Antioxidant efficiency and oxidizability of mayonnaise by oximetry and isothermal calorimetry.
Antioxidant activity
Fatty acids
Induction time
Lipid oxidation
Oxidation rate
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Feb 2024
01 Feb 2024
Historique:
received:
03
04
2023
revised:
21
08
2023
accepted:
22
08
2023
pubmed:
5
9
2023
medline:
5
9
2023
entrez:
4
9
2023
Statut:
ppublish
Résumé
This study aimed to introduce a new method based on isothermal calorimetry (IC) for measuring the autoxidation rate in mayonnaise samples. Mayonnaise samples were prepared by homogenizing an aqueous phase, consisting of vinegar and egg yolk, with various oil phases, including sunflower, corn, extra virgin olive, grape seed, and apple seed oils at 60 °C. The rate of free radical formation (R
Identifiants
pubmed: 37666126
pii: S0308-8146(23)01892-7
doi: 10.1016/j.foodchem.2023.137274
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
137274Informations de copyright
Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Matteo Scampicchio reports financial support was provided by Italian Ministry of University and Research.