30.

Thomsen MK, Jacobsen C, Skibsted L II. Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy. Eur Food Res Technol. 2000; 211(6):381-386. (CA) [ESR spectroscopy (spin trapping technique) has been used to identify the most important single factor for initiation of lipid oxidn. in mayonnaise enriched with fish oil. Low pH increases the formation of radicals during incubation under mildly accelerated conditions at 37°C as quantified using 12-doxylstearic acid. Sugar, NaCL and potassium sorbate have no effect on radical formation while EDTA (down to 50 mg/g) has an antioxidative effect. Iron bound to phosvitin in egg yolk, inactive at pH £ 6, is considered to be exposed to the solvent (the aq. phase) at low pH and capable of initiating peroxide cleavage reactions when not protected by EDTA in a mixed complex.

Gordon Research Institute / Reference Material

Gordon Research Institute    Dr. Garry F. Gordon MD DO MD(H)
600 N Beeline Hwy, Suite B, Payson, AZ 85541
Phone: 928-472-4263    Fax: 928-474-3819
Email Dr.Gordon