Aquatic Resources as a Source of Potential Natural Antioxidants for Food Industry

  • Farvin Habebullah, Sabeena (Project Manager)
  • Jacobsen, Charlotte (Contact Person)
  • Gram, Lone (Project Participant)
  • Jessen, Flemming (Project Participant)
  • Nielsen, Henrik Hauch (Project Participant)
  • Nielsen, Kristian Fog (Project Participant)

Project Details


It is well documented that long-chain polyunsaturated omega-3 fatty acids (omega-3 PUFA) have a range of beneficial health effects such as reducing artherosclerosis, prevention and treatment of numerous disorders like cardiovascular disease, cancer, diabetics, mental illness etc.
At the same time they are very susceptible to lipid oxidation that not only causes deterioration of food sensory quality, but also contributes to carcinogenesis, atherosclerosis and aging processes in humans. Hence, the oxidative instability of omega-3 fatty acids often limits their use as nutritionally beneficial lipids in fish oil enriched foods. Addition of antioxidants that scavenge free radicals and control pro-oxidative metals is used to retard lipid oxidation.
Many of the most commonly used antioxidants are synthetic compounds, which have been reported to possess carcinogenic effect in humans and there is, therefore a need to find potent and safer natural antioxidants.
Many living organisms in the marine environment are rich in omega-3 PUFA. Our hypothesis is therefore that these marine organisms are rich in natural antioxidants that are able to protect them against lipid oxidation and that these antioxidants can be used to protect foods against oxidation.
The overall goal of the project is to identify natural compounds with antioxidant activity from aquatic resources such as marine algae, bacteria, fungi, peptides isolated from fish waste and to evaluate potential applications of these novel compounds to enhance oxidative stability, flavor quality and nutritional value of foods enriched with omega-3 fatty acids and seafood based products.
This will be achieved by:
Screening extracts from aquatic resources like marine algae, bacteria, fungi and peptides isolated from fish waste for their antioxidative mechanisms and properties and identifying the most promising sources of antioxidants.
Evaluating the antioxidant properties of the most promising antioxidant sources in different foods systems enriched with omega-3 fatty acids such as milk, dressing and seafood.
Project financing:
Danish research council for Technology and production (FTP)
AcronymPotential natural antioxidants
Effective start/end date01/01/200931/12/2012


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