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Oxidation of linoleic acid in emulsions: Effect of substrate, emulsifier, and sugar concentration

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Journal of the American Oil Chemists' Society

Abstract

Linoleic acid oxidation in oil-in-water emulsions stabilized by a nonionic surfactant (Tween-20) was studied. The emulsion composition was varied at a constant oil droplet size. Lipid oxidation was measured as a function of time in the presence of a catalyst (FeSO4 corbic acid) by two methods: gas chromatographic determination of residual substrate and ultraviolet-visible spectrophotometric determination of conjugated dienes. Rate of oxidation was influenced by the emulsion composition (relative concentrations of substrate and emulsifier) and especially by the partition of the emulsifier between the interface and water phase. Concentrations of emulsifier exceeding the critical micelle concentration protected the fatty acid against oxidation. Excess surfactant formed micelles and mixed micelles with linoleic acid, which retarded oxidation by diluting the substrate or perhaps by replacing linoleic acid at the interface, making it less accessible to radical attack. The addition of sucrose also had a protective effect, but only up to a certain concentration, indicating the effect may involve factors other than viscosity.

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Authors and Affiliations

  1. Department of Food Science, University of Massachusetts, 01003, Amherst, Massachusetts

    L. Ponginebbi, W. W. Nawar & P. Chinachoti

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  1. L. Ponginebbi
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  2. W. W. Nawar
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  3. P. Chinachoti
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Correspondence to P. Chinachoti.

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Ponginebbi, L., Nawar, W.W. & Chinachoti, P. Oxidation of linoleic acid in emulsions: Effect of substrate, emulsifier, and sugar concentration. J Amer Oil Chem Soc 76, 131–138 (1999). https://doi.org/10.1007/s11746-999-0059-6

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  • DOI: https://doi.org/10.1007/s11746-999-0059-6

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