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Autoxidation of cod liver oil with tocopherol and ascorbyl palmitate
Author(s) -
Olsen Elisabeth,
Vogt Gjermund,
Saarem Kristin,
Greibrokk Tyge,
Nilsson Astrid
Publication year - 2005
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/s11746-005-1049-6
Subject(s) - ascorbyl palmitate , chemistry , autoxidation , hexanal , tocopherol , food science , cod liver oil , antioxidant , biochemistry , vitamin e
Cod liver oil (CLO) with no added antioxidants (REF), 200 mg/kg ascorbyl palmitate (AP), and/or 800 mg/kg tocopherol concentrate (TOH) were stored in sealed bottles with a small headspace of air at 25°C in the dark. A binary mix of TOH +AP affected the sensory perception of CLO by leading to a more grass/cucumber‐like and less herring oil‐like impression, whereas TOH alone had no effect. This was caused by the different influence of the antioxidants with regard to formation of volatile oxidation products. TOH+AP promoted formation of, e.g., hexanal, 2‐hexenal, and 2,6‐nonadienal and inhibited formation of, e.g., 2,4‐heptadienal. TOH affected the proportions of trans, cis ‐and trans,trans ‐2,4‐heptadienal that were formed and inhibited formation of, e.g., 1‐penten‐3‐ol, whereas formation of acetic acid and some other volatiles was inhibited by both antioxidants. The total amount of volatiles increased during the experiment, and with REF were significantly higher ( P <0.05) than with TOH. The PV increased during the first 2 wk of storage. PV levels were in the order of TOH>REF>TOH+AP. The observed effects could partly be explained by hydrogen donation from TOH to peroxyl radicals, but the mode of action for AP was unclear.