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
Artikel i vetenskaplig tidskrift, 2016

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 hemoglobin fortified washed cod mince and iron containing cod liver oil emulsion was evaluated. Progression of oxidation was followed by sensory analysis, lipid hydroperoxides and TBA-reactive substances (TBARS) in both systems, as well as redness loss and protein carbonyls in the cod system. RESULTS The in vitro tests revealed high reducing capacity, high DPPH radical scavenging properties and high ORAC-value of the EA which also inhibited lipid and protein oxidation in the cod model system. The CPH had 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.

in vitro assays

cod protein hydrolysate

Fucus vesiculosus

marine food model systems

antioxidant activity


Rósa Jónsdóttir

Matis ohf., Iceland

Margrét Geirsdóttir

Matis ohf., Iceland

Patricia Y. Hamaguchi

Matis ohf., Iceland

Polona Jamnik

Univerza V Ljubljani

Hordur G Kristinsson

University of Florida

Matis ohf., Iceland

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Journal of the Science of Food and Agriculture

0022-5142 (ISSN) 1097-0010 (eISSN)

6 2125-2135


Hållbar utveckling


Biologiska vetenskaper

Lantbruksvetenskap, skogsbruk och fiske


Grundläggande vetenskaper



Mer information

Senast uppdaterat