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Activity of plant extracts for preserving functional food containing n-3-PUFA

An Erratum to this article was published on 05 November 2003

Abstract

The ability of antioxidants obtained from natural sources to stabilise foodstuffs containing long n-3 fatty acids of marine origin has been determined. Food systems enriched in polyunsaturated fatty acids (PUFA) were: emulsified horse mackerel (Trauchurus trauchurus) muscle, fish oil-in-water emulsions (4% of n-3 PUFA) and fish oils (40% of n-3 PUFA). Rosemary leaves and extra virgin olive oil (EVO) were employed as sources of natural phenolic antioxidants. Both vegetable extracts were able to retard lipid oxidation in the different lipid systems. Rosemary extracts with a high content of carnosoic acid showed a significant synergism with fish proteins, by reinforcing their antioxidative effectiveness. Fish proteins and EVO-phenolics showed minor cooperative effects for inhibiting oxidation. The antioxidative partition into the different phases in the emulsified systems showed minor amounts of phenolics in the aqueous phases, except hydroxytyrosol and tyrosol, and a high adsorption on fish muscle.

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Fig. 1A, B.
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Acknowledgments

The authors acknowledge financial support for Xunta de Galicia (PGIDTOOAGR20901PR) and Spanish Ministry of Science and Technology (PPQ2000-0688-C05-05 and HI2002-0128).

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An erratum to this article can be found at http://dx.doi.org/10.1007/s00217-003-0838-5

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Medina, I., González, M.J., Pazos, M. et al. Activity of plant extracts for preserving functional food containing n-3-PUFA. Eur Food Res Technol 217, 301–307 (2003). https://doi.org/10.1007/s00217-003-0745-9

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  • DOI: https://doi.org/10.1007/s00217-003-0745-9

Keywords

  • Omega 3-containing food
  • Natural antioxidants
  • Lipid oxidation
  • Healthy food