Grasas y Aceites, Vol 66, No 2 (2015)

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


https://doi.org/10.3989/gya.0694141

R. Morales-Medina
Department of Chemical Engineering, University of Granada, Spain

P. J. García-Moreno
Department of Chemical Engineering, University of Granada, Spain

M. M. Muñío
Department of Chemical Engineering, University of Granada, Spain

A. Guadix
Department of Chemical Engineering, University of Granada, Spain

E. M. Guadix
Department of Chemical Engineering, University of Granada, Spain

Abstract


The purpose of the present work was to optimize the addition of natural antioxidants (α- tocopherol and ascorbyl palmitate) for the stabilization of sardine oil rich in omega-3 PUFA. The optimal values for peroxide value (PV), which minimizes primary oxidation products, were obtained at low concentrations of α-tocopherol (50–207 ppm), high content of ascorbyl palmitate (450 ppm) and 50 ppm citric acid. On the other hand, optimal values for p-anisidine value (AV), which minimizes secondary oxidation products, were found at medium concentrations of α-tocopherol (478–493 ppm), high contents of ascorbyl palmitate (390–450 ppm) and 50 ppm citric acid. The conflicting effect of α-tocopherol on the individual optimization of PV and AV motivated the generation of a Pareto front (set of non inferior solutions) employing the weighted-sum multi-objective optimization technique.

Keywords


Antioxidants; Fish oil; Lipid oxidation; Optimization; Stabilization

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References


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