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Antioxidant synergy of α‐tocopherol and phospholipids
Author(s) -
Bandarra Narcisa M.,
Campos Regina M.,
Batista Irineu,
Nunes M. Leonor,
Empis José M.
Publication year - 1999
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/s11746-999-0105-4
Subject(s) - tocopherol , chemistry , antioxidant , phospholipid , phosphatidylethanolamine , phosphatidylcholine , cardiolipin , autoxidation , peroxide value , chromatography , food science , biochemistry , vitamin e , membrane
The prevention of oxidation of a refined sardine oil by α‐tocopherol at 0.04%, by several phospholipids [phosphatidylcholine (PC), phosphatidylethanolamine (PE), and cardiolipin (CL)] at 0.5%, as well as by combinations of α‐tocopherol with each phospholipid, was investigated. The evolution of the oxidation process during 1 mon at 40±2°C was followed by a series of methods, measuring peroxide value (PV), diene, triene, and polyene index, and absorbance at 430 nm, while α‐tocopherol and phospholipid content were being monitoried. Among these indices, PV was found to be the most adequate to follow the process. PC was the most effective individual antioxidant as shown by the PV values obtained at the end of the storage period, which were 54.0, 83.4, 87.9, and 97.7 meq O 2 /kg for PC, CL, PE, and α‐tocopherol, respectively. The highest synergistic effect was obtained with a mixture of α‐tocopherol and PE, and the second and third best by mixtures made with PC and CL, respectively. The corresponding PV values recorded at the end of the period were 27.0, 35.0, and 58.0 meq O 2 /kg. The high degree of synergy between PE and tocopherol is probably due to the occurrence of a simultaneous antioxidant mechanism involving Maillard compounds.