Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise

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

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Brown seaweed Fucus vesiculosus has a high potential as a source of natural antioxidants due to a high diversity of bioactive compounds in its composition. In this study, four extracts were characterized with respect to composition of bioactive compounds, in vitro antioxidant properties and their partitioning between water and octanol. Additionally, the antioxidant activity of the extracts was evaluated in a fish-oil-enriched mayonnaise. Acetone and ethanol were found to extract the highest amount of phenolic compounds and carotenoids. Water used as extraction solvent, extracted some phenolic compounds but also higher amount of metals and chlorophyll derivates. It was proposed that extracts with high phenolic content and low iron content, such as the acetone and ethanol extract, would have the highest potential as antioxidants in foods. This was confirmed in the storage trial, where these extracts showed higher antioxidant activity.
Original languageEnglish
JournalEuropean Food Research and Technology
Volume242
Issue number4
Pages (from-to)571-584
ISSN1438-2377
DOIs
Publication statusPublished - 2016

Keywords

  • Brown algae
  • Phlorotannins
  • Food emulsions
  • Lipid oxidation
  • Mayonnaise
  • Fucus vesiculosus

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