2 research outputs found
Activity of plant extracts for preserving functional food containing n-3-PUFA
16 páginas, 5 tablas, 3 figurasThe 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.The authors acknowledge financial support for Xunta de Galicia
(PGIDTOOAGR20901PR) and Spanish Ministry of Science and Technology
(PPQ2000-0688-C05-05 and HI2002-0128).Peer reviewe