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Synergistic antioxidative effects of tocopherol and ascorbic acid in fish oil/lecithin/water system

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Journal of the American Oil Chemists Society

Abstract

Individual and combined effects of ascorbic acid andδ-tocopherol on the autoxidation of fish oil have been evaluated with the induction period monitored by Rancimat. The antioxidative efficiency of them was found to increase with increasing concentration.δ-Tocopherol and ascorbic acid acted highly synergistic with each other. Whenδ-tocopherol content was varied at a fixed content of ascorbic acid, the synergistic efficiency was generally 100% or more. On the other hand, when ascorbic acid content was varied at a fixed content ofδ-tocopherol, the synergistic efficiency rose sigmoidally with increasing concentration. We concluded that at least 0.01–0.02% ascorbic acid is required to obtain a considerable synergistic effect withδ-tocopherol in stabilizing fish oil.

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Authors and Affiliations

  1. Food Biochemistry Laboratory, Korea Food Research Institute, P.O. Box 131, 136-791, Cheongryang, Seoul, Korea

    Ock-Sook YI, Daeseok Han & Hyun-Kyung Shin

Authors
  1. Ock-Sook YI
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  2. Daeseok Han
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  3. Hyun-Kyung Shin
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YI, OS., Han, D. & Shin, HK. Synergistic antioxidative effects of tocopherol and ascorbic acid in fish oil/lecithin/water system. J Am Oil Chem Soc 68, 881–883 (1991). https://doi.org/10.1007/BF02660606

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  • DOI: https://doi.org/10.1007/BF02660606

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