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

Ditte Baun Larsen; Sabeena Farvin; Charlotte Jacobsen

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 language	English
Publication date	2012
Number of pages	1
Publication status	Published - 2012
Event	Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements - Courtyard King Kamehameha’s Kona Beach Hotel, Kailua-Kona, United States Duration: 1 Dec 2012 → 6 Dec 2012

Conference

Conference	Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements
Location	Courtyard King Kamehameha’s Kona Beach Hotel
Country/Territory	United States
City	Kailua-Kona
Period	01/12/2012 → 06/12/2012

Bibliographical note

Oral presentation

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This output contributes to the following UN Sustainable Development Goals (SDGs)

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title = "Antioxidant effect of seaweed extracts in food emulsion systems enriched with fish oil",

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. ",

author = "Larsen, {Ditte Baun} and Sabeena Farvin and Charlotte Jacobsen",

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year = "2012",

language = "English",

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Antioxidant effect of seaweed extracts in food emulsion systems enriched with fish oil. / Larsen, Ditte Baun; Farvin, Sabeena; Jacobsen, Charlotte.
2012. Abstract from Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, Kailua-Kona, Hawaii, United States.

Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

TY - ABST

T1 - Antioxidant effect of seaweed extracts in food emulsion systems enriched with fish oil

AU - Larsen, Ditte Baun

AU - Farvin, Sabeena

AU - Jacobsen, Charlotte

N1 - Oral presentation

PY - 2012

Y1 - 2012

N2 - 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.

AB - 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.

M3 - Conference abstract for conference

T2 - Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements

Y2 - 1 December 2012 through 6 December 2012

ER -