1. Effect of Ascorbic Acid on the Oxidative Stability of Water-In-Oil Emulsion in the Presence of Lipophilic Antioxidants
- Author
-
Shamim A. Momin, Sameera A. Rege, and Dipti Narayan Bhowmick
- Subjects
Antioxidant ,Chromatography ,food.ingredient ,Autoxidation ,Chemistry ,medicine.medical_treatment ,Sunflower oil ,Fraction (chemistry) ,Oxidative phosphorylation ,Ascorbic acid ,food ,Emulsion ,medicine ,Degradation (geology) ,Organic chemistry ,Food Science - Abstract
Emulsions undergo an oxidation process because of the presence of water. The undesired phenomenon of autoxidation needs to be prevented as the lipidic fraction in the emulsion undergoes degradation. The surface active compounds so formed in the process disturb the stability of the emulsion. Accordingly, the characteristics of the emulsions are altered. This autoxidation process can be prevented by means of antioxidant. In the present study, a well known hydrophilic antioxidant, ascorbic acid, was examined at various concentrations to stabilize water-in-oil emulsion. The outcome showed that the concentration of a compound played an important role in determining its antioxidant or pro-oxidant effect.
- Published
- 2014
- Full Text
- View/download PDF