Antioxidant effect of seaweed extracts in food emulsion systems enriched with fish oil

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Abstract

Natural antioxidants derived from marine algae have a high content of bioactive components with potential for improving oxidative stability of lipids in food systems. In this presentation we will discuss results from our ongoing work on the brown algae Fucus vesiculosus. This seaweed contains a wide range of polyphenols with potential antioxidant activity. Thus, in vitro antioxidant properties of F. vesiculosus extracts have been found to be related to the total polyphenolic content. It has been suggested that the primary antioxidant activity comes from secondary metabolites such as phlorotannins, a dominant polyphenolic compound. However, studies on the effectiveness of seaweed extracts in food model systems are sparse, therefore there is a need to look further into this area. Results obtained in our lab with different extracts of F. Vesiculosus in a range of different food models will be presented.
Original languageEnglish
Publication date2012
Number of pages1
Publication statusPublished - 2012
EventFunctional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements - Courtyard King Kamehameha’s Kona Beach Hotel, Kailua-Kona, Hawaii, United States
Duration: 1 Dec 20126 Dec 2012

Conference

ConferenceFunctional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements
LocationCourtyard King Kamehameha’s Kona Beach Hotel
CountryUnited States
CityKailua-Kona, Hawaii
Period01/12/201206/12/2012

Bibliographical note

Oral presentation

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