Optimization of α-tocopherol and ascorbyl palmitate addition for the stabilization of sardine oil.

R. Morales-Medina, Pedro Jesús García Moreno, M. M. Munio, A. Guadix, E. M. Guadix

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The purpose of the present work was to optimize the addition of natural antioxidants (α-tocopherol and ascorbyl palmitate) for the stabilization of sardine oil rich in omega-3 PUFA. The optimal values for peroxide value (PV), which minimizes primary oxidation products, were obtained at low concentrations of α-tocopherol (50-207 ppm), high content of ascorbyl palmitate (450 ppm) and 50 ppm citric acid. On the other hand, optimal values for p-anisidine value (AV), which minimizes secondary oxidation products, were found at medium concentrations of α-tocopherol (478-493 ppm), high contents of ascorbyl palmitate (390-450 ppm) and 50 ppm citric acid. The conflicting effect of α-tocopherol on the individual optimization of PV and AV motivated the generation of a Pareto front (set of non inferior solutions) employing the weighted-sum multi-objective optimization technique.
Original languageEnglish
Article numbere069
JournalGrasas y Aceites
Volume66
Issue number2
Number of pages9
ISSN0017-3495
DOIs
Publication statusPublished - 2015
Externally publishedYes

Keywords

  • ANTIOXIDANTS
  • ASCORBYL PALMITATE
  • FATTY ACID ESTERS
  • OILS FISH
  • OXIDATION
  • OXIDATIVE STABILITY
  • SARDINE OILS
  • STABILITY
  • STABILIZATION
  • TOCOPHEROLS
  • α-TOCOPHEROL
  • Fats, oils and margarine
  • Fish oils

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