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

Authors

  • R. Morales-Medina Department of Chemical Engineering, University of Granada
  • P. J. García-Moreno Department of Chemical Engineering, University of Granada
  • M. M. Muñío Department of Chemical Engineering, University of Granada
  • A. Guadix Department of Chemical Engineering, University of Granada
  • E. M. Guadix Department of Chemical Engineering, University of Granada

DOI:

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

Keywords:

Antioxidants, Fish oil, Lipid oxidation, Optimization, Stabilization

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.

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References

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Published

2015-06-30

How to Cite

1.
Morales-Medina R, García-Moreno PJ, Muñío MM, Guadix A, Guadix EM. Optimization of α-tocopherol and ascorbyl palmitate addition for the stabilization of sardine oil. Grasas aceites [Internet]. 2015Jun.30 [cited 2024Mar.28];66(2):e069. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1534

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Section

Research