FAT OXIDATION AT LOW OXYGEN PRESSURE .2. KINETIC STUDIES ON LINOLEIC ACID OXIDATION IN EMULSIONS IN PRESENCE OF ANTIOXIDANTS

Earlier reported kinetic studies on the dependence of lipid oxidation on oxygen pressure in emulsions were continued by studying this relationship in the presence of antioxidants. The substances tested represented two types of antioxidants, phenolic inhibitors (α-tocopherol, BHA, PG) and amino acid-retarders (glycine, alanine, histidine, tryptophane). The inhibiting effect of the first mentioned group, i.e., the formation of an induction period was, in general, not dependent on oxygen pressure, while the retardation caused by amino acids was stronger at low oxygen pressure than in air. The effect of lowering oxygen pressure was practically the same, when phenolic inhibitors were added as without such addition. It was, however, enhanced by the addition of amino acid-retarders. When representatives of these two types of antioxidants were added in combination, their synergistic effect was considerably enhanced at low oxygen pressure. © 1969 AOCS Press.