Antiradical Activity of Hydrolysates and Extracts from Mollusk A. broughtonii and Practical Application to the Stabilization of Lipids.

Autor:	Tabakaeva OV; Department of Food Science and Technology, School of Biomedicine, Far Eastern Federal University, 690000 Vladivostok, Russia., Piekoszewski W; Department of Food Science and Technology, School of Biomedicine, Far Eastern Federal University, 690000 Vladivostok, Russia.; Department of Analytical Chemistry, Faculty of Chemistry, Jagiellonian University, 30-386 Krakow, Poland., Kalenik TK; Department of Food Science and Technology, School of Biomedicine, Far Eastern Federal University, 690000 Vladivostok, Russia., Maximova SN; Department of Food Technology, Far Eastern State Technical Fisheries University, 69000 Vladivostok, Russia., Tabakaev AV; Department of Food Science and Technology, School of Biomedicine, Far Eastern Federal University, 690000 Vladivostok, Russia., Poleshyk DV; Department of Food Technology, Far Eastern State Technical Fisheries University, 69000 Vladivostok, Russia., Proniewicz L; Department of Chemical Physics, Faculty of Chemistry, Jagiellonian University, 30-386 Krakow, Poland.
Jazyk:	angličtina
Zdroj:	Foods (Basel, Switzerland) [Foods] 2020 Mar 07; Vol. 9 (3). Date of Electronic Publication: 2020 Mar 07.
DOI:	10.3390/foods9030304
Abstrakt:	The antiradical properties of hydrolysates and hydrothermal extracts of bivalve mollusks ( Anadara broughtonii ) from the Far Eastern Region of Russia and their influence on lipid oxidation in mayonnaise were investigated. The radical binding activity of hydrolysates and extracts of A. broughtonii varies from 55% to 89%. The maximum radical-binding activity was observed for acid hydrolysates. The antiradical efficiency of acid hydrolysates is 35%-41% of the BHT (butylhydroxytoluene) index. The antiradical activity depends on the (method of) technological and biotechnological processing of raw materials. Acid and enzymatic hydrolysates and hydrothermal extracts of A. broughtonii in mayonnaise slow down the process of oxidation of lipids and hydrolysis of triglycerides. Acid hydrolysates reduce the speed of oxidation and hydrolysis of lipids in mayonnaise more efficiently than the enzymatic hydrolysates.
Databáze:	MEDLINE
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