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Antioxidative Effect of Ascorbic Acid Solubilized in Oils via Reversed Micelles
Author(s) -
HAN D.,
YI O. S.,
SHIN H. K.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06062.x
Subject(s) - ascorbic acid , chemistry , autoxidation , solubilization , micelle , pulmonary surfactant , fish oil , tocopherol , antioxidant , peroxide , ascorbyl palmitate , peroxide value , chromatography , food science , organic chemistry , biochemistry , fish <actinopterygii> , vitamin e , biology , aqueous solution , fishery
Ascorbic acid was solubilized in oils via reversed micelles using phosphatidyl choline as surfactant and water. The effect of the solubilized ascorbic acid on the oxidative stability of fish and soybean oils was investigated in terms of peroxide value in the absence and presence of rosemary extract or δ‐tocopherol. The autoxidation of the oils was greatly retarded with the ascorbic acid compared to the natural antioxidants used. The ascorbic acid also exerted a synergistic effect with δ‐tocopherol in fish oil.