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The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems
Author(s) -
Jónsdóttir Rósa,
Geirsdóttir Margrét,
Hamaguchi Patricia Y,
Jamnik Polona,
Kristinsson Hordur G,
Undeland Ingrid
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7328
Subject(s) - oxygen radical absorbance capacity , lipid oxidation , chemistry , food science , tbars , hydrolysate , antioxidant , dpph , fish oil , thiobarbituric acid , emulsion , lipid peroxidation , biochemistry , hydrolysis , fish <actinopterygii> , biology , fishery
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. © 2015 Society of Chemical Industry