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Stabilization of vitamin A in halibut liver oil with nordihydroguaiaretic acid (NDGA)
Author(s) -
Dassow John A.,
Stansby Maurice E.
Publication year - 1949
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02651471
Subject(s) - nordihydroguaiaretic acid , chemistry , peroxide value , peroxide , antioxidant , ascorbyl palmitate , food science , citric acid , fish oil , acid value , oxidizing agent , vitamin e , cod liver oil , ascorbic acid , chromatography , biochemistry , organic chemistry , lipoxygenase , fish <actinopterygii> , biology , fishery , enzyme
Summary The gradual destruction of vitamin A in fish liver oils stored under oxidizing conditions occurs simultaneously with the oxidation of the oil and may be taneously with the oxidation of the oil and may be correlated with the increase of the peroxide number. Antioxidants which effectively retard the oxidation of the oil are also effective in the stabilization of the vitamin A content. The effectiveness of various concentrations of NDGA with and without added synergists was determined in halibut liver oil using a modified Swift stability procedure at 97.7°C. and at 80°C. Accelerated storage tests at 25°C. were also made. Wheeler peroxide numbers and spectrophotometric vitamin A were determined at intervals. Use of NDGA at 0.1 to 0.5% level without added synergist did not give effective protection at 97.7°C. but did at the lower temperature. NDGA was more effective at all temperatures if a synergist as citric or ortho‐phosphoric acid was added; however the relative effectiveness appeared to increase markedly with the lowering of the oxidation temperature. At lower temperatures the increased efficiency of NDGA with synergists permitted concentrations of less than 0.1% NDGA for effective stabilization. A loss of 50% vitamin A was associated with a peroxide value from 40 to 55. Undesirable effects in the oil, due to the addition of the antioxidant, were at a minimum below concentrations of 0.3%.