Additions of caffeic acid, ascorbyl palmitate or gamma-tocopherol to fish oil-enriched energy bars affect lipid oxidation differently

Anna Frisenfeldt Horn, Nina Skall Nielsen, Charlotte Jacobsen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The objectives of the study were to investigate the effects of caffeic acid, ascorbyl palmitate and gamma-tocopherol on protection of fish oil-enriched energy bars against lipid oxidation during storage for 10 weeks at room temperature. The lipophilic gamma-tocopherol reduced lipid oxidation during storage when added at a concentration above 440 mu g/g fish oil. However, the best antioxidative effect was observed when it was added at a concentration of 660 mu g/g fish oil. In contrast, prooxidative effects were observed when using either gamma-tocopherol at concentrations below 220 mu g/g fish oil, or the hydrophilic caffeic acid, or the amphiphilic ascorbyl palmitate at concentrations of 75, 150 and 300 mu g/g fish oil. Prooxidative effects were observed as an increase in the formation of lipid hydroperoxides and volatile secondary oxidation products, as well as the development of rancid off-flavours. The differences in the efficacies of the three antioxidants examined are expected to be related to their different localisations and mechanisms of action. (C) 2008 Elsevier Ltd. All rights reserved.
Original languageEnglish
JournalFood Chemistry
Volume112
Issue number2
Pages (from-to)412-420
ISSN0308-8146
DOIs
Publication statusPublished - 2009

Cite this

@article{082ee3f4001646c3b8257d7f2fc27847,
title = "Additions of caffeic acid, ascorbyl palmitate or gamma-tocopherol to fish oil-enriched energy bars affect lipid oxidation differently",
abstract = "The objectives of the study were to investigate the effects of caffeic acid, ascorbyl palmitate and gamma-tocopherol on protection of fish oil-enriched energy bars against lipid oxidation during storage for 10 weeks at room temperature. The lipophilic gamma-tocopherol reduced lipid oxidation during storage when added at a concentration above 440 mu g/g fish oil. However, the best antioxidative effect was observed when it was added at a concentration of 660 mu g/g fish oil. In contrast, prooxidative effects were observed when using either gamma-tocopherol at concentrations below 220 mu g/g fish oil, or the hydrophilic caffeic acid, or the amphiphilic ascorbyl palmitate at concentrations of 75, 150 and 300 mu g/g fish oil. Prooxidative effects were observed as an increase in the formation of lipid hydroperoxides and volatile secondary oxidation products, as well as the development of rancid off-flavours. The differences in the efficacies of the three antioxidants examined are expected to be related to their different localisations and mechanisms of action. (C) 2008 Elsevier Ltd. All rights reserved.",
keywords = "Fiskeprodukter",
author = "Horn, {Anna Frisenfeldt} and Nielsen, {Nina Skall} and Charlotte Jacobsen",
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doi = "10.1016/j.foodchem.2008.05.094",
language = "English",
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pages = "412--420",
journal = "Food Chemistry",
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Additions of caffeic acid, ascorbyl palmitate or gamma-tocopherol to fish oil-enriched energy bars affect lipid oxidation differently. / Horn, Anna Frisenfeldt; Nielsen, Nina Skall; Jacobsen, Charlotte.

In: Food Chemistry, Vol. 112, No. 2, 2009, p. 412-420.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Additions of caffeic acid, ascorbyl palmitate or gamma-tocopherol to fish oil-enriched energy bars affect lipid oxidation differently

AU - Horn, Anna Frisenfeldt

AU - Nielsen, Nina Skall

AU - Jacobsen, Charlotte

PY - 2009

Y1 - 2009

N2 - The objectives of the study were to investigate the effects of caffeic acid, ascorbyl palmitate and gamma-tocopherol on protection of fish oil-enriched energy bars against lipid oxidation during storage for 10 weeks at room temperature. The lipophilic gamma-tocopherol reduced lipid oxidation during storage when added at a concentration above 440 mu g/g fish oil. However, the best antioxidative effect was observed when it was added at a concentration of 660 mu g/g fish oil. In contrast, prooxidative effects were observed when using either gamma-tocopherol at concentrations below 220 mu g/g fish oil, or the hydrophilic caffeic acid, or the amphiphilic ascorbyl palmitate at concentrations of 75, 150 and 300 mu g/g fish oil. Prooxidative effects were observed as an increase in the formation of lipid hydroperoxides and volatile secondary oxidation products, as well as the development of rancid off-flavours. The differences in the efficacies of the three antioxidants examined are expected to be related to their different localisations and mechanisms of action. (C) 2008 Elsevier Ltd. All rights reserved.

AB - The objectives of the study were to investigate the effects of caffeic acid, ascorbyl palmitate and gamma-tocopherol on protection of fish oil-enriched energy bars against lipid oxidation during storage for 10 weeks at room temperature. The lipophilic gamma-tocopherol reduced lipid oxidation during storage when added at a concentration above 440 mu g/g fish oil. However, the best antioxidative effect was observed when it was added at a concentration of 660 mu g/g fish oil. In contrast, prooxidative effects were observed when using either gamma-tocopherol at concentrations below 220 mu g/g fish oil, or the hydrophilic caffeic acid, or the amphiphilic ascorbyl palmitate at concentrations of 75, 150 and 300 mu g/g fish oil. Prooxidative effects were observed as an increase in the formation of lipid hydroperoxides and volatile secondary oxidation products, as well as the development of rancid off-flavours. The differences in the efficacies of the three antioxidants examined are expected to be related to their different localisations and mechanisms of action. (C) 2008 Elsevier Ltd. All rights reserved.

KW - Fiskeprodukter

U2 - 10.1016/j.foodchem.2008.05.094

DO - 10.1016/j.foodchem.2008.05.094

M3 - Journal article

VL - 112

SP - 412

EP - 420

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 2

ER -