Antioxidant synergy of α‐tocopherol and phospholipids

• DOI: 10.1007/s11746-999-0105-4
• Publication Date: 2007-05-28T14:35:30Z
• Authors: Narcisa M. Bandarra; Regina M. Campos; Irineu Batista; M. Leonor Nunes; José M. Empis
• Keywords: Phosphatidylethanolamine; Autoxidation; Peroxide value

Abstract The prevention of oxidation a refined sardine oil by α‐tocopherol at 0.04%, several phospholipids [phosphatidylcholine (PC), phosphatidylethanolamine (PE), and cardiolipin (CL)] 0.5%, as well combinations with each phospholipid, was investigated. evolution the process during 1 mon 40±2°C followed series methods, measuring peroxide value (PV), diene, triene, polyene index, absorbance 430 nm, while phospholipid content were being monitoried. Among these indices, PV found to be most adequate follow process. PC effective individual antioxidant shown values obtained end storage period, which 54.0, 83.4, 87.9, 97.7 meq O 2 /kg for PC, CL, PE, α‐tocopherol, respectively. highest synergistic effect mixture second third best mixtures made corresponding recorded period 27.0, 35.0, 58.0 /kg. high degree synergy between PE tocopherol is probably due occurrence simultaneous mechanism involving Maillard compounds.