Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil.
Mayonnaises, made with either saturated medium chain triglyceride (MCT) oil or unsaturated purified linseed oil (LSO), were mixed. Raman confocal microspectrometry demonstrated that lipid droplets in mixed mayonnaise remained intact containing either MCT oil or LSO. Peroxide formation during storage was lower in mixed mayonnaise compared to LSO mayonnaise, while in mixed oil mayonnaise the level of peroxides was constantly low. Mixed oil mayonnaise had a lower rate of oxygen consumption than mixed mayonnaise, LSO mayonnaise having the highest rate. The decay of water-soluble nitroxyl radicals showed radicals are formed in the aqueous phase with the same rate independent of the lipids. This was also reflected in decay of α-tocopherol during storage being similar in MCT and LSO mayonnaises, but being stable in mixed oil mayonnaise and mixed mayonnaise. Results suggest that other effects than simply diluting unsaturated triglycerides with saturated triglycerides is causing the oxidative stabilization observed for mixed mayonnaise and mixed oil mayonnaise.
Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Piret
P
Raudsepp
Faculty of Life Sciences, Rhine-Waal University of Applied Sciences, Marie-Curie-Straße 1, 47533 Kleve, Germany.
Dagmar A
DA
Brüggemann
Faculty of Science and Technology, Medical Cell Biophysics, Drienerlolaan 5, 7522 NB Enschede, The Netherlands.
Aufried
A
Lenferink
Faculty of Science and Technology, Medical Cell Biophysics, Drienerlolaan 5, 7522 NB Enschede, The Netherlands.
Cees
C
Otto
Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Electronic address: mola@food.ku.dk.
Mogens L
ML
Andersen
D004041:Dietary Fats / Q000032:analysis*; D061353:Food Storage; D008043:Linseed Oil / Q000737:chemistry*; D015394:Molecular Structure; D010084:Oxidation-Reduction; D014280:Triglycerides / Q000737:chemistry*
D004041:Dietary Fats; D014280:Triglycerides; D008043:Linseed Oil
ESR; Oxygen consumption; Peroxide value; Raman confocal microspectrometry; α-Tocopherol