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

Ditte Baun Hermund; Rosa Jonsdottir; Hordur Kristinsson; 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 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 four different extracts from F. vesiculosus were added to fish oil enriched mayonnaise in 2 different concentrations (1.5 and 2 g/kg mayonnaise). At 7 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 this study will be presented.

Original language	English
Publication date	2014
Number of pages	1
Publication status	Published - 2014
Event	12th Euro Fed Lipid Congress: Oils, Fats and Lipids: From lipidomics to industrial innovation - Montpellier, France Duration: 14 Sept 2014 → 17 Sept 2014 Conference number: 12

Conference

Conference	12th Euro Fed Lipid Congress
Number	12
Country/Territory	France
City	Montpellier
Period	14/09/2014 → 17/09/2014

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title = "Seaweed based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise",

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 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 four different extracts from F. vesiculosus were added to fish oil enriched mayonnaise in 2 different concentrations (1.5 and 2 g/kg mayonnaise). At 7 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 this study will be presented.",

author = "Hermund, {Ditte Baun} and Rosa Jonsdottir and Hordur Kristinsson and Charlotte Jacobsen",

year = "2014",

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T1 - Seaweed based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise

AU - Hermund, Ditte Baun

AU - Jonsdottir, Rosa

AU - Kristinsson, Hordur

AU - Jacobsen, Charlotte

N1 - Conference code: 12

PY - 2014

Y1 - 2014

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 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 four different extracts from F. vesiculosus were added to fish oil enriched mayonnaise in 2 different concentrations (1.5 and 2 g/kg mayonnaise). At 7 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 this study 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 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 four different extracts from F. vesiculosus were added to fish oil enriched mayonnaise in 2 different concentrations (1.5 and 2 g/kg mayonnaise). At 7 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 this study will be presented.

M3 - Conference abstract for conference

T2 - 12th Euro Fed Lipid Congress

Y2 - 14 September 2014 through 17 September 2014

ER -