title: The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems.
abstract: BACKGROUND
  The ability of different in vitro antioxidant assays to predict the efficiency of cod protein hydrolysate (CPH) and Fucus vesiculosus ethyl acetate extract (EA) towards lipid oxidation in haemoglobin-fortified washed cod mince and iron-containing cod liver oil emulsion was evaluated. The progression of oxidation was followed by sensory analysis, lipid hydroperoxides and thiobarbituric acid-reactive substances (TBARS) in both systems, as well as loss of redness and protein carbonyls in the cod system.
  
  
  RESULTS
  The in vitro tests revealed high reducing capacity, high DPPH radical scavenging properties and a high oxygen radical absorbance capacity (ORAC) value of the EA which also inhibited lipid and protein oxidation in the cod model system. The CPH had a high metal chelating capacity and was efficient against oxidation in the cod liver oil emulsion.
  
  
  CONCLUSIONS
  The results indicate that the F. vesiculosus extract has a potential as an excellent natural antioxidant against lipid oxidation in fish muscle foods while protein hydrolysates are more promising for fish oil emulsions. The usefulness of in vitro assays to predict the antioxidative properties of new natural ingredients in foods thus depends on the knowledge about the food systems, particularly the main pro-oxidants present.
authors.affiliation: Matis Ltd, Icelandic Food and Biotech R&D, Vinlandsleid 12, 113, Reykjavík, Iceland.
authors.forename: Rósa
authors.initials: R
authors.lastname: Jónsdóttir
authors.affiliation: Matis Ltd, Icelandic Food and Biotech R&D, Vinlandsleid 12, 113, Reykjavík, Iceland.
authors.forename: Margrét
authors.initials: M
authors.lastname: Geirsdóttir
authors.affiliation: Matis Ltd, Icelandic Food and Biotech R&D, Vinlandsleid 12, 113, Reykjavík, Iceland.
authors.forename: Patricia Y
authors.initials: PY
authors.lastname: Hamaguchi
authors.affiliation: Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Ljubljana, Slovenia.
authors.forename: Polona
authors.initials: P
authors.lastname: Jamnik
authors.affiliation: Matis Ltd, Icelandic Food and Biotech R&D, Vinlandsleid 12, 113, Reykjavík, Iceland.|Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA.
authors.forename: Hordur G
authors.initials: HG
authors.lastname: Kristinsson
authors.affiliation: Chalmers University of Technology, Chemical and Biological Engineering - Food Science, Gothenburg, Sweden.
authors.forename: Ingrid
authors.initials: I
authors.lastname: Undeland
mesh_terms: D000818:Animals; D000975:Antioxidants; D059001:Aquatic Organisms; D003060:Cod Liver Oil / Q000737:chemistry; D029941:Fish Proteins / Q000737:chemistry*; D005399:Fishes; D005520:Food Preservatives / Q000737:chemistry / Q000494:pharmacology*; D059022:Food Safety; D044645:Fucus / Q000737:chemistry*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry*; D012624:Seaweed / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D029941:Fish Proteins; D005520:Food Preservatives; D010936:Plant Extracts; D003060:Cod Liver Oil
keywords: Fucus vesiculosus; antioxidant activity; cod protein hydrolysate; in vitro assays; marine food model systems