51B-10

V. C. GORDON, Safety Associates, Inc., 1405 Warner Avenue, Tustin, CA 92780

Antioxidants are needed to stabilize specific nutritional lipids and these lipids in foods. Rapid evaluation of the effects of different antioxidants or combinations of antioxidants can accelerate development of new fortified foods products for consumers. Selection of new antioxidants and combinations of antioxidants to stabilize lipids and lipids in foods is important in improving and enhancing quality of new nutritional products.

The effect of different antioxidants on nutritional lipids during storage at temperatures from 4°C to 60°C was monitored using a rapid membrane separation technology. This rapid membrane separation method was used to prepare samples treated or untreated with antioxidants for analysis. Spectrophotometric determinations were then performed to quantitate lipid peroxides, malonaldehyde, alkenals, and free fatty acids.

Initial degradation profiles were generated on nutritional oils and oils packaged in encapsulates and in snacks. Lot to lot and process variability were assessed in these materials. The quality of oil in snack products was also determined and shelf life of these snacks monitored. Particular antioxidants provided enhanced shelf life.

Rapid methods to monitor the effects of new antioxidants on lipids and lipids in foods will facilitate selection of the best antioxidants and the optimum antioxidant concentrations for enhanced shelf life of nutritionally fortified food products.