Effect of ascorbyl palmitate on the preservation of α-tocopherol in sunflower oil, alone and with herbs and spices

被引:55
作者
Beddows, CG [1 ]
Jagait, C [1 ]
Kelly, MJ [1 ]
机构
[1] Leeds Metropolitan Univ, Sch Hlth Sci, Leeds LS1 3HE, W Yorkshire, England
关键词
anti-oxidant; oregano; alpha-tocopherol; ascorbyl palmitate; AP; sunflower oil; Rancimat (R); antioxidative mechanisms; herb; thyme; sage; turmeric; marjoram; clove; basil; bay;
D O I
10.1016/S0308-8146(00)00295-8
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Ascorbyl palmitate (AP) (200 ppm) preserved alpha -tocopherol in sunflower oil at 95 degreesC and delayed the onset of rancidity. Both effects increased with AP concentration (r(2) = 0.96 and 0.97 respectively) but levelled off near similar to 700 ppm. The improved anti-rancidity effect was due to the increased preservation (P < 0.01). Synergism was observed for both effects for AP combined with sage, turmeric, oregano and marjoram. Clove and thyme gave a smaller synergistic effect whereas basil inhibited. Neither bay nor cumin had any effect. Both the preservative (PFp) and anti-rancidity effects (PFr) were directly related to the thyme concentration (0-2000 ppm). Again, the decreased rancidity was due to the increased preservation (P <0.01). The optimum AP concentration (0-1000 ppm) was around 250 ppm (P <0.01) with thyme present (at 500 ppm) (r(2) = 0.99). The increased delay in rancidity was due to the improved preservation of a-tocopherol (r = 1. r(2) = 0.99, P < 0.01). Both the logarithm of the induction time and the preservative effect for the mixture of thyme and AP was directly related to the temperature (80-105 degreesC). The mode of action of AP is also discussed. (C) 2001 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:255 / 261
页数:7
相关论文
共 26 条
[1]   Vitamin E: non-antioxidant roles [J].
Azzi, A ;
Stocker, A .
PROGRESS IN LIPID RESEARCH, 2000, 39 (03) :231-255
[2]   THE EFFECT OF PRIMARY ANTIOXIDANTS AND SYNERGISTS ON THE ACTIVITY OF PLANT-EXTRACTS IN LARD [J].
BANIAS, C ;
OREOPOULOU, V ;
THOMOPOULOS, CD .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1992, 69 (06) :520-524
[3]  
Beddows CG, 2000, INT J FOOD SCI NUTR, V51, P327, DOI 10.1080/096374800426920
[4]  
BJONEBOE A, 1990, J NUTR, V120, P233
[5]   THE PECKING ORDER OF FREE-RADICALS AND ANTIOXIDANTS - LIPID-PEROXIDATION, ALPHA-TOCOPHEROL, AND ASCORBATE [J].
BUETTNER, GR .
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1993, 300 (02) :535-543
[6]  
CHAOLIANG X, 1998, J AM OIL CHEM SOC, V75, P1441
[7]  
Coppen P, 1994, RANCIDITY FOODS, P84
[8]   ANTIOXIDANT ACTIVITY OF TOCOPHEROLS, ASCORBYL PALMITATE, AND ASCORBIC-ACID AND THEIR MODE OF ACTION [J].
CORT, WM .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (07) :321-325
[9]   INVITED REVIEW FREE-RADICALS IN FOODS [J].
DONNELLY, JK ;
ROBINSON, DS .
FREE RADICAL RESEARCH, 1995, 22 (02) :147-176
[10]  
GARDNER PR, 1991, J BIOL CHEM, V266, P1932