Rósa Jónsdóttir1, Margrét Geirsdóttir1, Patricia Y Hamaguchi1, Polona Jamnik2, Hordur G Kristinsson1,3, Ingrid Undeland4. 1. Matis Ltd, Icelandic Food and Biotech R&D, Vinlandsleid 12, 113, Reykjavík, Iceland. 2. Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Ljubljana, Slovenia. 3. Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA. 4. Chalmers University of Technology, Chemical and Biological Engineering - Food Science, Gothenburg, Sweden.
Abstract
BACKGROUND: The ability of different in vitro antioxidant assays to predict the efficiency of cod protein hydrolysate (CPH) and Fucus vesiculosus ethyl acetate extract (EA) towards lipid oxidation in haemoglobin-fortified washed cod mince and iron-containing cod liver oil emulsion was evaluated. The progression of oxidation was followed by sensory analysis, lipid hydroperoxides and thiobarbituric acid-reactive substances (TBARS) in both systems, as well as loss of redness and protein carbonyls in the cod system. RESULTS: The in vitro tests revealed high reducing capacity, high DPPH radical scavenging properties and a high oxygen radical absorbance capacity (ORAC) value of the EA which also inhibited lipid and protein oxidation in the cod model system. The CPH had a high metal chelating capacity and was efficient against oxidation in the cod liver oil emulsion. CONCLUSION: The results indicate that the F. vesiculosus extract has a potential as an excellent natural antioxidant against lipid oxidation in fish muscle foods while protein hydrolysates are more promising for fish oil emulsions. The usefulness of in vitro assays to predict the antioxidative properties of new natural ingredients in foods thus depends on the knowledge about the food systems, particularly the main pro-oxidants present.
BACKGROUND: The ability of different in vitro antioxidant assays to predict the efficiency of cod protein hydrolysate (CPH) and Fucus vesiculosusethyl acetate extract (EA) towards lipid oxidation in haemoglobin-fortified washed cod mince and iron-containing cod liver oil emulsion was evaluated. The progression of oxidation was followed by sensory analysis, lipid hydroperoxides and thiobarbituric acid-reactive substances (TBARS) in both systems, as well as loss of redness and protein carbonyls in the cod system. RESULTS: The in vitro tests revealed high reducing capacity, high DPPH radical scavenging properties and a high oxygen radical absorbance capacity (ORAC) value of the EA which also inhibited lipid and protein oxidation in the cod model system. The CPH had a high metal chelating capacity and was efficient against oxidation in the cod liver oil emulsion. CONCLUSION: The results indicate that the F. vesiculosus extract has a potential as an excellent natural antioxidant against lipid oxidation in fish muscle foods while protein hydrolysates are more promising for fish oil emulsions. The usefulness of in vitro assays to predict the antioxidative properties of new natural ingredients in foods thus depends on the knowledge about the food systems, particularly the main pro-oxidants present.
Authors: Ana S Martin-Rubio; Patricia Sopelana; Fumie Nakashima; Takahiro Shibata; Koji Uchida; María D Guillén Journal: Antioxidants (Basel) Date: 2019-08-21
Authors: Rodrigo T Neto; Catarina Marçal; Ana S Queirós; Helena Abreu; Artur M S Silva; Susana M Cardoso Journal: Int J Mol Sci Date: 2018-09-30 Impact factor: 5.923