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Hydroxytyrosol
Hydroxytyrosol
Natural preservative from olives keeps fish fresh
By Stephen Daniells
22-Apr-2008 - Hydroxytyrosol, a natural polyphenol from olives, may
extend the shelf-life of fish products to the same extent as synthetic
preservatives, suggests new research.
Fish is notoriously difficult to incorporate into formulations since
the oil is highly susceptible to oxidation. The result is a fishy
taste and smell which can be off-putting for consumers.
However the nutritional properties of fish oil have been much in the
spotlight in recent years, especially omega-3, of which fish is
recognized as the best source. In order to help people consume omega-3
in their diet - and especially those who have an aversion to fish -
formulators have sought to overcome the stability issues and deliver
food products that are untainted by sensory issues.
Hydroxytyrosol, thought to be the main antioxidant compound in olives,
and may be a possible solution to this problem, after the oxidative
stability of bulk fish oil, oil-in-water emulsions, and frozen minced
fish muscle, suggests new findings published in the Journal of
Agricultural and Food Chemistry.
"The results of the present work emphasize the efficiency and
versatility of hydroxytyrosol to stabilize foodstuffs rich in
functional omega-3 PUFAs," wrote lead author Manuel Pazos from Spain's
Instituto de Investigaciones Marinas (CSIC).
"Hydroxytyrosol demonstrated an antioxidant capacity similar to that
of synthetic propyl gallate in oil-in-water emulsions and frozen fish
muscle."
The natural source of the polyphenol could also boost the potential in
the market place. At present, 'natural' is a powerful force in the
food industry, and there is increasing resistance at regulatory and
consumer level - as well as from food retailers and manufacturers
aiming to meet their demands - to synthetic preservatives, such as
like butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT).
According to a 2003 report by Frost and Sullivan, the synthetic
antioxidant market is in decline, while natural antioxidants, such as
herb extracts, tocopherols (vitamin E) and ascorbates (vitamin C) are
growing, pushed by easier consumer acceptance and legal requirements
for market access.
New tests
Pazos and co-workers tested the efficacy of different concentrations
of the olive polyphenol (10, 50, and 100 ppm) to three different fish
oil-rich foods: bulk cod liver oil (40 per cent omega-3), cod liver
oil-in-water emulsions (four per cent omega-3), and frozen minced
horse mackerel muscle.
The Spanish researchers report that hydroxytyrosol was able to inhibit
lipid oxidation in all the food systems tested. The optimal
concentrations depended on the food system, however, with 100 ppm
performing best in bulk oil and oil-in-water emulsions, and 50 ppm
producing optimal results in the frozen minced fish muscle.
Inhibition of the loss of vitamin E (R-tocopherol) and omega-3 fatty
acids was also observed in minced muscle, added the researchers.
"A concentration of 50 ppm of hydroxytyrosol was best to maintain a
longer initial level of R-tocopherol (approximately 300 micrograms per
gram of fat), whereas both 50 and 100 ppm of hydroxytyrosol were able
to preserve completely omega-3 PUFAs," wrote Pazos.
Moreover, when compared to the synthetic preservative propyl gallate,
an equivalent antioxidant activity was observed for hydroxytyrosol in
emulsions and frozen fish muscle.
Health benefits of olive compound
The polyphenol also brings some potential health benefits of its own.
Previous research found that LDL or 'bad' cholesterol levels could be
cut substantially after consuming just 25 millilitres of virgin olive
oil daily for one week. Other studies have suggested that it could
also boost bone health, protect against cancer, may also benefit eye
health.
Source: Journal of Agricultural and Food Chemistry
Published online ahead of print, ASAP Article, 22-Apr-2008; doi:
10.1021/jf073403s
"Hydroxytyrosol Prevents Oxidative Deterioration in Foodstuffs Rich in
Fish Lipids"
Authors: M. Pazos, A. Alonso, I. Sanchez, I. Medina
Who loves ya.
