New novel bioactive algae based food ingredients

Ditte Baun Hermund*

*Corresponding author for this work

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

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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 I 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 phlorotannin content. Phlorotannins is a dominant polyphenolic compound. However, studies on the effectiveness of seaweed extracts in food systems are sparse. Therefore there is a need to look further into this area.
A storage experiment was performed where two extracts from F. vesiculosus was added to fish oil enriched mayonnaise in 3 different concentrations (1, 1.5 and 2 g/kg mayonnaise). At five time points (day 0, 7, 14, 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 this study will be presented
Original languageEnglish
Publication date2014
Number of pages1
Publication statusPublished - 2014
Event105th AOCS Annual Meeting - San Antonio, TX, United States
Duration: 4 May 20147 May 2014


Conference105th AOCS Annual Meeting
Country/TerritoryUnited States
CitySan Antonio, TX


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