Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/55249
Title: Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products
Author: Alemán Ezcaray, Mercedes
Nuchi, C. D.
Bou Novensà, Ricard
Tres Oliver, Alba
Polo Pozo, Francisco Javier
Guardiola Ibarz, Francesc
Codony Salcedo, Rafael
Keywords: Antioxidants
Suplements nutritius
Ferro
Oxidació
Olis vegetals
Antioxidants
Dietary supplements
Iron
Oxidation
Vegetable oils
Issue Date: Jul-2010
Publisher: Wiley-VCH
Abstract: Bakery products such as biscuits, cookies, and pastries represent a good medium for iron fortification in food products, since they are consumed by a large proportion of the population at risk of developing iron deficiency anemia, mainly children. The drawback, however, is that iron fortification can promote oxidation. To assess the extent of this, palm oil added with heme iron and different antioxidants was used as a model for evaluating the oxidative stability of some bakery products, such as baked goods containing chocolate. The palm oil samples were heated at 220°C for 10 min to mimic the conditions found during a typical baking processing. The selected antioxidants were a free radical scavenger (tocopherol extract (TE), 0 and 500 mg/kg), an oxygen scavenger (ascorbyl palmitate (AP), 0 and 500 mg/kg), and a chelating agent (citric acid (CA), 0 and 300 mg/kg). These antioxidants were combined using a factorial design and were compared to a control sample, which was not supplemented with antioxidants. Primary (peroxide value and lipid hydroperoxide content) and secondary oxidation parameters (p-anisidine value, p-AnV) were monitored over a period of 200 days in storage at room temperature. The combination of AP and CA was the most effective treatment in delaying the onset of oxidation. TE was not effective in preventing oxidation. The p-AnV did not increase during the storage period, indicating that this oxidation marker was not suitable for monitoring oxidation in this model.
Note: Versió preprint del document publicat a: http://dx.doi.org/10.1002/ejlt.200900220
It is part of: European Journal of Lipid Science and Technology, 2010, vol. 112, num. 7, p. 761-769
Related resource: http://dx.doi.org/10.1002/ejlt.200900220
URI: http://hdl.handle.net/2445/55249
ISSN: 1438-7697
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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