Activity of plant extracts for preserving functional food containing n-3-PUFA
| Autor: | Dorotea Della Medaglia, Manuel Pazos, José Manuel Gallardo, Isabel Medina, Raffaele Sacchi, M. Jesús González |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2003 |
| Předmět: |
chemistry.chemical_classification
Antioxidant medicine.medical_treatment General Chemistry Natural antioxidants Biology Fish Proteins Biochemistry Industrial and Manufacturing Engineering Lipid oxidation Tyrosol Omega 3-containing food chemistry.chemical_compound Vegetable oil chemistry Functional food medicine Hydroxytyrosol Food science Healthy food Food Science Biotechnology Polyunsaturated fatty acid |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | 16 páginas, 5 tablas, 3 figuras The ability of antioxidants obtained from natural sources to stabilise foodstuffs containing long n-3 fatty acids of marine origin has been determined. Food systems enriched in polyunsaturated fatty acids (PUFA) were: emulsified horse mackerel (Trauchurus trauchurus) muscle, fish oil-in-water emulsions (4% of n-3 PUFA) and fish oils (40% of n-3 PUFA). Rosemary leaves and extra virgin olive oil (EVO) were employed as sources of natural phenolic antioxidants. Both vegetable extracts were able to retard lipid oxidation in the different lipid systems. Rosemary extracts with a high content of carnosoic acid showed a significant synergism with fish proteins, by reinforcing their antioxidative effectiveness. Fish proteins and EVO-phenolics showed minor cooperative effects for inhibiting oxidation. The antioxidative partition into the different phases in the emulsified systems showed minor amounts of phenolics in the aqueous phases, except hydroxytyrosol and tyrosol, and a high adsorption on fish muscle. The authors acknowledge financial support for Xunta de Galicia (PGIDTOOAGR20901PR) and Spanish Ministry of Science and Technology (PPQ2000-0688-C05-05 and HI2002-0128). |
| Databáze: | OpenAIRE |
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