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dc.contributor.authorMedina, Isabel-
dc.contributor.authorUndeland, Ingrid-
dc.contributor.authorLarsson, Karin-
dc.contributor.authorStorre, Ivar-
dc.contributor.authorRustad, Turid-
dc.contributor.authorJacobsen, Charlotte-
dc.contributor.authorKristinová, Vera-
dc.contributor.authorGallardo, José Manuel-
dc.date.accessioned2013-01-25T08:42:49Z-
dc.date.available2013-01-25T08:42:49Z-
dc.date.issued2012-
dc.identifier.citationFood Chemistry 131(3): 730-740 (2012)es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/65047-
dc.description11 páginas, 5 tablas, 3 figurases_ES
dc.description.abstractCaffeic acid, a hydroxycinnamic acid common in different vegetable sources, has been employed as a natural antioxidant for inhibiting oxidation of fish lipids present in different food matrices. The aim of this review is to discuss the mechanisms involved in the antioxidative and prooxidative effects of caffeic acid found in different model systems containing fish lipids. These model systems include bulk fish oils, liposomes from cod roe phospholipids, fish oil emulsions, washed cod mince, regular horse mackerel mince and a fish oil fortified fitness bar. The data reported show that the antioxidant activity depends on the physical state of the lipids and the composition of the intrinsic matrix in which they are situated. Caffeic acid significantly prevented rancidity in both unwashed and washed fish mince, the latter which was fortified with haemoglobin. In the unwashed mince, the activity was however clearly dependent on the lipid to antioxidant ratio. In these systems, an important redox cycle between caffeic acid and the endogenous reducing agents ascorbic acid and tocopherol were further thought to play an important role for the protective effects. The effect of caffeic acid was also highly dependent on the storage temperature, showing higher effectiveness above than below 0 °C. Caffeic acid was not able to inhibit oxidation of bulk fish oils, fish oil in water emulsions and the fish-oil enriched fitness bar. In the liposome system, caffeic acid inhibited haemoglobin (Hb)-promoted oxidation but strongly mediated Fe2+ mediated oxidation. In conclusion, caffeic acid can significantly prevent Hb-mediated oxidation in fish muscle foods but its activity in food emulsions and liposomes is highly dependent on the pH, the emulsifier used and the prooxidants presentes_ES
dc.description.sponsorshipThis work was performed within the Integrated Research Project SEAFOODplus, Contract No. FOOD-CT-2004-506,359 and the research project AGL2009-12374-C03-01. The financing of this work by the European Union and the Spanish Ministry of Science and Technology is gratefully acknowledgedes_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsclosedAccesses_ES
dc.subjectCaffeic acides_ES
dc.subjectFish lipidses_ES
dc.subjectOxidationes_ES
dc.subjectLiposomeses_ES
dc.subjectEmulsionses_ES
dc.subjectFish musclees_ES
dc.titleActivity of caffeic acid in different fish lipid matrices: A reviewes_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodchem.2011.09.032-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2011.09.032es_ES
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