Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise

Ditte Baun Hermund, Betül Yesiltas, Philipp Honold, Rósa Jónsdóttir, Hordur G. Kristinsson, Charlotte Jacobsen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Bioactive compounds from Fucus vesiculosus were extracted and their antioxidant efficacy in fish-oil-enriched foods was evaluated. Water extract (WE) and ethyl acetate fraction (EAF) were obtained and characterised. Furthermore, WE and EAF were added to fish-oil-enriched milk or mayonnaise. Oxidation during storage was evaluated. EAF showed highest phenolic and pigment contents compared with WE. Antioxidant efficacy was found to be dependent on the concentration in the foods. Furthermore, high antioxidant activity in the foods was related to high radical scavenging, high or moderate metal chelating ability, as well as high phenolic and carotenoid contents.
Original languageEnglish
JournalJournal of Functional Foods
Volume19
Issue numberPart B
Pages (from-to)828-841
ISSN1756-4646
DOIs
Publication statusPublished - 2015

Keywords

  • Brown algae
  • Phlorotannin
  • Fortification
  • Omega-3
  • Lipid oxidation
  • Food emulsions

Cite this

@article{b4441d64997c450eba41f4dd67d5921a,
title = "Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise",
abstract = "Bioactive compounds from Fucus vesiculosus were extracted and their antioxidant efficacy in fish-oil-enriched foods was evaluated. Water extract (WE) and ethyl acetate fraction (EAF) were obtained and characterised. Furthermore, WE and EAF were added to fish-oil-enriched milk or mayonnaise. Oxidation during storage was evaluated. EAF showed highest phenolic and pigment contents compared with WE. Antioxidant efficacy was found to be dependent on the concentration in the foods. Furthermore, high antioxidant activity in the foods was related to high radical scavenging, high or moderate metal chelating ability, as well as high phenolic and carotenoid contents.",
keywords = "Brown algae, Phlorotannin, Fortification, Omega-3, Lipid oxidation, Food emulsions",
author = "Hermund, {Ditte Baun} and Bet{\"u}l Yesiltas and Philipp Honold and R{\'o}sa J{\'o}nsd{\'o}ttir and Kristinsson, {Hordur G.} and Charlotte Jacobsen",
year = "2015",
doi = "10.1016/j.jff.2015.02.020",
language = "English",
volume = "19",
pages = "828--841",
journal = "Journal of Functional Foods",
issn = "1756-4646",
publisher = "Elsevier",
number = "Part B",

}

Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise. / Hermund, Ditte Baun; Yesiltas, Betül; Honold, Philipp; Jónsdóttir, Rósa; Kristinsson, Hordur G.; Jacobsen, Charlotte.

In: Journal of Functional Foods, Vol. 19, No. Part B, 2015, p. 828-841.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise

AU - Hermund, Ditte Baun

AU - Yesiltas, Betül

AU - Honold, Philipp

AU - Jónsdóttir, Rósa

AU - Kristinsson, Hordur G.

AU - Jacobsen, Charlotte

PY - 2015

Y1 - 2015

N2 - Bioactive compounds from Fucus vesiculosus were extracted and their antioxidant efficacy in fish-oil-enriched foods was evaluated. Water extract (WE) and ethyl acetate fraction (EAF) were obtained and characterised. Furthermore, WE and EAF were added to fish-oil-enriched milk or mayonnaise. Oxidation during storage was evaluated. EAF showed highest phenolic and pigment contents compared with WE. Antioxidant efficacy was found to be dependent on the concentration in the foods. Furthermore, high antioxidant activity in the foods was related to high radical scavenging, high or moderate metal chelating ability, as well as high phenolic and carotenoid contents.

AB - Bioactive compounds from Fucus vesiculosus were extracted and their antioxidant efficacy in fish-oil-enriched foods was evaluated. Water extract (WE) and ethyl acetate fraction (EAF) were obtained and characterised. Furthermore, WE and EAF were added to fish-oil-enriched milk or mayonnaise. Oxidation during storage was evaluated. EAF showed highest phenolic and pigment contents compared with WE. Antioxidant efficacy was found to be dependent on the concentration in the foods. Furthermore, high antioxidant activity in the foods was related to high radical scavenging, high or moderate metal chelating ability, as well as high phenolic and carotenoid contents.

KW - Brown algae

KW - Phlorotannin

KW - Fortification

KW - Omega-3

KW - Lipid oxidation

KW - Food emulsions

U2 - 10.1016/j.jff.2015.02.020

DO - 10.1016/j.jff.2015.02.020

M3 - Journal article

VL - 19

SP - 828

EP - 841

JO - Journal of Functional Foods

JF - Journal of Functional Foods

SN - 1756-4646

IS - Part B

ER -