EFFECT OF VARIOUS ANTIOXIDANTS, ANTIOXIDANT LEVELS, AND ENCAPSULATION ON THE STABILITY OF FISH AND FLAXSEED OILS: ASSESSMENT BY FLUOROMETRIC ANALYSIS

摘要

Ease of use and oxidative stability of fish and flaxseed oils were improved by encapsulationnand antioxidants. The oils, containing various levels of vitamin E, rosmarinicnacid, ethylenediaminetetraacetic acid and citric acid, plus carnosic acid andnascorbyl palmitate for fish oil, were encapsulated and tested weekly for 8 weeks by anfront-face ratiometric fluorometric method applied to both powders and volatilereactingnpolyamide plates. Regression analysis of fluorescence ratio versus time wasnused to calculate induction times and oxidation rate; significance of inhibition wasnadditionally determined at each pull. Encapsulation increased the stability of bothnoils, most significantly for flaxseed oil. Encapsulated fish oil stability was increasednby all antioxidants, most significantly by carnosic acid. Encapsulated unsupplementednflaxseed oil was more stable than fish oil, but its stability was diminished bynmost antioxidants. Sensory properties of high-carbohydrate performance barsnsupplemented with the encapsulated oils were comparable with those of annunsupplemented control.