Antiradical Activity of Hydrolysates and Extracts from Mollusk A. broughtonii and Practical Application to the Stabilization of Lipids

The antiradical properties of hydrolysates and hydrothermal extracts of bivalve mollusks ( ) from the Far Eastern Region of Russia and their influence on lipid oxidation in mayonnaise were investigated. The radical binding activity of hydrolysates and extracts of varies from 55% to 89%. The maximum...

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Bibliographic Details
Published in:Foods 2020-03, Vol.9 (3), p.304
Main Authors: Tabakaeva, O V, Piekoszewski, W, Kalenik, T K, Maximova, S N, Tabakaev, A V, Poleshyk, D V, Proniewicz, L
Format: Article
Language:English
Subjects:
a. broughtonii
Antioxidants
antiradical activity
Binding
Biotechnology
Enzymes
Food science
Hydrolysates
Hydrolysis
hydrothermal extracts
Lipid peroxidation
Lipids
Mayonnaise
Mollusks
Oxidation
Proteins
Raw materials
Recipes
Triglycerides
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Summary:The antiradical properties of hydrolysates and hydrothermal extracts of bivalve mollusks ( ) from the Far Eastern Region of Russia and their influence on lipid oxidation in mayonnaise were investigated. The radical binding activity of hydrolysates and extracts of varies from 55% to 89%. The maximum radical-binding activity was observed for acid hydrolysates. The antiradical efficiency of acid hydrolysates is 35%-41% of the BHT (butylhydroxytoluene) index. The antiradical activity depends on the (method of) technological and biotechnological processing of raw materials. Acid and enzymatic hydrolysates and hydrothermal extracts of in mayonnaise slow down the process of oxidation of lipids and hydrolysis of triglycerides. Acid hydrolysates reduce the speed of oxidation and hydrolysis of lipids in mayonnaise more efficiently than the enzymatic hydrolysates.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9030304