Tom
Jesus Was A Vegetarian!
http :// tinyurl,com /2r2nkh
Man Is A Herbivore!
http :// tinyurl,com /a3cc3
DEAD PEOPLE WALKING
http :// tinyurl,com /zk9fk
Natural preservative from olives keeps fish fresh
By Stephen Daniells
22-Apr-2008 - Hydroxytyrosol, a natural polyphenol from olives, may
extend the shelf-life of fish products to the same extent as synthetic
preservatives, suggests new research.
Fish is notoriously difficult to incorporate into formulations since
the oil is highly susceptible to oxidation. The result is a fishy
taste and smell which can be off-putting for consumers.
However the nutritional properties of fish oil have been much in the
spotlight in recent years, especially omega-3, of which fish is
recognized as the best source. In order to help people consume omega-3
in their diet - and especially those who have an aversion to fish -
formulators have sought to overcome the stability issues and deliver
food products that are untainted by sensory issues.
Hydroxytyrosol, thought to be the main antioxidant compound in olives,
and may be a possible solution to this problem, after the oxidative
stability of bulk fish oil, oil-in-water emulsions, and frozen minced
fish muscle, suggests new findings published in the Journal of
Agricultural and Food Chemistry.
"The results of the present work emphasize the efficiency and
versatility of hydroxytyrosol to stabilize foodstuffs rich in
functional omega-3 PUFAs," wrote lead author Manuel Pazos from Spain's
Instituto de Investigaciones Marinas (CSIC).
"Hydroxytyrosol demonstrated an antioxidant capacity similar to that
of synthetic propyl gallate in oil-in-water emulsions and frozen fish
muscle."
The natural source of the polyphenol could also boost the potential in
the market place. At present, 'natural' is a powerful force in the
food industry, and there is increasing resistance at regulatory and
consumer level - as well as from food retailers and manufacturers
aiming to meet their demands - to synthetic preservatives, such as
like butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT).
According to a 2003 report by Frost and Sullivan, the synthetic
antioxidant market is in decline, while natural antioxidants, such as
herb extracts, tocopherols (vitamin E) and ascorbates (vitamin C) are
growing, pushed by easier consumer acceptance and legal requirements
for market access.
New tests
Pazos and co-workers tested the efficacy of different concentrations
of the olive polyphenol (10, 50, and 100 ppm) to three different fish
oil-rich foods: bulk cod liver oil (40 per cent omega-3), cod liver
oil-in-water emulsions (four per cent omega-3), and frozen minced
horse mackerel muscle.
The Spanish researchers report that hydroxytyrosol was able to inhibit
lipid oxidation in all the food systems tested. The optimal
concentrations depended on the food system, however, with 100 ppm
performing best in bulk oil and oil-in-water emulsions, and 50 ppm
producing optimal results in the frozen minced fish muscle.
Inhibition of the loss of vitamin E (R-tocopherol) and omega-3 fatty
acids was also observed in minced muscle, added the researchers.
"A concentration of 50 ppm of hydroxytyrosol was best to maintain a
longer initial level of R-tocopherol (approximately 300 micrograms per
gram of fat), whereas both 50 and 100 ppm of hydroxytyrosol were able
to preserve completely omega-3 PUFAs," wrote Pazos.
Moreover, when compared to the synthetic preservative propyl gallate,
an equivalent antioxidant activity was observed for hydroxytyrosol in
emulsions and frozen fish muscle.
Health benefits of olive compound
The polyphenol also brings some potential health benefits of its own.
Previous research found that LDL or 'bad' cholesterol levels could be
cut substantially after consuming just 25 millilitres of virgin olive
oil daily for one week. Other studies have suggested that it could
also boost bone health, protect against cancer, may also benefit eye
health.
Source: Journal of Agricultural and Food Chemistry
Published online ahead of print, ASAP Article, 22-Apr-2008; doi:
10.1021/jf073403s
"Hydroxytyrosol Prevents Oxidative Deterioration in Foodstuffs Rich in
Fish Lipids"
Authors: M. Pazos, A. Alonso, I. Sanchez, I. Medina
Who loves ya.
Tom
Jesus Was A Vegetarian!
http :// tinyurl,com /2r2nkh
Man Is A Herbivore!
http :// tinyurl,com /a3cc3
DEAD PEOPLE WALKING
http :// tinyurl,com /zk9fk
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