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Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil

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Journal of the American Oil Chemists' Society

Abstract

The effects of α-, γ/δ, and δ-tocopherol concentrates (0.2–2.0%) alone and in combination with ascorbyl palmitate (0.1%) and lecithin (0.5%) on oxidative stability and flavor of fish oil were studied. Stability was assessed on oil stored in air at 20°C by peroxide value (PV) and off-flavor formation. Polymer content, para-anisidine value, and conjugation were used to characterize selected samples. When used alone, the protective effect of the tocopherols, as measured by PV, was δ≫γ/δ≫α, especially at the 2% concentration. Binary systems of ascorbyl palmitate-lecithin and lecithin-γ/δ or-δ-tocopherol were strongly synergistic in delaying peroxidation. The ternary blends provided the greatest protection against autoxidation. Refined fish oil with 2% δ-tocopherol, 0.1% ascorbyl palmitate, and 0.5% lecithin showed no significant peroxidation at 20°C over a period of 6 mon. The original antioxidant effect noted for the ternary systems in delaying peroxidation was not reflected in improved flavor stability. Off-flavors developed within 3 wk, making the oils unsuitable for use at high concentrations in ambient products that are unprotected from air.

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Authors and Affiliations

  1. Liverpool John Moores University, L33 AF, Liverpool, England

    R. J. Hamilton & C. Kalu

  2. Unilever Research Laboratory, Colworth House, Sharnbrook, MK44 1LQ, Bedford, England

    G. P. McNeill & J. H. Pierce

  3. Consultant to Loders Croklaan b.v., MK41 8BG, Bedford, England

    F. B. Padley

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  1. R. J. Hamilton
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  2. C. Kalu
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  3. G. P. McNeill
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  4. F. B. Padley
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  5. J. H. Pierce
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Correspondence to F. B. Padley.

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Hamilton, R.J., Kalu, C., McNeill, G.P. et al. Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil. J Amer Oil Chem Soc 75, 813–822 (1998). https://doi.org/10.1007/s11746-998-0231-4

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  • DOI: https://doi.org/10.1007/s11746-998-0231-4

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