Six different extracts from Icelandic F. vesiculosus were studied. The total phenolic content was determined and the in vitro antioxidant properties were evaluated. The extracts were also characterized with respect to composition of other bioactive compounds. To evaluate the antioxidant efficacy of the extracts in foods, two storage experiments have been performed. In the first storage experiment two extracts (water and ethyl acetate) were added to 20% fish oil enriched mayonnaise in three different concentrations, 1.0, 1.5 and 2.0 g/kg mayonnaise, respectively. At five time points (day 0, 7, 14, 21, 28) samples were taken and analysed. For the other storage experiment, four extracts were evaluated, an acetone, ethanol and two water extracts; one made of the young part of the seaweed and one of the old part. The extracts were added to 20% fish oil enriched mayonnaise in two different concentrations, 1.5 and 2.0 g/kg mayonnaise, respectively. At seven time points (day 0, 3, 7, 10, 13, 21 and 28) samples were taken and analysed. Lipid oxidation during storage was followed by determination of peroxide value, tocopherol content, fatty acid composition and development of secondary oxidation products. Results from the two storage trials will, along with the characterization of the extracts, be presented.
|Number of pages||1|
|Publication status||Published - 2014|
|Event||2nd International Conference on Algal Biorefinery: A potential source of food, feed, biochemicals, biofuels and biofertilizers - DTU, Lyngby, Denmark|
Duration: 27 Aug 2014 → 29 Aug 2014
Conference number: 2
|Conference||2nd International Conference on Algal Biorefinery|
|Period||27/08/2014 → 29/08/2014|