Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions

Food Research International

Volumn 99, Issue , 2017, Pages 986-994

  Agregán, Rubén ^a   Munekata, Paulo E ^b   Domínguez, Ruben ^a   Carballo, Javier ^c   Franco, Daniel ^a   Lorenzo, José M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c UNIVERSITY OF VIGO   (Spain)

Author keywords

Antioxidant activity; Ascophyllum nodosum; Bifurcaria bifurcata; Fucus vesiculosus; Phenolic content; Seaweed extract

Indexed keywords

AGENTS; FOOD STORAGE; FREE RADICALS; OXIDATION; PLANTS (BOTANY); SEAWEED;

ANTI-OXIDANT ACTIVITIES; ASCOPHYLLUM NODOSUM; BIFURCARIA BIFURCATA; FUCUS VESICULOSUS; PHENOLIC CONTENT;

ANTIOXIDANTS;

1,1-DIPHENYL-2-PICRYLHYDRAZYL; 2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; BIPHENYL DERIVATIVE; BUTYLCRESOL; CHLORIDE; FERRIC CHLORIDE; FERRIC ION; FOOD PRESERVATIVE; PICRIC ACID; POLYPHENOL; RAPESEED OIL; SULFONIC ACID DERIVATIVE;

BROWN ALGA; CHEMISTRY; COMPARATIVE STUDY; FOOD STORAGE; FUCUS; ISOLATION AND PURIFICATION; OXIDATION REDUCTION REACTION; OXYGEN RADICAL ABSORBANCE CAPACITY; PROCEDURES; SEAWEED; TIME FACTOR;

ANTIOXIDANTS; BENZOTHIAZOLES; BIPHENYL COMPOUNDS; BUTYLATED HYDROXYTOLUENE; CHLORIDES; FERRIC COMPOUNDS; FOOD PRESERVATIVES; FOOD STORAGE; FUCUS; OXIDATION-REDUCTION; OXYGEN RADICAL ABSORBANCE CAPACITY; PHAEOPHYTA; PICRATES; POLYPHENOLS; RAPESEED OIL; SEAWEED; SULFONIC ACIDS; TIME FACTORS;

EID: 85006757475     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.11.009     Document Type: Article

References (43)

