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

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