ISEP - DM – Biorrecursos
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Browsing ISEP - DM – Biorrecursos by Subject "Accelerated ageing"
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- Potential of marine macroalgae as a source of iodine and natural antioxidants: their use in inhibiting lipid peroxidation reactions in food productsPublication . Santos, Francisca Filipa Pereira Leite dos; Soares, Cristina Maria DiasThe deterioration of food quality due to lipid peroxidation poses a significant challenge in the food industry. This study evaluates the effectiveness of seaweed extracts as natural antioxidants in preventing lipid oxidation during the accelerated ageing of oils used in canned fish. Ten seaweeds were selected: four brown (Fucus vesiculosus, Himanthalia elongata, Eisenia bicyclis, and Undaria pinnatifida); two green (Ulva Lactuca, and Codium tomentosum); and 4 red (Palmaria palmata, Gracilaria gracilis, Chondrus cripus, and Porphyra dioica). Solid-liquid extraction (SLE) was used to optimize extraction conditions, followed by subcritical water extraction (SWE) at 140°C and 190°C, and ultrasound-assisted extraction (UAE) for 10 and 20 minutes. The extracts were analyzed for phenolic compounds and antioxidant capacity. Olive and sunflower oils were tested for lipid oxidation and accelerated ageing tests were conducted on sunflower oil with the seaweed extracts. The results were compared to a control and BHTtreated oil. Brown seaweeds consistently showed the best antioxidant performance, significantly reducing lipid oxidation, while red seaweeds were less effective. Sensory analysis indicated less rancidity in oils treated with brown macroalgae. These findings suggest that brown seaweeds have strong potential as natural antioxidants, offering a possible replacement for synthetic antioxidants in food preservation. Further research is needed to optimize extract concentration, assess nutritional impacts, and examine long-term effects on the shelf life of canned fish.