| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542832 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Extracts form four algae (Ecklonia radiata, Macrocystis pyrifera, Champia sp. and Porphyra sp.) were assessed for anti oxidative capacity. ⺠Brown algae lipid-soluble seaweed extracts generally displayed greater antioxidative capacity than red algae species. ⺠E. radiata is the most likely antioxidant for use as an oil systems as it perform better than commercially BHT. ⺠Potential use of seaweed extracts as an antioxidant in marine oils has been demonstrated.
Keywords
fatty acid methyl ester(s)HSDMUFAAAPHBHALCPUFABHTMEQAOCSDPPHDPAEPA1,1-diphenyl-2-picrylhydrazyl2,2′-azobis (2-amidinopropane) dihydrochlorideEicosapentaenoic aciddocosapentaenoic aciddocosahexaenoic acidfatty acid(s)American Oil Chemists’ SocietyANOVAhonestly significant differenceDHAFAMEsbutylated hydroxyanisolebutylated hydroxytoluenegas chromatograph
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sophie Kindleysides, Siew-Young Quek, Matthew R Miller,