Optimization of α-tocopherol and ascorbyl palmitate addition for the stabilization of sardine oil

  1. R. Morales-Medina 1
  2. P.J. García-Moreno 1
  3. M.M. Muñío 1
  4. A. Guadix 1
  5. E.M. Guadix 1
  1. 1 University of Granada, Spain
Revista:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Año de publicación: 2015

Volumen: 66

Número: 2

Tipo: Artículo

DOI: 10.3989/GYA.0694141 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Grasas y aceites

Resumen

El objetivo de este trabajo fue optimizar la adición de antioxidantes naturales (α-tocoferol y palmitato de ascorbilo) para la estabilización de aceite de sardina rico en omega-3 PUFA. Bajas concentraciones de α-tocoferol (50–207 ppm) combinadas con la adicción de antioxidantes secundarios como palmitato de ascorbilo (450 ppm) y ácido cítrico (50 ppm), minimizaron la formación de hidroperóxidos en el aceite de sardina estudiado. Sin embargo, los productos secundarios de oxidación se redujeron para concentraciones medias de α-tocoferol (478–493 ppm), altas de palmitato de ascorbilo (390–450 ppm) y 50 ppm de ácido cítrico. El efecto contradictorio de la concentración de α-tocoferol en la optimización individual del índice de peróxidos e índice de p-anisidina motivó la realización de una optimización simultánea que permite satisfacer la optimización de cada una de las variables individuales en el grado deseado.

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