Use of Marine Macroalgae Extracts in Foods and Their Antioxidative Effect against Lipid Oxidation

Year 2019, , 389 - 400, 18.11.2019

Bahar Gümüş , Erkan Gümüş

https://doi.org/10.24323/akademik-gida.647727

Cited By: 2

Abstract

Increased consumer demand for natural foods that are
free from additives and new production techniques resulted in growing interest for
natural additives. Antioxidants are a significant group of food ingredients inhibiting
or delaying lipid oxidation even at minute concentrations. Synthetic
antioxidants such as butylhydroxyanisole, butylated hydroxytoluene, and tert-butyl-hydroquinone
or natural antioxidants like tocopherols, ascorbic acid, carotenoids,
flavonoids, amino acids, phospholipids and sterols are used in foods. Recently,
the food industry has focused on the extraction and purification of natural
antioxidative substances. For this reason, an interest towards marine
macroalgae extracts as a good source of antioxidant constituents has been increasing.
In the literature, marine macroalgae extracts (especially brown macroalgae) were
reported to have strong antioxidant properties. In several studies, antioxidant
compounds such as chorophyll,
β-carotene, α-tocopherol, ascorbic acid, niacin, thiamine,
polyphenols, polysaccharides, flavonoids, phospholipids, terpenoids and peptids
were extracted from different macroalgae species. The effect of parameters such
as different geographic regions, macroalgae species, solvents, extraction
methods, extraction temperature and time on the antioxidative properties of
macroalgae extracts were determined by several researchers. The aim of this
review is to present the results of scientific studies on the antioxidant
activity of macroalgae extract and to inform about their potential as a natural
source of antioxidant substances in foods.

Keywords

Antioxidant components, Macroalgae, Extract

Gıdalarda Deniz Kaynaklı Makroalg Özütü Kullanımı ve Lipit Oksidasyonunu Önlemede Antioksidan Etkisi

Abstract

Katkı maddesi içermeyen doğal ürünlere yönelik artan
tüketici talepleri ve yeni üretim teknikleri doğal katkı maddelerine olan
ilgiyi arttırmıştır. Antioksidanlar, az miktarlarda kullanımıyla bile yağ
oksidasyonunu engelleyen ya da geciktiren gıda katkı maddelerinin önemli bir
grubudur. Gıdalarda, butil hidroksianisol, butil hidroksitoluen ve tersiyer bütil hidroksikinon gibi sentetik
antioksidanlar ya da tokoferoller, askorbik asit, karotenoidler, flavonoidler,
aminoasitler, fosfolipidler ve steroller gibi doğal antioksidanlar
kullanılmaktadır. Son zamanlarda, gıda endüstrisi doğal antioksidan maddelerin
ekstraksiyonu ve saflaştırılması üzerine odaklanmıştır. Bu nedenle, antioksidan
bileşenlerin iyi bir kaynağı olarak makroalg özütlerine olan ilginin arttığı
görülmektedir. Literatürde, deniz kökenli makroalg özütlerinin (özellikle
kahverengi makroalglerin) güçlü antioksidan özelliklere sahip olduğu rapor
edilmektedir. Pek çok araştırmada, farklı makroalg türlerinden, klorofil, β-karoten, α-tokoferol, askorbik
asit, niasin, tiamin, polifenol, polisakkaritler, flavonoidler, fosfolipidler,
terponoidler ve peptidler gibi antioksidan bileşenler ekstrakte edilmiştir.
Araştırmacılar tarafından, makroalg özütlerinin antioksidan özellikleri üzerine
farklı coğrafik bölge, makroalg türleri, çözücüler, ekstraksiyon metodu,
ekstraksiyon sıcaklığı ve zamanı gibi bazı parametrelerin etkileri
araştırılmıştır. Bu derlemenin amacı, makroalg özütlerinin antioksidan
aktivitesi üzerine yapılan bilimsel makalelerin sonuçlarını sunmak ve gıdalarda
antioksidan maddelerin doğal bir kaynağı olarak potansiyeli hakkında bilgi
vermektir.

Keywords

Antioksidan bileşenler, Makroalg, Özüt

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