1. 2-mediated DNA damage. European Food Research and Technology 226:1–2 (2007), 71–79.
2. Aladedunye, F., Kersting, H.J., Matthäus, B., Phenolic extract from wild rose hip with seed: Composition, antioxidant activity, and performance in canola oil. European Journal of Lipid Science and Technology 116:8 (2014), 1025–1034.
3. Ali, S., Chatha, S.A.S., Ali, Q., Hussain, A.I., Hussain, S.M., Perveen, R., Oxidative stability of cooking oil blend stabilized with leaf extract of Eucalyptus citriodora. International Journal of Food Properties 19:7 (2016), 1556–1565.
4. AOAC, Peroxide value of oils and fats. Official method 965.33. Official Methods of Analysis, 17th ed., 2000, Association of Official Analytical Chemist, Gaithersburg: Maryland (USA).
5. Benzie, I.F., Strain, J.J., The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry 239:1 (1996), 70–76.
6. Boisvert, C., Beaulieu, L., Bonnet, C., Pelletier, E., Assessment of the antioxidant and antibacterial activities of three species of edible seaweeds. Journal of Food Biochemistry 39:4 (2015), 377–387.
7. Brand-Williams, W., Cuvelier, M.E., Berset, C.L.W.T., Use of a free radical method to evaluate antioxidant activity. LWT- Food Science and Technology 28:1 (1995), 25–30.
8. Chan, P.T., Matanjun, P., Yasir, S.M., Tan, T.S., Antioxidant activities and polyphenolics of various solvent extracts of red seaweed, Gracilaria changii. Journal of Applied Phycology 27:6 (2015), 2377–2386.
9. Claus, T., Maruyama, S.A., Palombini, S.V., Montanher, P.F., Bonafé, E.G., Junior, O.D.O.S., Visentainer, J.V., Chemical characterization and use of artichoke parts for protection from oxidative stress in canola oil. LWT- Food Science and Technology 61:2 (2015), 346–351.
10. Codex Alimentarius, Norma del Codex para Aceites Vegetales Especificados. 2005, Codex Alimentarius.
11. Cornish, M.L., Garbary, D.J., Antioxidants from macroalgae: Potential applications in human health and nutrition. Algae 25:4 (2010), 155–171.
12. Craft, B.D., Kerrihard, A.L., Amarowicz, R., Pegg, R.B., Phenol-based antioxidants and the in vitro methods used for their assessment. Comprehensive Reviews in Food Science and Food Safety 11 (2012), 148–173.
13. Dávalos, A., Bartolomé, B., Suberviola, J., Gómez-Cordovés, C., ORAC-fluorescein as model for evaluating antioxidant activity of wines. Polish Journal of Food and Nutrition Science 12:1 (2003), 133–136.
14. De Abreu, D.P., Losada, P.P., Maroto, J., Cruz, J.M., Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.). Food Research International 43:5 (2010), 1277–1282.
15. Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F., Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28:3 (1956), 350–356.
16. Farahmandfar, R., Asnaashari, M., Sayyad, R., Comparison antioxidant activity of Tarom Mahali rice bran extracted from different extraction methods and its effect on canola oil stabilization. Journal of Food Science and Technology 52:10 (2015), 6385–6394.
17. Franco, D., Pateiro, M., Rodríguez Amado, I., López Pedrouso, M., Zapata, C., Vázquez, J.A., Lorenzo, J.M., Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation. European Journal of Lipid Science and Technology, 2016, 10.1002/ejlt.201500419.
18. IUPAC, Paquot, C., Hautfenne, A., (eds.) Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th ed., 1987, Blackwell Scientific, London.
19. Jiménez-Escrig, A., Sánchez-Muniz, F.J., Dietary fibre from edible seaweeds: Chemical structure, physicochemical properties and effects on cholesterol metabolism. Nutrition Research 20:4 (2000), 585–598.
20. Jittrepotch, N., Ushio, H., Ohshima, T., Oxidative stabilities of triacylglycerol and phospholipid fractions of cooked Japanese sardine meat during low temperature storage. Food Chemistry 99:2 (2006), 360–367.
21. Kikugawa, K., Kato, T., Hayasaka, A., Formation of dityrosine and other fluorescent amino acids by reaction of amino acids with lipid hydroperoxides. Lipids 26:11 (1991), 922–929.
22. Kim, T.S., Yeo, J., Kim, J.Y., Kim, M.J., Lee, J., Determination of the degree of oxidation in highly-oxidised lipids using profile changes of fatty acids. Food Chemistry 138:2–3 (2013), 1792–1799.
23. Kindleysides, S., Quek, S.Y., Miller, M.R., Inhibition of fish oil oxidation and the radical scavenging activity of New Zealand seaweed extracts. Food Chemistry 133:4 (2012), 1624–1631.
24. Lowry, O.H., Rosebrough, N.J., Farr, A.L., Randall, R.J., Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry 193:1 (1951), 265–275.
25. Maleki, M., Ariaii, P., Fallah, H., Effects of celery extracts on the oxidative stability of canola oil under thermal condition. Journal of Food Processing and Preservation 40:3 (2015), 531–540.
26. Müller, L., Fröhlich, K., Böhm, V., Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay. Food Chemistry 129:1 (2011), 139–148.
27. Ou, B., Hampsch-Woodill, M., Prior, R.L., Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry 49:10 (2001), 4619–4626.
28. Piccolella, S., Fiorentino, A., Pacifico, S., D'Abrosca, B., Uzzo, P., Monaco, P., Antioxidant properties of sour cherries (Prunus cerasus L.): Role of colorless phytochemicals from the methanolic extract of ripe fruits. Journal of Agricultural and Food Chemistry 56:6 (2008), 1928–1935.
29. Poiana, M.A., Enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract. International Journal of Molecular Sciences 13:7 (2012), 9240–9259.
30. Prior, R.L., Hoang, H.A., Gu, L., Wu, X., Bacchiocca, M., Howard, L., Jacob, R., Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples. Journal of Agricultural and Food Chemistry 51:11 (2003), 3273–3279.
31. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26:9 (1999), 1231–1237.
32. Sabeena Farvin, K.H., Jacobsen, C., Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast. Food Chemistry 138:2 (2013), 1670–1681.
33. Samotyja, U., Małecka, M., Antioxidant activity of blackcurrant seeds extract and rosemary extracts in soybean oil. European Journal of Lipid Science and Technology 112:12 (2010), 1331–1336.
34. Shahid Chatha, S.A., Hussain, A.I., Bajwa, J.U.R., Hussain Sherazi, S.T., Shaukat, A., Wheat bran extracts: A potent source of natural antioxidants for the stabilization of canola oil. Grasas y Aceites 62:2 (2011), 190–197.
35. Shahidi, F., Desilva, C., Amarowicz, R., Antioxidant activity of extracts of defatted seeds of niger (Guizotia abyssinica). Journal of the American Oil Chemists' Society 80:5 (2003), 443–450.
36. Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 299 (1999), 152–178.
37. Suja, K.P., Abraham, J.T., Thamizh, S.N., Jayalekshmy, A., Arumughan, C., Antioxidant efficacy of sesame cake extract in vegetable oil protection. Food Chemistry 84:3 (2004), 393–400.
38. Suleiman, A.E.M., El-Makhzangy, A., Ramadan, M., Antiradical performance and physicochemical characteristics of vegetable oils upon frying of French fries: A preliminary comparative. Electronic Journal of Environmental, Agricultural and Food Chemistry 5:1 (2006), 1429–1441.
39. Talpur, M.A., Changying, J., Chandio, F.A., Junejo, S.A., Mari, I.A., Application of oven drying method on moisture content of ungrounded and grounded (long and short) rice for storage. Journal of Stored Products and Postharvest Research 2:12 (2011), 245–247.
40. Turan, S., Efficiency of various plant essential oils in stabilization of canola oil and of its purified triacylglycerols. Journal of Essential Oil Research 26:3 (2014), 166–176.
41. Wang, T., Jonsdottir, R., Ólafsdóttir, G., Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds. Food Chemistry 116:1 (2009), 240–248.
42. Zhang, Y., Yang, L., Zu, Y., Chen, X., Wang, F., Liu, F., Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry 118:3 (2010), 656–662.
43. Zubia, M., Robledo, D., Freile-Pelegrin, Y., Antioxidant activities in tropical marine macroalgae from the Yucatan Peninsula, Mexico. Journal of Applied Phycology 19:5 (2007), 449–458.