Article
CHEMICAL STABILITY OF FUCOXANTHIN IN LIPID AND EMULSION: EFFECT OF ANTIOXIDANTS
Annual Meeting of the Institute of Food Technologists (IFT)
(2019)
Abstract
Fucoxanthin, a xanthophyll carotenoid extracted from marine algae, exhibits antioxidant, anti-cancer, anti-inflammatory, anti-obesity, and anti-diabetic activities. The extensive double-bond system in the molecule enables the carotenoid to exist in many geometrically isomeric forms. Since the double bonds are highly susceptible to oxidation, fucoxanthin like other carotenoids is prone to degradation during processing and storage as a result of exposure to environmental stressors (heat, light, oxygen). Foods supplemented with fucoxanthin should have synthetic and/or natural antioxidants as protective ingredients against oxidation. Our objective was to study the antioxidant effect of BHA/BHT and rosemary extract on the chemical stability of fucoxanthin dispersed in lipid or emulsion during storage. A BHA/BHT (1:1) mixture and rosemary extract were used at 0.01%, w/v. Extraction of fucoxanthin (0.5 g) was carried out using a methanol-acetonitrile (60:40, v/v mixture). The extracts were stored during 0, 7 and 28 days at 25oC. After the storage periods, they were analyzed by reversed-phase, high-pressure liquid chromatography (RP-HPLC). There was no significant difference (P>0.05) in fucoxanthin concentration between the two antioxidant systems (rosemary extract and BHA/BHT) with respect to the control at day 0. However, the concentration was notably reduced (11.98 mg of fucoxanthin/100 ml) in lipid samples with rosemary extract at 7 days of storage as compared to lipid samples with BHA/BHT (17.35 mg of fucoxanthin/100 ml). The difference was even greater at 28 days of storage where lipid samples with BHA/BHT retained most of the fucoxanthin (10.01 mg fucoxanthin/100 ml), which did not occur in lipid samples treated with rosemary extract (5.01 mg of fucoxanthin/100 ml). The combination of bovine casein (0.5%, w/v) or caprine casein (0.5%, w/v) with fucoxanthin (0.02%, w/v) in oil-in-water emulsion (5%, w/v) stabilized by BHA/BHT (0.01%, w/v) at pH 7.0 minimize the loss of fucoxanthin, with caprine casein being more effective (15.69 mg of fucoxanthin/100 ml) than bovine casein (10.91 mg/100 ml). The use of a synergistic blend of BHA/BHT with the caseins, in particular caprine casein, can support the application of fucoxanthin in food emulsions for 28 days of storage at 25oC.
Disciplines
Publication Date
Summer June 2, 2019
DOI
https://www.ift.org/news-and-publications/food-technology-magazine/issues/2019/may/features/ift19-sessions-events-and-activities
Citation Information
Adela Mora-Gutierrez, Maryuri Nunez de Gonzalez, Selamawit Woldesenbet, Rahmat Attaie, et al.. "CHEMICAL STABILITY OF FUCOXANTHIN IN LIPID AND EMULSION: EFFECT OF ANTIOXIDANTS" Annual Meeting of the Institute of Food Technologists (IFT) (2019) Available at: http://works.bepress.com/selamawit-woldesenbet/81/