Abstract
Electron spin resonance spectroscopy (spin trapping technique) has been used to identify the most important single factor for initiation of lipid oxidation in mayonnaise enriched with fish oil. Low pH increases the formation of radicals during incubation under mildly accelerated conditions at 37 °C as quantified using 12-doxylstearic acid. Sugar, NaCl and potassium sorbate have no effect on radical formation while EDTA (down to 50 μg/g) has an antioxidative effect. Iron bound to phosvitin in egg yolk, inactive at pH∼6, is considered to be exposed to the solvent (the aqueous phase) at low pH and capable of initiating peroxide cleavage reactions when not protected by EDTA in a mixed complex.
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