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Lipid oxidation of fish oil enriched cow milk and soy milk supplemented with rosemary extract stored at 2 °C was studied. Both peroxide value and volatile secondary lipid oxidation products were determined to monitor the progress of lipid oxidation. Rosemary extract inhibited lipid oxidation in fish oil enriched cow milk. In contrast, soy milk samples having much higher unsaturated fatty acid content showed higher lipid oxidation stability compared to cow milk. Reduction in the content of chlorogenic acid during storage suggested that this compound may contribute to the lipid oxidation stability of fish oil enriched soy milk product. Total carnosic acid and carnosol concentration declined much faster in soy milk than in cow milk. It is suggested from the results that food components could have significant impact on the fate of bioactive antioxidant compounds in a specific food product during storage.
Original languageEnglish
JournalFood Chemistry
Volume263
Pages (from-to)119-126
ISSN0308-8146
DOIs
StatePublished - 2018
CitationsWeb of Science® Times Cited: 0

    Research areas

  • Lipid oxidation, n-3 PUFA, Rosemary extract, Carnosic acid, Carnosol, Chlorogenic acid, Soy milk, Cow milk
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