Partitioning of selected antioxidants in mayonnaise

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This study examined partitioning of alpha-, beta-, and gamma- tocopherol and six polar antioxidants (Trolox, ferulic acid, caffeic acid, propyl gallate, gallic acid, and catechin) in mayonnaise. Partitioning of antioxidants between different phases was determined after separation of mayonnaise by either (a) centrifugation + ultracentrifugation or (b) centrifugation + dialysis. Antioxidants partitioned in accordance with their chemical structure and polarity: Tocopherols were concentrated in the oil phase (93-96%), while the proportion of polar antioxidants in the oil phase ranged from 0% (gallic acid and catechin) to 83% (Trolox). Accordingly, proportions of 6% (Trolox) to 80% (gallic acid and catechin) were found in the aqueous phase. Similar trends were observed after dialysis. After ultracentrifugation, large proportions of polar antioxidants were found in the "emulsion phase" and the "precipitate" (7-34% and 2-7%, respectively). This indicated entrapment of antioxidants at the oil-water interface in mayonnaise. The results signify that antioxidants partitioning into different phases of real food emulsions may vary widely
Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Issue number9
Pages (from-to)3601-3610
Publication statusPublished - 1999

Bibliographical note

J English Article AMER CHEMICAL SOC SEP 238GM WASHINGTON Jacobsen C Tech Univ Denmark, Dept Seafood Res, Danish Inst Fisheries Res, Bldg 221, DK-2800 Lyngby, Denmark J AGR FOOD CHEM 1155 16TH ST, NW, WASHINGTON, DC 20036 USA

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