Autoxidation interference assay to evaluate the protection against lipid oxidation of antioxidant administration: Comparison of the efficiency of progressive release or total administration

• Published in: Food chemistry Vol. 444; p. 138580
• Main Authors: Florencia Cravero, Carolina, Stefani Juncos, Nicolle, Rubén Grosso, Nelson, Horacio Olmedo, Rubén
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.06.2024
• Subjects: Antioxidant activity; BHT; Lipid oxidation; Oregano; Oregano; Antioxidant activity; Lipid oxidation; BHT
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2024.138580

•The progressive release of antioxidants is less efficient.•The total addition of the antioxidant in the feed is more efficient.•The antioxidant should be administered at the onset of oxidation. Lipid oxidation is a cause of food spoilage, and antioxidants are used to retard it, but the timing of administration is important for this effect. The research aims to evaluate the protective efficiency against oxidative deterioration through the prolonged or complete addition of antioxidants without retention in the matrix. For this purpose, three modes of administration of the synthetic antioxidant BHT and oregano essential oil were evaluated: 100, 50, and 25 in which 100 % was incorporated at the beginning, 50 % in two aliquots, and 25 % in 4 aliquots. After adding the aliquots, all treatments reached 0.02 w/w of antioxidant in oil. An accelerated oxidation study was performed at 60 °C for 12 days, and chemical indicators (Peroxide and Conjugated Dienes value) along with volatiles (2-Heptenal and 2,4-Decadienal EE) were assessed. The order of protection shows that the initial addition of antioxidants yielded the highest efficiency.