration of certain volatiles. In contrast, low levels of Grindox 1032 (