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

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, follow...

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Published inFood Science and Technology Research Vol. 29; no. 6; pp. 481 - 488
Main Authors Maruishi, Yuki, Ohta, Kaho, Motohira, Yuna, Minami, Ikuko, Ishikawa, Hiroya, Kobayashi, Hiroshi
Format Journal Article
LanguageEnglish
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
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Abstract 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.
AbstractList 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.
ArticleNumber FSTR-D-23-00071
Author Ohta, Kaho
Minami, Ikuko
Motohira, Yuna
Ishikawa, Hiroya
Maruishi, Yuki
Kobayashi, Hiroshi
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  organization: Food Laboratory of Health and Environmental Sciences, Fukuoka Women's University
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  fullname: Ohta, Kaho
  organization: Kumamoto Keiwa Inc
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  fullname: Motohira, Yuna
  organization: Food Laboratory of Health and Environmental Sciences, Fukuoka Women's University
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  fullname: Minami, Ikuko
  organization: Department of Health and Nutrition, Yamagata Prefectural Yonezawa University of Nutrition Sciences
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  fullname: Ishikawa, Hiroya
  organization: Food Laboratory of Health and Environmental Sciences, Fukuoka Women's University
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  fullname: Kobayashi, Hiroshi
  organization: Food Laboratory of Health and Environmental Sciences, Fukuoka Women's University
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SubjectTerms 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
Title The combined effects of α-tocopherol and rosmarinic acid on the off-odor formation from lipid oxidation
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