Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil

P. Raudsepp, D.A. Brüggemann, Aufrid T.M. Lenferink, Cornelis Otto, M.L. Andersen

Research output: Contribution to journalArticleAcademicpeer-review

11 Citations (Scopus)

Abstract

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
Original languageEnglish
Pages (from-to)378-385
JournalFood chemistry
Volume152
DOIs
Publication statusPublished - 2014

Keywords

  • IR-90042
  • METIS-298842

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