The effects of antioxidants and shelf life conditions on oxidation markers in a sunflower oil salad dressing emulsion (SOSDE)

dc.contributor.authorSainsbury, Jeanine
dc.contributor.authorGrypa, Roman
dc.contributor.authorEllingworth, John
dc.contributor.authorDuodu, Kwaku Gyebi
dc.contributor.authorDe Kock, Henrietta Letitia
dc.contributor.emailriette.dekock@up.ac.zaen_ZA
dc.date.accessioned2016-08-11T06:50:23Z
dc.date.issued2016-12
dc.description.abstractThe effects of levels of antioxidant [gallic acid or ethylene diamine tetraacetate (EDTA)] in a sunflower oil salad dressing emulsion (SOSDE) and shelf life affecting conditions on aroma, anisidine values (AV) and peroxide values (PV) were determined. Aroma differences between products with different concentrations of antioxidants were more apparent for ambient than accelerated stored SOSDEs. Aroma differences were more noted between SOSDEs with different antioxidants than antioxidant concentrations per se. PV differences between accelerated stored SOSDEs with high and low EDTA concentrations were found. AV differences existed between SOSDEs with different gallic acid concentrations for both storage conditions, and for accelerated stored SOSDEs with different EDTA concentrations. The accelerated storage model is more suitable for SOSDEs with metal chelator antioxidants e.g. EDTA, than free radical scavenging antioxidants e.g. gallic acid. PV, AV and aroma of accelerated stored SOSDEs do not clearly predict ambient shelf life.en_ZA
dc.description.departmentFood Scienceen_ZA
dc.description.embargo2017-12-31
dc.description.librarianhb2016en_ZA
dc.description.urihttp://www.elsevier.com/locate/foodchemen_ZA
dc.identifier.citationSainsbury, J, Grypa, R, Ellingworth, J, Duodu, KG & De Kock, HL 2016, 'The effects of antioxidants and shelf life conditions on oxidation markers in a sunflower oil salad dressing emulsion (SOSDE)', Food Chemistry, vol. 213, pp. 230-237.en_ZA
dc.identifier.issn0308-8146 (print)
dc.identifier.issn1873-7072 (online)
dc.identifier.other10.1016/j.foodchem.2016.06.081
dc.identifier.urihttp://hdl.handle.net/2263/56261
dc.language.isoenen_ZA
dc.publisherElsevieren_ZA
dc.rights© 2016 Elsevier. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, vol. 213, pp. 230-237, 2016. doi : 10.1016/j.foodchem.2016.06.081.en_ZA
dc.subjectRanciden_ZA
dc.subjectLipid oxidationen_ZA
dc.subjectSensoryen_ZA
dc.subjectAntioxidanten_ZA
dc.subjectPro-oxidanten_ZA
dc.subjectAccelerated shelf lifeen_ZA
dc.subjectEmulsionen_ZA
dc.subjectEthylene diamine tetraacetate (EDTA)en_ZA
dc.subjectGallic aciden_ZA
dc.subjectSunflower oil salad dressing emulsion (SOSDE)en_ZA
dc.titleThe effects of antioxidants and shelf life conditions on oxidation markers in a sunflower oil salad dressing emulsion (SOSDE)en_ZA
dc.typePostprint Articleen_ZA

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