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

European Food Research and Technology

Volumn 242, Issue 4, 2016, Pages 571-584

  Honold, Philipp J ^a   Jacobsen, Charlotte ^a   Jónsdóttir, Rósa ^b   Kristinsson, Hordur G ^b   Hermund, Ditte B ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Matis ohf Iceland   (Iceland)

Author keywords

Brown algae; Food emulsions; Fucus vesiculosus; Lipid oxidation; Mayonnaise; n 3 LC PUFA; Phlorotannins; Pigments

Indexed keywords

ACETONE; AGENTS; ALGAE; ANTIOXIDANTS; ETHANOL; FISH; OILS AND FATS; PHENOLS; PIGMENTS; SEAWEED; SOLVENT EXTRACTION;

BROWN ALGAE; FOOD EMULSIONS; FUCUS VESICULOSUS; LIPID OXIDATION; MAYONNAISE; PHLOROTANNINS;

EXTRACTION;

EID: 84961156778     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2567-y     Document Type: Article

References (40)

1. Horrocks LA, Yeo YK (1999) Health benefits of docosahexaenoic acid (DHA). Pharm Res 40:221–225
2. Covert L (2009) Established cardiovascular benefits of omega-3 EPA/DHA. Natura Bus Technol. 5:32–34
3. Jacobsen C, Hartvigsen K, Lund P, Thomsen MK, Skibsted LH, Adler-Nissen J, Holmer G, Meyer AS (2000) Oxidation in fish oil-enriched mayonnaise 3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis. Eur Food Res Technol 211:86–98
4. Lindenschmidt RC, Tryka AF, Goad ME, Witschi HP (1986) The effects of dietary butylated hydroxytoluene on liver and colon-tumor development in mice. Toxicology 38:151–160
5. Hata Y, Nakajima K, Uchida J, Hidaka H, Nakano T (2001) Clinical effects of brown seaweed, Undaria pinnatifida (wakame), on blood pressure in hypertensive subjects. J Clin Biochem Nutr 30:43–53
6. Kim AR, Shin TS, Lee MS, Park JY, Park KE, Yoon NY, Kim JS, Choi JS, Jang BC, Byun DS, Park NK, Kim HR (2009) Isolation and identification of phlorotannins from ecklonia stolonifera with antioxidant and anti-inflammatory properties. J Agric Food Chem 57:3483–3489
7. Farvin KHS, Jacobsen C (2013) Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast. Food Chem 138:1670–1681
8. Holdt SL, Kraan S (2011) Bioactive compounds in seaweed: functional food applications and legislation. J Appl Phycol 23:543–597
9. Kim EY, Kim YR, Nam TJ, Kong IS (2012) Antioxidant and DNA protection activities of a glycoprotein isolated from a seaweed, Saccharina japonica. Int J Food Sci Technol 47:1020–1027
10. Rodriguez-Jasso RM, Mussatto SI, Pastrana L, Aguilar CN, Teixeira JA (2014) Chemical composition and antioxidant activity of sulphated polysaccharides extracted from Fucus vesiculosus using different hydrothermal processes. Chem Pap 68:203–209
11. Hemmi A, Honkanen T, Jormalainen V (2004) Inducible resistance to herbivory in Fucus vesiculosus: duration, spreading and variation with nutrient availability. Mar Ecol Prog Ser 273:109–120
12. Wang T, Jonsdottir R, Olafsdottir G (2009) Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds. Food Chem 116:240–248
13. Wang T, Jonsdottir R, Liu HY, Gu LW, Kristinsson HG, Raghavan S, Olafsdottir G (2012) Antioxidant capacities of phlorotannins extracted from the brown algae Fucus vesiculosus. J Agric Food Chem 60:5874–5883
14. O’Sullivan AM, O’Callaghan YC, O’Grady MN, Queguineur B, Hanniffy D, Troy DJ, Kerry JP, O’Brien NM (2011) In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland. Food Chem 126:1064–1070
15. Hermund DB, Yesiltas B, Honold P, Jónsdóttir R, Kristinsson HG, Jacobsen C (2015) Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish oil-enriched milk and mayonnaise. J Funct Food. doi:10.1016/j.jff.2015.02.020
16. Wang T, Jónsdóttir R, Kristinsson HG, Thorkelsson G, Jacobsen C, Hamaguchi PY, Ólafsdóttir G (2010) Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions. Food Chem 123:321–330
