Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration

European Food Research and Technology

Volumn 212, Issue 3, 2001, Pages 308-318

  Jacobsen, Charlotte ^a   Hartvigsen, Karsten ^a   Lund, Pia ^a   Thomsen, Marianne K ^a,b   Skibsted, Leif H ^a,b   Hølmer, Gunhild ^a   Adler Nissen, Jens ^a   Meyer, Anne S ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Free radicals; Mayonnaise; Sensory analysis; Tocopherol; Volatiles

Indexed keywords

EID: 0003802298     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000251     Document Type: Article

References (37)

1. Lanting CI, Fidler V, Huisman M, Touwen BCL, Boersma ER (1994) Lancet 344:1319-1322
2. Makrides M, Neumann MA, Byard RW, Simmer K, Gibson RA (1994) Am J Clin Nutr 60:189-194
3. Schmidt EB, Dyerberg J (1994) Drugs 47:405-424
4. de Deckere EAM, Korver O, Verschuren PM, Katan MB (1998) Eur J Clin Nutr 52:749-753
5. Haumann BF (1997) INFORM 8:428-447
6. Kolanowski W, Franciszek S, Berger S (1999) Internat J Food Sci Nutr 50:39-49
7. Hsieh YTL, Regenstein JM (1991) J Food Sci 56:1298-1301, 1307
8. Barlow SM, Young FVK, Duthie F (1990) Proc Nutr Soc 49:13-21
9. Jacobsen C, Meyer AS, Adler-Nissen J (1999) Z Lebensm Forsch Unters 208:317-327
10. Frankel EN, Huang S-W, Kanner J, German JB (1994) J Agric Food Chem 42:1054-1059
11. Huang S-W, Frankel EN, German JB (1994) J Agric Food Chem 42:2108-2114
12. Schwarz K, Frankel EN, German JB (1996) Fett/Lipid 987 3:115-121
13. Coupland JN, Zhu Z, McClements DJ, Chinachoti P (1996) J Am Chem Soc 73:795-801
14. Porter WL (1993) Toxicol Ind Health 9:93-122
15. Löliger J (1991) The use of antioxidants in foods In: Aruoma, OI, Halliwell, B (eds), Free Radicals and Food Additives. Taylor & Francis, London, pp 121-150
16. Burton GW, Ingold KU (1981) J Am Chem Soc 103:6472-6477
17. Karahadian C, Lindsay RC (1989) J Am Oil Chem Soc 66:1302-1308
18. Huang S-W, Hopia A, Schwarz K, Frankel EN, German JB (1996) J Agric Food Chem 44:444-452
19. Jacobsen C, Hartvigsen K, Lund P, Adler-Nissen J, Hølmer G, Meyer AS (2000) Eur Food Res Technol 210:242-257
20. Jacobsen C, Hartvigsen K, Lund P, Thomsen MK, Skibsted LH, Adler-Nissen J, Hølmer G, Meyer AS (2000) Eur Food Res Technol 211:86-98
21. Datasheets Grindox 1032, Toco 70 and Grindsted FF DC, Danisco Ingredients, Brabrand, Denmark
22. Jacobsen C, Hartvigsen K, Lund P, Meyer AS, Adler-Nissen J, Holstborg J, Hølmer G (1999) Eur Food Res Technol 210:13-30
23. Thomsen MK, Vedstesen H, Skibsted LH (1999) J Food Lipids 6:149-158
24. Hartvigsen K, Lund P, Hansen LF, Hølmer G. (2000) Characterization of volatiles from fish oil enriched mayonnaise during storage by dynamic headspace GC/MS. J Agric Food Chem (In press)
25. Rawle A (1996) The Basic Principles of Particle Size Analysis. Malvern Instruments Ltd, Worcs, UK
26. Harrison LJ, Cunningham FE (1983) J Food Quality 8:1-20
27. Frankel EN (1982) Prog Lipid Res 22:1-33
28. Raghavan SK, Connell DR, Khayat A (1994) Canola oil flavor quality evaluation by dynamic headspace gas chromatography. In: Ho CT, Hartman TG (eds), Lipids in Food Flavors. American Chemical Soc, Washington, pp 292-300
29. Morales MT, Rios JJ, Aparicio R (1997) J Agric Food Chem 45:2666-2673
30. Hsieh TCY, Williams SS, Vejaphan W, Meyers SP (1989) J Am Oil Chem Soc 66:114-117
31. Karahadian C, Lindsay RC (1989) J Am Oil Chem Soc 66:953-960
32. Horiuchi M, Umano K, Shibamoto T (1998) J Agric Food Chem 46:5232-5237
33. Grosch W (1994) Flav Fragr J 9:147-158
34. Huang SW, Frankel EN, Schwarz K, German JB (1996) J Agric Food Chem 44:2496-2502
35. Jacobsen C, Adler-Nissen J, Meyer AS (1999) J Agric Food Chem 47:4917-4926
36. Thomsen MK, Jacobsen C, Skibsted LH (2000) Initiation mechanisms of oxidation in fish oil enriched mayonnaise. Eur Food Res Technol (In press)
37. Frankel EN (1998) Lipid Oxidation. The Oily Press, Dundee, Scotland