Partitioning of selected antioxidants in mayonnaise

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 9, 1999, Pages 3601-3610

  Jacobsen, Charlotte ^a   Schwarz, Karin ^b   Stöckmann, Heiko ^b   Meyer, Anne S ^a   Adler Nissen, Jens ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

Emulsion; Mayonnaise; Partitioning; Polar antioxidants; Tocopherol

Indexed keywords

ACETIC ACID; ALPHA TOCOPHEROL; ANTIOXIDANT; BETA TOCOPHEROL; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; CATECHIN; CHROMAN DERIVATIVE; COUMARIC ACID; FERULIC ACID; FISH OIL; GALLIC ACID; GALLIC ACID PROPYL ESTER; GAMMA TOCOPHEROL; RAPESEED OIL; TROLOX C; VEGETABLE OIL;

ARTICLE; CENTRIFUGATION; CHEMICAL STRUCTURE; CITRUS FRUIT; COOKING; DIALYSIS; EGG YOLK; EMULSION; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ULTRACENTRIFUGATION;

ACETIC ACID; ANTIOXIDANTS; CAFFEIC ACIDS; CATECHIN; CHROMANS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CITRUS; COOKERY; COUMARIC ACIDS; EGG YOLK; FISH OILS; FOOD ANALYSIS; GALLIC ACID; PLANT OILS; PROPYL GALLATE; VITAMIN E;

CITRUS; SINAPIS ARVENSIS;

EID: 0032819661     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990097c     Document Type: Article

References (32)

