Hydroxytyrosol prevents oxidative deterioration in foodstuffs rich in fish lipids

Journal of Agricultural and Food Chemistry
Manuel PazosIsabel Medina

Abstract

Hydroxytyrosol, a natural phenolic compound obtained from olive oil byproduct, was characterized as an antioxidant in three different foodstuffs rich in fish lipids: (a) bulk cod liver oil (40% of omega-3 PUFAs), (b) cod liver oil-in-water emulsions (4% of omega-3 PUFAs), and (c) frozen minced horse mackerel ( Trachurus trachurus) muscle. Hydroxytyrosol was evaluated at different concentration levels (10, 50, and 100 ppm), and its antioxidant capacity was compared against that of a synthetic phenolic, propyl gallate. Results proved the efficiency of hydroxytyrosol to inhibit the formation of lipid oxidation products in all tested food systems, although two different optimal antioxidant concentrations were observed. In bulk oil and oil-in-water emulsions, a higher oxidative stability was achieved by increasing the concentration of hydroxytyrosol, whereas an intermediate concentration (50 ppm) showed more efficiency, delaying lipid oxidation in frozen minced fish muscle. The endogenous depletion of alpha-tocopherol and omega-3 polyunsaturated fatty acids (omega-3 PUFAs) was also inhibited by supplementing hydroxytyrosol in minced muscle; however, the consumption of the endogenous total glutathione was not efficiently reduced by e...Continue Reading

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Citations

Jun 23, 2012·Journal of Agricultural and Food Chemistry·Patrícia Lisete-TorresCarlos Bravo-Díaz
Jul 15, 2015·Journal of Dermatological Science·Sara SalucciElisabetta Falcieri
Jun 27, 2012·Redox Report : Communications in Free Radical Research·Susana CriadoNorman A García
Dec 1, 2011·Food Chemistry·A MadronaJ L Espartero
Mar 16, 2017·Journal of Medicinal Food·Jorge Arturo Santos-LópezFrancisco José Sánchez-Muniz
May 29, 2015·Food & Function·Rosa CertM Carmen Pérez-Camino
Feb 1, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Taiwo Olusesan Akanbi, Colin James Barrow
Jul 20, 2017·Journal of Food Science and Technology·Susana CofradesFrancisco Jiménez-Colmenero
Sep 12, 2020·Journal of the Science of Food and Agriculture·Tânia Bragança RibeiroManuela Pintado
Jan 26, 2021·International Journal of Food Science·Agnieszka M Hrebień-Filisińska, Artur Bartkowiak
Aug 7, 2010·Journal of Agricultural and Food Chemistry·Isabel MedinaJuan C Morales
Jan 12, 2010·Journal of Agricultural and Food Chemistry·Miguel Anxo Murado, José Antonio Vázquez
Jan 2, 2009·Journal of Agricultural and Food Chemistry·Jacobo IglesiasIsabel Medina
Jan 22, 2009·Journal of Agricultural and Food Chemistry·Qin ZhuMingfu Wang
Jul 19, 2008·Journal of Agricultural and Food Chemistry·D Jimenez-AlvarezBrendan J Keely
Jul 1, 2021·Comprehensive Reviews in Food Science and Food Safety·Shahzad FarooqJochen Weiss
Nov 14, 2021·Comprehensive Reviews in Food Science and Food Safety·Joana MadureiraLillian Barros

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