Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise

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• 作者：Philipp J. Honold ; Charlotte Jacobsen…
• 关键词：Brown algae ; Phlorotannins ; n ; 3 LC ; PUFA ; Pigments ; Food emulsions ; Lipid oxidation ; Mayonnaise ; Fucus vesiculosus
• 刊名：European Food Research and Technology
• 出版年：2016
• 出版时间：April 2016
• 年：2016
• 卷：242
• 期：4
• 页码：571-584
• 全文大小：724 KB
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• 作者单位：Philipp J. Honold (1)
  Charlotte Jacobsen (1)
  Rósa Jónsdóttir (2)
  Hordur G. Kristinsson (2)
  Ditte B. Hermund (1)
  
  1. Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, 2800, Lyngby, Denmark
  2. Matís ohf., Vínlandsleid 12, 113, Reykjavík, Iceland
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Analytical Chemistry
  Biotechnology
  Agriculture
  Forestry
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1438-2385

文摘

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.