The combined effects of α-tocopherol and rosmarinic acid on the off-odor formation from lipid oxidation

• Published in: Food Science and Technology Research Vol. 29; no. 6; pp. 481 - 488
• Main Authors: Ohta, Kaho, Motohira, Yuna, Maruishi, Yuki, Minami, Ikuko, Kobayashi, Hiroshi, Ishikawa, Hiroya
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2023; Japan Science and Technology Agency
• Subjects: Acids; Aroma compounds; Caffeic acid; Catechol; Ferric thiocyanate; Food cans; Gas chromatography; hexanal; Linoleic acid; lipid oxidation; Lipid peroxidation; Lipids; Odors; Off odor; Oxidation; Peroxidation; Rosmarinic acid; Synergistic effect; Thiocyanates; Tocopherol; α-tocopherol
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.FSTR-D-23-00071

Lipid oxidation in food can result in the generation of off-odor compounds. We investigated the combined effects of α-tocopherol with rosmarinic acid and various antioxidants on the prevention and inhibition of off-odor formation. We added these combined compounds in a linoleic acid emulsion, followed by an oxidation reaction with 2′2-Azobis (2-methylpropionamidine) Dihydrochloride at 37 °C for 5 h. The hydroperoxide was measured by the ferric thiocyanate method, and the off-odor components were measured by gas chromatography. Median effect analysis was used to assess the combined effects. The results showed that the combinations of α-tocopherol with rosmarinic acid and caffeic acid exhibited a synergistic effect on inhibition of lipid peroxidation and some off-odor components, likely attributable to the catechol structure in these compounds. Interestingly, the combination of α-tocopherol and rosmarinic acid showed a potent synergistic effect on (E)-2-nonenal and (E)-2-octenal, indicating that the formation process of off-odor components may influence the combined effect.