17. Frankel EN, Meyer AS (2000) The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J Sci Food Agric 80:1925–1941
18. Frankel EN (2005) Lipid oxidtion. The oily press. Athanaeum Press Ltd, Gateshared
19. Causeret D, Matringe E, Lorient D (1991) Ionic strength and pH effects on composition and microstructure of yolk granules. J Food Sci 56:1532–1536
20. Jacobsen C, Timm M, Meyer AS (2001) Oxidation in fish oil enriched mayonnaise: ascorbic acid and low pH increase oxidative deterioration. J Agric Food Chem 49:3947–3956
21. Jacobsen C, Hartvigsen K, Thomsen MK, Hansen LF, Lund P, Skibsted LH, Holmer G, Adler-Nissen J, Meyer AS (2001) Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration. J Agric Food Chem 49:1009–1019
22. AOCS (2009) Official method 891.10: crude protein in meat. Block Digestion Method, IL: Chamapaign
23. Lourenco SO, Barbarino E, De-Paula JC, Pereidra LOD, Marquez UML (2002) Amino acid composition, protein content and calculation of nitrogen-to-protein conversion factors of 19 tropical seaweeds. Phycol Res 50:233–241
24. van Heukelem L, Thomas CS (2001) Computer-assisted high-performance liquid chromatography method development with applications to the isolation and analysis of phytoplankton pigments. J Chromatogr A 1:31–49
25. Yang J, Guo J, Yuan J (2008) In vitro antioxidant properties of rutin. LWT: Food Sci Technol 41:1060–1066
26. Farvin KHS, Baron CP, Nielsen NS, Jacobsen C (2010) Antioxidant activity of yoghurt peptides: part 1-in vitro assays and evaluation in omega-3 enriched milk. Food Chem 123:1081–1089
27. Meyer AS, Jacobsen C (1996) Fate of the synergistic antioxidant system ascorbic acid, lecithin and tocopherol in mayonnaise: partition of ascorbic acid. J Food Lipids 3:139–147
28. Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37:911–917
29. AOCS (2009) Official method Ce 8-89, determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC. AOCS, Chamapaign
30. AOCS (2009) Official Method Ce 1b-89, Fatty acid composition by GC. marine oils. AOCS, Chamapaign
31. Shantha NC, Decker EA (1994) Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. J AOAC Int 77:421–424
32. Hartvigsen K, Lund P, Hansen LF, Holmer G (2000) Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage. J Agric Food Chem 48:4858–4867
33. Koivikko R, Eranen JK, Loponen J, Jormalainen V (2008) Variation of phlorotannins among three populations of Fucus vesiculosus as revealed by HPLC and colorimetric quantification. J Chem Ecol 34:57–64
34. Phillips DJH (1979) Trace-metals in the common mussel, mytilus-edulis (L), and in the Alga Fucus-Vesiculosus (L) from the region of the sound (Oresund). Environ Pollut 18:31–43
35. Nygard CA, Ekelund NGA (2006) Photosynthesis and UV-B tolerance of the marine alga Fucus vesiculosus at different sea water salinities. J Appl Phycol 18:461–467
36. Sachindra NM, Sato E, Maeda H, Hosokawa M, Niwano Y, Kohno M, Miyashita K (2007) Radical scavenging and singlet oxygen quenching activity of marine carotenoid fucoxanthin and its metabolites. J Agric Food Chem 55:8516–8522
37. Lanfer-Marquez UM, Barros RMC, Sinnecker P (2005) Antioxidant activity of chlorophylls and their derivatives. Food Res Int 38:885–891
38. Krinsky NI (1989) Antioxidant functions of carotenoids. Free Radic Biol Med 7:617–635
39. Ruperez P, Ahrazem O, Leal JA (2002) Potential antioxidant capacity of sulfated polysaccharides from the edible marine brown seaweed Fucus vesiculosus. J Agric Food Chem 50:840–845
40. Porter LJ (1989) Condensed tannins, natural products of woody plants. Springer, Berlin, pp 651–690