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

Research output: Contribution to journalJournal articleResearchpeer-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 languageEnglish
JournalJournal of Agricultural and Food Chemistry
Volume49
Issue number2
Pages (from-to)1009-1019
ISSN0021-8561
DOIs
Publication statusPublished - 2001

Fingerprint Dive into the research topics of 'Lipid oxidation in fish oil enriched mayonnaise : Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration'. Together they form a unique fingerprint.

Cite this