{"id":37901,"date":"2015-06-02T15:25:00","date_gmt":"2015-06-02T15:25:00","guid":{"rendered":"https:\/\/matis.is\/?p=37901"},"modified":"2021-10-21T11:01:03","modified_gmt":"2021-10-21T11:01:03","slug":"characterisation-and-antioxidant-evaluation-of-icelandic-f-vesiculosus-extracts-in-vitro-and-in-fish-oil-enriched-milk-and-mayonnaise","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/characterisation-and-antioxidant-evaluation-of-icelandic-f-vesiculosus-extracts-in-vitro-and-in-fish-oil-enriched-milk-and-mayonnaise\/","title":{"rendered":"Characterization and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise"},"content":{"rendered":"<p>Bioactive compounds from&nbsp;<em>Fucus vesiculosus<\/em>&nbsp;were extracted and their antioxidant efficacy in fish-oil-enriched foods was evaluated. Water extract (WE) and ethyl acetate fraction (EAF) were obtained and characterized. Furthermore, WE and EAF were added to fish-oil-enriched milk or mayonnaise. Oxidation during storage was evaluated. EAF showed highest phenolic and pigment contents compared with WE. Antioxidant efficacy was found to be dependent on the concentration in the foods. Furthermore, high antioxidant activity in the foods was related to high radical scavenging, high or moderate metal chelating ability, as well as high phenolic and carotenoid contents.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1756464615000821\">Link to article<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Bioactive compounds from&nbsp;Fucus vesiculosus&nbsp;were extracted and their antioxidant efficacy in fish-oil-enriched foods was evaluated. Water extract (WE) and ethyl acetate [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2011],"tags":[],"class_list":["post-37901","post","type-post","status-publish","format-standard","hentry","category-greinar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Characterisation and antioxidant evaluation of Icelandic\u00a0F. vesiculosus\u00a0extracts in vitro and in fish-oil-enriched milk and mayonnaise - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/greinar\/characterisation-and-antioxidant-evaluation-of-icelandic-f-vesiculosus-extracts-in-vitro-and-in-fish-oil-enriched-milk-and-mayonnaise\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Characterisation and antioxidant evaluation of Icelandic\u00a0F. vesiculosus\u00a0extracts in vitro and in fish-oil-enriched milk and mayonnaise - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"Bioactive compounds from&nbsp;Fucus vesiculosus&nbsp;were extracted and their antioxidant efficacy in fish-oil-enriched foods was evaluated. Water extract (WE) and ethyl acetate [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/matis.is\/en\/greinar\/characterisation-and-antioxidant-evaluation-of-icelandic-f-vesiculosus-extracts-in-vitro-and-in-fish-oil-enriched-milk-and-mayonnaise\/\" \/>\n<meta property=\"og:site_name\" content=\"Mat\u00eds\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/matisiceland\" \/>\n<meta property=\"article:published_time\" content=\"2015-06-02T15:25:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-10-21T11:01:03+00:00\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@matisiceland\" \/>\n<meta name=\"twitter:site\" content=\"@matisiceland\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/matis.is\/greinar\/characterisation-and-antioxidant-evaluation-of-icelandic-f-vesiculosus-extracts-in-vitro-and-in-fish-oil-enriched-milk-and-mayonnaise\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/matis.is\/greinar\/characterisation-and-antioxidant-evaluation-of-icelandic-f-vesiculosus-extracts-in-vitro-and-in-fish-oil-enriched-milk-and-mayonnaise\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/matis.is\/#\/schema\/person\/33b92c850c915c93e67f291e3381a49a\"},\"headline\":\"Characterisation and antioxidant evaluation of Icelandic\u00a0F. vesiculosus\u00a0extracts in vitro and in fish-oil-enriched milk and mayonnaise\",\"datePublished\":\"2015-06-02T15:25:00+00:00\",\"dateModified\":\"2021-10-21T11:01:03+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/matis.is\/greinar\/characterisation-and-antioxidant-evaluation-of-icelandic-f-vesiculosus-extracts-in-vitro-and-in-fish-oil-enriched-milk-and-mayonnaise\/\"},\"wordCount\":116,\"publisher\":{\"@id\":\"https:\/\/matis.is\/#organization\"},\"articleSection\":[\"Greinar\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/matis.is\/greinar\/characterisation-and-antioxidant-evaluation-of-icelandic-f-vesiculosus-extracts-in-vitro-and-in-fish-oil-enriched-milk-and-mayonnaise\/\",\"url\":\"https:\/\/matis.is\/greinar\/characterisation-and-antioxidant-evaluation-of-icelandic-f-vesiculosus-extracts-in-vitro-and-in-fish-oil-enriched-milk-and-mayonnaise\/\",\"name\":\"Characterisation and antioxidant evaluation of Icelandic\u00a0F. vesiculosus\u00a0extracts in vitro and in fish-oil-enriched milk and mayonnaise - 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