Solubilization of vitamin C in fish oil and synergistic effect with vitamin E in retarding oxidation

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作者：

机构：

[1] Han, Daeseok

[2] Yi, Ock-Sook

[3] Shin, Hyun-Kyung

来源：

Han, Daeseok | 1600年 / 68期

关键词：

Oils and Fats - Oxidation - Vitamins - Effects;

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摘要：

Antioxidative effects of ascorbic acid and δ-tocopherol on the oxidation of sardine oil stored at 30°C in the dark has been investigated. It was found from phase diagrams and peroxide values of fish oil/lecithin/water systems that the desirable levels of lecithin and water to solubilize ascorbic acid in the oil were 0.3% (w/w) and 0.1% (w/w), respectively. When ascorbic acid (0.02%) and δ-tocopherol (0.4%) were used together, the induction period of fish oil could be lengthened 22-fold, due to their synergism. They could inhibit the production of carbonyl and volatile compounds and oxidative polymerization.

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