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Activity of plant extracts for preserving functional food containing n-3-PUFA

AuthorsMedina, Isabel ; González, M. Jesús ; Della Medaglia, Manuel; Sacchi, Raffaele; Gallardo, José Manuel
KeywordsOmega 3-containing food
Natural antioxidants
Lipid oxidation
Healthy food
Issue Date2003
CitationEuropean Food Research and Technology 217(4): 301-307 (2003)
AbstractThe 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.
Description16 páginas, 5 tablas, 3 figuras
Publisher version (URL)http://dx.doi.org/10.1007/s00217-003-0745-9
Appears in Collections:(IIM) Artículos
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