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

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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.

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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

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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”.

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Authors and Affiliations

  1. Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, 2800, Lyngby, Denmark

    Philipp J. Honold, Charlotte Jacobsen & Ditte B. Hermund

  2. Matís ohf., Vínlandsleid 12, 113, Reykjavík, Iceland

    Rósa Jónsdóttir & Hordur G. Kristinsson

Authors
  1. Philipp J. Honold
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  2. Charlotte Jacobsen
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  3. Rósa Jónsdóttir
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  4. Hordur G. Kristinsson
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  5. Ditte B. Hermund
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Corresponding author

Correspondence to Charlotte Jacobsen.

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Honold, P.J., Jacobsen, C., Jónsdóttir, R. et al. Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise. Eur Food Res Technol 242, 571–584 (2016). https://doi.org/10.1007/s00217-015-2567-y

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