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Effectiveness evaluation for a non‐absorbable antioxidant (Anoxomer) using a high pufa lipid system
Author(s) -
Ke Paul J.,
Cervantes E.,
RoblesMartinez C.
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740341018
Subject(s) - antioxidant , lipid oxidation , food science , chemistry , polyunsaturated fatty acid , chromatography , organic chemistry , fatty acid
An investigation for the antioxidative effectiveness of a non‐absorbable, polymeric antioxidant, Anoxomer, with the PUFA mackerel skin‐model lipids has been evaluated by accelerated oxidation at 60°C. The oxidation rate of the tested samples was mainly followed by measuring the weight gain and changes of TBA value and FFA content. Effectiveness of antioxidation for Anoxomer in the mackerel skin lipids was also compared with other synthetic compounds, BHA, BHT and TBHQ. Overall, the order of effectiveness for inhibiting the oxidation was found to be TBHQ > Anoxomer > BHA > BHT at the concentration of 0.02% in the tested model lipids. In addition, Anoxomer was also shown to slightly reduce the formation of FFA and carbonyls. The effectiveness of Anoxomer at the level of 0.05–0.10% is recommended for the highly unsaturated lipids and related food products.