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

被引：0
|
作者：
Yi, Ock-Sook [1 ]
Han, Daeseok [1 ]
Shin, Hyun-Kyung [1 ]
机构：
[1] Korea Food Research Inst, Seoul, Korea, Republic of
来源：
JAOCS, Journal of the American Oil Chemists' Society | 1991年 / 68卷 / 11期
关键词：
Antioxidants--Efficiency - Lipids--Biodegradation - Oils and Fats--Stabilizers - Vitamins--Efficiency;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The individual and combined effects of ascorbic acid and δ-tocopherol on the autoxidation of fish oil have been evaluated with the induction period monitored by Rancimat. Their antioxidative efficiency was found to increase with increasing concentration. δ-Tocopherol and ascorbic acid acted highly synergistically with each other. When the δ-tocopherol content was varied at a fixed content of ascorbic acid, the synergistic efficiency was generally 100% or more. On the other hand, when the ascorbic acid content was varied at a fixed content of δ-tocopherol, the synergistic efficiency rose sigmoidally with increasing concentration. It is concluded that at least 0.01 to 0.02% ascorbic acid is required to obtain a significant synergistic effect with δ-tocopherol in stabilizing fish oil.
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页码：881 / 883
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