Inhibition of oxidation in 10% oil-in-water emulsions by β-carotene with α- and γ-tocopherols

  • Marina Heinonen
  • Katri Haila
  • Anna-Maija Lampi
  • Vieno Piironen
Article

Abstract

The effects of low concentrations of β-carotene, α-, and γ-tocopherol were evaluated on autoxidation of 10% oil-in-water emulsions of rapeseed oil triacylglycerols. At concentrations of 0.45, 2, and 20 µg/g, β-carotene was a prooxidant, based on the formation of lipid hydroperoxides, hexanal, or 2-heptenal. In this emulsion, 1.5, 3, and 30 µg/g of γ-tocopherol, as well as 1.5 µg/g of α-tocopherol, acted as antioxidants and inhibited both the formation and decomposition of lipid hydroperoxides. Moreover, at a level of 1.5 µg/g, γ-tocopherol was more effective as an antioxidant than α-tocopherol. At levels of 0.5 µg/g, both α- and γ-tocopherol significantly inhibited the formation of hexanal but not the formation of lipid hydroperoxides. Oxidation was effectively retarded by combinations of 2 µg/g β-carotene and 1.5 µg/g γ- or α-tocopherol. The combination of β-carotene and α-tocopherol was significantly better in retarding oxidation than α-tocopherol alone. While γ-tocopherol was an effective antioxidant, a synergistic effect between β-carotene and γ-tocopherol could not be shown. The results indicate that there is a need to protect β-carotene from oxidative destruction by employing antioxidants, such as α- and γ-tocopherol, should β-carotene be used in fat emulsions.

Key Words

Antioxidant β-carotene emulsion prooxidant tocopherols 

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Copyright information

© AOCS Press 1997

Authors and Affiliations

  • Marina Heinonen
    • 1
  • Katri Haila
    • 1
  • Anna-Maija Lampi
    • 1
  • Vieno Piironen
    • 1
  1. 1.Food Chemistry Division, Department of Applied Chemistry and MicrobiologyUniversity of HelsinkiFinland

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