亚临界和超临界流体萃取褐藻中的生物活性物质:萃取液对富含鱼油的蛋黄酱储存稳定性的影响

Ditte B. Hermund, Wei Liu, S. L. Holdt, C. Jacobsen, A. Getachew
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引用次数: 1

摘要

本研究旨在从北欧褐藻Fucus vesiculosus中提取亲脂和亲水化合物,并评估提取物在储存(黑暗,长达28天)期间保持富含鱼油的蛋黄酱(80%脂肪,1:4鱼油:菜籽油)的物理和氧化稳定性的能力。得到了三种不同类型的萃取物,一种是超临界二氧化碳萃取物(亲脂萃取物),两种是亚临界水萃取物(亲水萃取物)——一种是干海藻(亚临界水萃取物(SCWE)),一种是超临界二氧化碳萃取物提取亲脂化合物后的残渣(亚临界水萃取物(SCWER))。对其抗氧化成分和体外抗氧化性能进行了表征。此外,以2 g/kg蛋黄酱的浓度单独或联合添加这些提取物,研究蛋黄酱体系中不同极性和位置的抗氧化剂之间的协同效应。结果表明,两种提取物均能延缓脂质氧化;亲水性提取物(SCWE和SCWER)能够延缓氢过氧化物的形成,以及随后形成的二次氧化产物。然而,在蛋黄酱的不同阶段,亲水和疏水提取物没有发现协同作用。金属螯合能力被认为是亲水性提取物具有较好性能的原因。然而,需要进一步的研究来了解提取物中哪些特定成分有助于金属螯合能力。综上所述,本研究结果表明,北欧海藻中的亲水和疏水化合物可以延缓蛋黄酱中的脂质氧化。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise
This study aimed at extracting lipophilic and hydrophilic compounds from Nordic brown seaweed Fucus vesiculosus and to evaluate the extract’s ability to maintain the physical and oxidative stability of fish oil-enriched mayonnaise (80% fat, 1:4 fish oil: rapeseed oil) during storage (dark, up to 28 days). Three different types of extracts were obtained, one using supercritical carbon dioxide (lipophilic extract) and two using subcritical water extraction (hydrophilic extracts)—one on dry seaweed (Subcritical water extract (SCWE) and one on the residue from supercritical carbon dioxide extraction after extracting the lipophilic compounds (Subcritical water extract (SCWER). The extracts were characterized with respect to their antioxidant composition and in vitro antioxidant properties. Moreover, the extracts were added in concentrations of 2 g/kg mayonnaise, both individually or in combination to study synergistic effects between antioxidants with different polarity and locations in the mayonnaise system. Results showed that both types of extractsdelayed the oxidation of lipids; The hydrophilic extracts (SCWE and SCWER) were able toretard the formation of hydroperoxides, and subsequent formation of secondary oxidation products. However, no synergetic effect was found for the hydrophilic and hydrophobic extracts when they were applied in different phases of the mayonnaise. The metal chelating ability is suggested to be responsible for the observed better performance of the hydrophilic extracts. However, further studies are required to understand which specific components in the extract have contributed to metal chelating ability. In conclusion, the findings of the present study suggest hydrophilic and hydrophobic compounds from the Nordic seaweed F. vesiculosus can retard lipid oxidation in mayonnaise.
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