Antioxidant synergy of α-tocopherol and phospholipids |
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Authors: | Narcisa M Bandarra Regina M Campos Irineu Batista M Leonor Nunes José M Empis |
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Affiliation: | (1) Department of Biochemistry and Food Analysis, August Cieszkowski University of Agriculture, Poznan, Poland;(2) Department of Human Nutrition and Food Technology, August Cieszkowski University of Agriculture, Poznan, Poland;(3) Institute of Nutritional Sciences, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria; |
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Abstract: | The prevention of oxidation of a refined sardine oil by α-tocopherol at 0.04%, by several phospholipids phosphatidylcholine
(PC), phosphatidylethanolamine (PE), and cardiolipin (CL)] at 0.5%, as well as by combinations of α-tocopherol with each phospholipid,
was investigated. The evolution of the oxidation process during 1 mon at 40±2°C was followed by a series of methods, measuring
peroxide value (PV), diene, triene, and polyene index, and absorbance at 430 nm, while α-tocopherol and phospholipid content
were being monitoried. Among these indices, PV was found to be the most adequate to follow the process. PC was the most effective
individual antioxidant as shown by the PV values obtained at the end of the storage period, which were 54.0, 83.4, 87.9, and
97.7 meq O2/kg for PC, CL, PE, and α-tocopherol, respectively. The highest synergistic effect was obtained with a mixture of α-tocopherol
and PE, and the second and third best by mixtures made with PC and CL, respectively. The corresponding PV values recorded
at the end of the period were 27.0, 35.0, and 58.0 meq O2/kg. The high degree of synergy between PE and tocopherol is probably due to the occurrence of a simultaneous antioxidant
mechanism involving Maillard compounds. |
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Keywords: | Oxidation phospholipids sardine oil synergistic effect α -tocopherol |
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