Premium
Solubilization of vitamin C in fish oil and synergistic effect with vitamin E in retarding oxidation
Author(s) -
Han Daeseok,
Yi OckSook,
Shin HyunKyung
Publication year - 1991
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/bf02662163
Subject(s) - ascorbic acid , chemistry , fish oil , sardine , lecithin , tocopherol , vitamin , autoxidation , vitamin e , food science , ascorbyl palmitate , peroxide value , peroxide , vitamin c , chromatography , antioxidant , organic chemistry , biochemistry , fish <actinopterygii> , fishery , biology
Antioxidative effects of ascorbic acid and δ‐tocopherol on the oxidation of sardine oil stored at 30°C in the dark has been investigated. It was found from phase diagrams and peroxide values of fish oil/lecithin/water systems that the desirable levels of lecithin and water to solubilize ascorbic acid in the oil were 0.3% (w/w) and 0.1% (w/w), respectively. When ascorbic acid (0.02%) and δ‐tocopherol (0.4%) were used together, the induction period of fish oil could be lengthened 22‐fold, due to their synergism. They could inhibit the production of carbonyl and volatile compounds and oxidative polymerization.