1. Barclay, L. R. C.; Vinqvist, M. R. Membrane peroxidation: inhibiting effects of water-soluble antioxidants on phospholipids of different charge types. Free Radical Biol. Med. 1994, 16, 779-788.
2. Carrillo, A. R.; Kokini, J. L. Effects of egg yolk and egg yolk + salt on rheological properties and particle size distribution of model oil-in-water salad dressing emulsions. J. Food Sci. 1988, 53 (5), 1352-1366.
3. Causeret, D.; Matringe, E.; Lorient, D. Ionic strength and pH effects on composition and microstructure of yolk granules. J. Food Sci. 1991, 56 (6), 1532-1536.
4. Chang, C. M.; Powrie, W. D.; Fennema, O. Electron microscopy of mayonnaise. J. Inst. Can. Sci. Technol. Aliment. 1972, 5, 134-137.
5. Chung, S. L.; Ferrier, L. K. Heat denaturation and emulsifying properties of egg yolk phosvitin. J. Food Sci. 1995, 60 (5), 906-916.
6. Cornell, D. G.; DeVilbiss, E. D.; Pallansch, M. J. Partition coefficients of some antioxidants in butteroil-water model systems. J. Dairy Sci. 1970, 53, 529-532.
7. Coupland, J. N.; McClements, D. J. Lipid oxidation in food emulsions. Trends Food Sci. Technol. 1996, 7, 83-91.
8. Frankel E. N.; Huang, S.-W.; Kanner, J.; German, J. B. Interfacial phenomena in the evaluation of antioxidants: bulk oils vs emulsions. J. Agric. Food Chem. 1994, 42, 1054-1059.
9. Frankel E. N.; Huang S.-W.; Aeschbach, R.; Prior, E. Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid, in bulk oil and oil-in-water emulsion. J. Agric. Food Chem. 1996, 44, 131-135.
10. Friberg, S. E.; Kayali, I. Surfactant association structures, microemulsions, and emulsions in foods: An overview. In Microemulsions and Emulsions in Foods; El-Nokaly, M., Cornell, D., Eds.; American Chemical Society: Washington, DC, 1991.
11. Halliwell, B.; Aeschbach, R.; Löliger, J.; Aruoma, O. I. The characterization of antioxidants. Food Chem. Toxicol. 1995, 33 (7), 601-617.
12. Huang S.-W.; Frankel E. N. Antioxidant activity of tea catechins in different lipid systems. J. Agric. Food Chem. 1997, 45, 3033-3038.
13. Huang, S.-W.; Hopia, A.; Schwarz, K.; German, J. B.; Frankel, E. N. Antioxidant activity of γ-tocopherol and Trolox in different lipid substrates: Bulk oils vs oil-in-water emulsions. J. Agric. Food Chem. 1996a, 44, 444-452.
14. Huang, S.-W.; Frankel, E. N.; Schwarz, K.; Aeschbach, R.; German, J. B. Antioxidant activity of carnosic acid and methyl carnosate in bulk oils and oil-in-water emulsions. J. Agric. Food Chem. 1996b, 44, 2951-2956.
15. Huang, S.-W.; Frankel, E. N.; Schwarz, K.; German, J. B. Effect of pH on antioxidant activity of alpha-tocopherol and Trolox in oil-in-water emulsions. J. Agric. Food Chem. 1996c, 44, 2496-2502.
16. Huang, S.-W.; Frankel E. N.; Aeschbach, R.; German, J. B. Partition of selected antioxidants in corn oil-water model systems. J. Agric. Food Chem. 1997, 45, 1991-1994.
17. Jacobsen, C.; Meyer, A. S.; Adler-Nissen, J. Oxidation mechanisms in real food emulsions: Method for separation of mayonnaise by ultracentrifugation. J. Food Lipids 1998, 5, 87-101.
18. Jacobsen, C.; Meyer, A. S.; Adler-Nissen, J. Oxidation mechanisms in real food emulsions: Oil-water partition coefficients of selected volatile off-flavor compounds in mayonnaise. Z. Lebensm. Unters. Forsch. 1999a, 208, 317-327.
19. Jacobsen, C.; Hartvigsen, K.; Lund, P.; Meyer, A. S.; Adler-Nissen, J.; Holstborg, J.; Hølmer, G. Oxidation mechanisms in fish oil enriched mayonnaise: 1. Assessment of propyl gallate as antioxidant by discriminant partial least squares regression analysis. Submitted to Z. Lebensm. Unters. Forsch, 1999b, in press.
20. Kiosseoglou, V. D.; Sherman, P. Influence of egg yolk lipoproteins on the rheology and stability of o/w emulsions and mayonnaise, 1. Viscoelasticity of groundnut oil-in-water emulsions and mayonnaise. J. Texture Stud. 1983,14, 397-417.
21. Kuhn, V. M. Technologie, Eigenschaften und Analytik von Mayonnaisen. Deutsche Lebensmittel-Rundschau. 1974,10, 352-356.
22. Li-Chan, E. C. Y.; Powrie, W. D.; Nakai, S. The chemistry of eggs and egg products. In Egg Science and Technology; Stadelman, W. J., Cotterill, O. J., Eds.; Food Product Press: New York, 1994; pp 105-175.
23. Martin, W. G.; Tartie, W. G.; Cook, W. H. Lipid extraction and distribution studies of egg yolk lipoproteins. Can. J. Biochem. Physiol. 1963, 41, 675-666.
24. Meyer, A. S.; Jacobsen, C. Fate of the synergistic antioxidant system ascorbic acid, lecithin and tocopherol in mayonnaise: Partition of ascorbic acid, J. Food Lipids. 1996, 3 (2), 139-148.
25. Mine, Y. Adsorption behavior of egg yolk low-density lipoproteins in oil-in-water emulsions. J. Agric. Food Chem. 1998, 46, 36-41.
26. Mine, Y.; Bergougnoux. M. Adsorption properties of cholesterol-reduced egg yolk low-density lipoprotein at oil-in-water interfaces. J. Agric. Food Chem. 1998, 46, 2153-2158.
27. Pfalzgraf, A.; Steinhart, H.; Frigg, M. Rapid determination of α-tocopherol in muscle and adipose tissues of pork. Z. Lebnesm. Unters. Forsch. 1995, 200, 190-193.
28. Porter, W. L. Paradoxical behavior of antioxidants in food and biological systems. Toxicol. Ind. Health 1993, 9, 93-122.
29. Pryor, W. A.; Cornicelli, J. A.; Devall, L. J.; Tait, B.; Trivedi, B. K.; Witiak, D. T.; Wu, M. A rapid screening test to determine the antioxidant potencies of natural and synthetic antioxidants. J. Org. Chem. 1993, 58, 3521-3532.
30. Roginsky, V. A. Effectiveness of lipid- and water-soluble phenolic antioxidants in the autoxidation of polyunsaturated fatty acid esters in microheterogenous solutions. Biol. Membr. 1990, 4, 437-451.
31. Schwarz, K.; Frankel, E. N.; German, J. B. Partition behavior of antioxidative phenolic compounds in heterophasic systems. Fett/Lipid 1996, 98/3, 115-121.
32. Stöckmann, H.; Schwarz, K. Partitioning of low molecular weight compounds in o/w emulsions. Langmuir 1999, in press.