Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation
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Some synthetic antioxidants exhibit poor activities in complex food systems and foods enriched with long chain omega-3 fatty acids.
“Some of the synthetic antioxidants (such as α-tocopherol and BHT) exhibit poor activities in complex food systems [11] and foods enriched with long chain omega-3 fatty acids [12].”
From Chemical Composition, Total Phenolic Content, and Antioxidant Activities of the Essential Oils of the Leaves and Fruit Pulp of <i>Annona muricata</i> L. (Soursop) from Ghana (2019) · cites this paper as [12]
The Conclusions and recommendations say tocopherol mixtures are generally ineffective in fish-oil-enriched food emulsions, and the section labelled Effect of lactoferrin reports only weak protection from added α-tocopherol in milk. This supports the claim for α-tocopherol in omega-3-enriched foods, but the passages found do not establish the same poor activity for BHT. Page numbers were not available in our copy. (LLM, conf=0.84)
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References 69 · Cited by 267
- Authors
- Jacobsen, C., Let, M. B., Nielsen, N. S., & Meyer, A. S.
- Affiliations
- Technical University of Denmark (DK)
- University of Massachusetts Amherst (US)
- Corresponding author
- Jacobsen, Charlotte
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2008-02
- Volume
- 19
- Issue
- 2
- Pages
- 76-93
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2047900127
- Cited by
- 267
- References
- 69
- Citations by year
- 2026: 7 · 2025: 4 · 2024: 8 · 2023: 9 · 2022: 20 · 2021: 19 · 2020: 12 · 2019: 14 · 2018: 16 · 2017: 16 · 2016: 19 · 2015: 19 · 2014: 19 · 2013: 12 · 2012: 26
- FWCI
- 4.51
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Technical University of Denmark, DTU Orbit (Technical University of Denmark, DTU) (submittedVersion)
- Topics
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- antioxidants, lipid oxidation, omega-3 fatty acids, fish oil, food emulsions, EDTA, ascorbyl palmitate, fishy odor, milk, mayonnaise, salad dressing, functional foods
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