Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise
| Autor: | Ditte Baun Hermund, Charlotte Jacobsen, Philipp J. Honold, Hordur G. Kristinsson, Rósa Jónsdóttir |
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| Rok vydání: | 2015 |
| Předmět: |
chemistry.chemical_classification
Antioxidant biology medicine.medical_treatment Extraction (chemistry) Fucus vesiculosus 04 agricultural and veterinary sciences General Chemistry biology.organism_classification Fish oil 040401 food science Biochemistry Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology chemistry Lipid oxidation Acetone medicine Organic chemistry Composition (visual arts) Food science Carotenoid Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 242:571-584 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s00217-015-2567-y |
| Popis: | Brown seaweed Fucus vesiculosus has a high potential as a source of natural antioxidants due to a high diversity of bioactive compounds in its composition. In this study, four extracts were characterized with respect to composition of bioactive compounds, in vitro antioxidant properties and their partitioning between water and octanol. Additionally, the antioxidant activity of the extracts was evaluated in a fish-oil-enriched mayonnaise. Acetone and ethanol were found to extract the highest amount of phenolic compounds and carotenoids. Water used as extraction solvent, extracted some phenolic compounds but also higher amount of metals and chlorophyll derivates. It was proposed that extracts with high phenolic content and low iron content, such as the acetone and ethanol extract, would have the highest potential as antioxidants in foods. This was confirmed in the storage trial, where these extracts showed higher antioxidant activity. |
| Databáze: | OpenAIRE |
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