In recent years, there has been a growing interest in natural antioxidants as replacements of synthetic compounds because of increased safety concerns and worldwide trend toward the usage of natural additives in foods. One of the richest sources of natural antioxidants, nowadays largely studied for their potential to decrease the risk of diseases and to improve oxidative stability of food products, are edible brown seaweeds. Nevertheless, their antioxidant mechanisms are slightly evaluated and discussed. The aims of this study were to suggest possible mechanism(s) of Fucus vesiculosus antioxidant action and to assess its bioactivity during the production of enriched rye snacks. Chemical and cell-based assays indicate that the efficient preventive antioxidant action of Fucus vesiculosus extracts is likely due to not only the high polyphenol content, but also their good Fe2+-chelating ability. Moreover, the data collected during the production of Fucus vesiculosus-enriched rye snacks show that this seaweed can increase, in appreciable measure, the antioxidant potential of enriched convenience cereals. This information can be used to design functional foods enriched in natural antioxidant ingredients in order to improve the health of targeted consumers.

Characterization of Antioxidant Potential of Seaweed Extracts for Enrichment of Convenience Food / P.A. Corsetto, G. Montorfano, S. Zava, I. Colombo, B. Ingadottir, R. Jonsdottir, K. Sveinsdottir, A.M. Rizzo. - In: ANTIOXIDANTS. - ISSN 2076-3921. - 9:3(2020 Mar 19). [10.3390/antiox9030249]

Characterization of Antioxidant Potential of Seaweed Extracts for Enrichment of Convenience Food

Corsetto, Paola Antonia;Montorfano, Gigliola;Zava, Stefania;Colombo, Irma;Rizzo, Angela Maria
2020-03-19

Abstract

In recent years, there has been a growing interest in natural antioxidants as replacements of synthetic compounds because of increased safety concerns and worldwide trend toward the usage of natural additives in foods. One of the richest sources of natural antioxidants, nowadays largely studied for their potential to decrease the risk of diseases and to improve oxidative stability of food products, are edible brown seaweeds. Nevertheless, their antioxidant mechanisms are slightly evaluated and discussed. The aims of this study were to suggest possible mechanism(s) of Fucus vesiculosus antioxidant action and to assess its bioactivity during the production of enriched rye snacks. Chemical and cell-based assays indicate that the efficient preventive antioxidant action of Fucus vesiculosus extracts is likely due to not only the high polyphenol content, but also their good Fe2+-chelating ability. Moreover, the data collected during the production of Fucus vesiculosus-enriched rye snacks show that this seaweed can increase, in appreciable measure, the antioxidant potential of enriched convenience cereals. This information can be used to design functional foods enriched in natural antioxidant ingredients in order to improve the health of targeted consumers.
Fucus vesiculosus; algae; natural antioxidant; seaweed
Settore BIO/10 - Biochimica
ANTIOXIDANTS
Article (author)
File in questo prodotto:
File Dimensione Formato  
antioxidants-09-00249.pdf

accesso aperto

Tipologia: Publisher's version/PDF
Dimensione 1.42 MB
Formato Adobe PDF
1.42 MB Adobe PDF Visualizza/Apri
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/724265
Citazioni
  • ???jsp.display-item.citation.pmc??? 8
  • Scopus 20
  • ???jsp.display-item.citation.isi??? 19
social impact