Oxidation mechanisms in real food emulsions : Method for separation of mayonnaise by ultracentrifugation

Charlotte Jacobsen, Anne S. Meyer, Jens Adler-Nissen

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With the aim of studying partition coefficients of antioxidants and secondary oxidation products in a real food emulsion a method,for the separation of mayonnaise was developed. The method included freezing and a mild precentrifugation step followed by ultracentrifugation at 197,500 x g. The precentrifugation separated most of the oil (96%) from the rest of the mayonnaise. The ultracentrifugation separated the remaining fraction into four phases: a small oil phase constituting 0.25% of the total, a relatively small emulsion phase (approximately 5% w/w), an almost translucent aqueous phase that constituted the largest fraction (88%, w/w), and lastly a precipitate (6%, w/w). The objective of the present investigation was to test the efficiency of the method to separate a hydrophobic compound, the methyl ester of C23:0, and a hydrophilic compound, NaCl. The oil soluble compound (C23:0) was almost completely recovered (96%) in the oil phase after the preseparation step, whereas the water soluble compound (NaCl) was almost completely recovered (86%) in the aqueous Chase obtained after ultracentrifugation. This investigation thus demonstrated that the separation method may be useful in studies concerning partition coefficients of antioxidants and secondary lipid oxidation products
Original languageEnglish
JournalJournal of Food Lipids
Issue number2
Pages (from-to)87-101
Publication statusPublished - 1998

Bibliographical note

J English Article JUL 106GF Jacobsen C Tech Univ Denmark, Dept Seafood Res, Danish Inst Fisheries Res, Bldg 221, DK-2800 Lyngby, Denmark J FOOD LIPIDS

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