Lipid oxidation in fish oil enriched mayonnaise : Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration

Charlotte Jacobsen; Karsten Hartvigsen; Mikael Holm Thomsen; L.F. Hansen; Pia Lund; L.H. Skibsted; Gunhild Kofoed Hølmer; Jens Adler-Nissen; Anne S. Meyer

doi:10.1021/jf000729r

Lipid oxidation in fish oil enriched mayonnaise : Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration

Charlotte Jacobsen, Karsten Hartvigsen, Mikael Holm Thomsen, L.F. Hansen, Pia Lund, L.H. Skibsted, Gunhild Kofoed Hølmer, Jens Adler-Nissen, Anne S. Meyer

National Institute of Aquatic Resources

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR in mayonnaise enriched with 16% fish oil were investigated. EDTA reduced the formation of free radicals, lipid hydroperoxides, volatiles, and fishy and rancid off-flavors. The antioxidative effect of EDTA was attributed to its ability to chelate free metal ions and iron from egg yolk located at the oil-water interface. Gallic acid reduced the levels of both free radicals and lipid hydroperoxides but promoted slightly the oxidative flavor deterioration in mayonnaise and influenced the profile of volatiles. Gallic acid may therefore promote the decomposition of lipid hydroperoxides to volatile oxidation products. Addition of extra emulsifier reduced the lipid hydroperoxide levels but did not influence the level of free radicals or the oxidative flavor deterioration in mayonnaisse; however, it appeared to alter the profile of volatiles. The effect of the emulsifier on the physical structure and rheological properties depended on the presence of antioxidants

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	49
Issue number	2
Pages (from-to)	1009-1019
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf000729r
Publication status	Published - 2001

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Jacobsen, C., Hartvigsen, K., Thomsen, M. H., Hansen, L. F., Lund, P., Skibsted, L. H., Hølmer, G. K., Adler-Nissen, J., & Meyer, A. S. (2001). Lipid oxidation in fish oil enriched mayonnaise : Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration. Journal of Agricultural and Food Chemistry, 49(2), 1009-1019. https://doi.org/10.1021/jf000729r

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title = "Lipid oxidation in fish oil enriched mayonnaise : Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration",

abstract = "The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR in mayonnaise enriched with 16% fish oil were investigated. EDTA reduced the formation of free radicals, lipid hydroperoxides, volatiles, and fishy and rancid off-flavors. The antioxidative effect of EDTA was attributed to its ability to chelate free metal ions and iron from egg yolk located at the oil-water interface. Gallic acid reduced the levels of both free radicals and lipid hydroperoxides but promoted slightly the oxidative flavor deterioration in mayonnaise and influenced the profile of volatiles. Gallic acid may therefore promote the decomposition of lipid hydroperoxides to volatile oxidation products. Addition of extra emulsifier reduced the lipid hydroperoxide levels but did not influence the level of free radicals or the oxidative flavor deterioration in mayonnaisse; however, it appeared to alter the profile of volatiles. The effect of the emulsifier on the physical structure and rheological properties depended on the presence of antioxidants",

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author = "Charlotte Jacobsen and Karsten Hartvigsen and Thomsen, {Mikael Holm} and L.F. Hansen and Pia Lund and L.H. Skibsted and H{\o}lmer, {Gunhild Kofoed} and Jens Adler-Nissen and Meyer, {Anne S.}",

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Jacobsen, C, Hartvigsen, K, Thomsen, MH, Hansen, LF, Lund, P, Skibsted, LH, Hølmer, GK, Adler-Nissen, J & Meyer, AS 2001, 'Lipid oxidation in fish oil enriched mayonnaise : Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration', Journal of Agricultural and Food Chemistry, vol. 49, no. 2, pp. 1009-1019. https://doi.org/10.1021/jf000729r

Lipid oxidation in fish oil enriched mayonnaise : Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration. / Jacobsen, Charlotte; Hartvigsen, Karsten; Thomsen, Mikael Holm et al.
In: Journal of Agricultural and Food Chemistry, Vol. 49, No. 2, 2001, p. 1009-1019.

Research output: Contribution to journal › Journal article › Research › peer-review

TY - JOUR

T1 - Lipid oxidation in fish oil enriched mayonnaise : Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration

AU - Jacobsen, Charlotte

AU - Hartvigsen, Karsten

AU - Thomsen, Mikael Holm

AU - Hansen, L.F.

AU - Lund, Pia

AU - Skibsted, L.H.

AU - Hølmer, Gunhild Kofoed

AU - Adler-Nissen, Jens

AU - Meyer, Anne S.

PY - 2001

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N2 - The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR in mayonnaise enriched with 16% fish oil were investigated. EDTA reduced the formation of free radicals, lipid hydroperoxides, volatiles, and fishy and rancid off-flavors. The antioxidative effect of EDTA was attributed to its ability to chelate free metal ions and iron from egg yolk located at the oil-water interface. Gallic acid reduced the levels of both free radicals and lipid hydroperoxides but promoted slightly the oxidative flavor deterioration in mayonnaise and influenced the profile of volatiles. Gallic acid may therefore promote the decomposition of lipid hydroperoxides to volatile oxidation products. Addition of extra emulsifier reduced the lipid hydroperoxide levels but did not influence the level of free radicals or the oxidative flavor deterioration in mayonnaisse; however, it appeared to alter the profile of volatiles. The effect of the emulsifier on the physical structure and rheological properties depended on the presence of antioxidants

AB - The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR in mayonnaise enriched with 16% fish oil were investigated. EDTA reduced the formation of free radicals, lipid hydroperoxides, volatiles, and fishy and rancid off-flavors. The antioxidative effect of EDTA was attributed to its ability to chelate free metal ions and iron from egg yolk located at the oil-water interface. Gallic acid reduced the levels of both free radicals and lipid hydroperoxides but promoted slightly the oxidative flavor deterioration in mayonnaise and influenced the profile of volatiles. Gallic acid may therefore promote the decomposition of lipid hydroperoxides to volatile oxidation products. Addition of extra emulsifier reduced the lipid hydroperoxide levels but did not influence the level of free radicals or the oxidative flavor deterioration in mayonnaisse; however, it appeared to alter the profile of volatiles. The effect of the emulsifier on the physical structure and rheological properties depended on the presence of antioxidants

KW - Produktteknologi

KW - Råvareteknologi

U2 - 10.1021/jf000729r

DO - 10.1021/jf000729r

M3 - Journal article

SN - 0021-8561

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EP - 1019

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 2

ER -

Lipid oxidation in fish oil enriched mayonnaise : Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration

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