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European Food Research and Technology

, Volume 242, Issue 4, pp 571–584 | Cite as

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

  • Philipp J. Honold
  • Charlotte JacobsenEmail author
  • Rósa Jónsdóttir
  • Hordur G. Kristinsson
  • Ditte B. Hermund
Original Paper

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.

Keywords

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

Abbreviations

AcE

Acetone extract from F. vesiculosus

DHA

Docosahexaenoic acid

DPPH

2,2-Diphenyl-1-picrylhydrazyl

EPA

Eicosapentaenoic acid

EtE

Ethanol extract from F. vesiculosus

F. vesiculosus

Fucus vesiculosus

GC

Gas chromatography

HPLC

High-pressure liquid chromatography

LC-PUFA

Long-chain polyunsaturated fatty acids

logP

Octanol/water partitioning coefficient

o/w emulsion

Oil-in-water emulsion

PCA

Principal component analysis

PV

Peroxide value

TPC

Total phlorotannin content

WoE

Aqueous extract from old parts of the F. vesiculosus leaf

WyE

Aqueous extract from young parts of the F. vesiculosus leaf

Notes

Acknowledgments

We thank Inge Holmberg, Lis Berner and Thi Thu Trang Vu for their skilful work in the laboratory and Maritex (subsidiary of TINE BA, Norway) for providing the fish oil for the study. We also thank Birgitte Koch Herbst and Jens Jørgen Sloth for their help with the metal analysis and Hamed Safafar who modified and optimized the HPLC method for pigment measurement. The study is part of the project “Novel bioactive seaweed based ingredients and products” financed by Nordic Innovation. The work was done in collaboration with Matís in Iceland as part of work package 2 “Characterization of ingredients”.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2015

Authors and Affiliations

  • Philipp J. Honold
    • 1
  • Charlotte Jacobsen
    • 1
    Email author
  • Rósa Jónsdóttir
    • 2
  • Hordur G. Kristinsson
    • 2
  • Ditte B. Hermund
    • 1
  1. 1.Division of Industrial Food Research, National Food InstituteTechnical University of DenmarkLyngbyDenmark
  2. 2.Matís ohf.ReykjavíkIceland

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