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

• Published in: European food research & technology Vol. 242; no. 4; pp. 571 - 584
• Main Authors: Honold, Philipp J, Jacobsen, Charlotte, Jónsdóttir, Rósa, Kristinsson, Hordur G, Hermund, Ditte B
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.04.2016; Springer Nature B.V
• Subjects: Acetone; Agriculture; Algae; Analytical Chemistry; antioxidant activity; Antioxidants; Bioactive compounds; Biotechnology; Carotenoids; Chemistry; Chemistry and Materials Science; chlorophyll; Condiments; Ethanol; Food; food research; Food Science; Forestry; Fucus vesiculosus; ingredients; Iron; lipid peroxidation; Lipids; mayonnaise; Metals; Natural products; octanol; Original Paper; Oxidation; phenolic compounds; Phenols; Pigments; Polyphenols; solvents; Studies; Denmark; Brown algae; Mayonnaise; Food emulsions; Lipid oxidation; Pigments; n-3 LC-PUFA; Phlorotannins
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-015-2567-y

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.