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

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Standard

Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil. / Raudsepp, Piret; Brüggemann, Dagmar A.; Lenferink, Aufried; Otto, Cees; Andersen, Mogens Larsen.

I: Food Chemistry, Bind 152, 2014, s. 378-385.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Raudsepp, P, Brüggemann, DA, Lenferink, A, Otto, C & Andersen, ML 2014, 'Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil', Food Chemistry, bind 152, s. 378-385. https://doi.org/10.1016/j.foodchem.2013.11.141

APA

Raudsepp, P., Brüggemann, D. A., Lenferink, A., Otto, C., & Andersen, M. L. (2014). Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil. Food Chemistry, 152, 378-385. https://doi.org/10.1016/j.foodchem.2013.11.141

Vancouver

Raudsepp P, Brüggemann DA, Lenferink A, Otto C, Andersen ML. Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil. Food Chemistry. 2014;152:378-385. https://doi.org/10.1016/j.foodchem.2013.11.141

Author

Raudsepp, Piret ; Brüggemann, Dagmar A. ; Lenferink, Aufried ; Otto, Cees ; Andersen, Mogens Larsen. / Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil. I: Food Chemistry. 2014 ; Bind 152. s. 378-385.

Bibtex

@article{d6f9e8a089c24d1fb159d63279179890,
title = "Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil",
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.",
author = "Piret Raudsepp and Br{\"u}ggemann, {Dagmar A.} and Aufried Lenferink and Cees Otto and Andersen, {Mogens Larsen}",
year = "2014",
doi = "10.1016/j.foodchem.2013.11.141",
language = "English",
volume = "152",
pages = "378--385",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil

AU - Raudsepp, Piret

AU - Brüggemann, Dagmar A.

AU - Lenferink, Aufried

AU - Otto, Cees

AU - Andersen, Mogens Larsen

PY - 2014

Y1 - 2014

N2 - 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.

AB - 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.

U2 - 10.1016/j.foodchem.2013.11.141

DO - 10.1016/j.foodchem.2013.11.141

M3 - Journal article

C2 - 24444951

AN - SCOPUS:84890892214

VL - 152

SP - 378

EP - 385

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 101951224