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Article

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

1
Department of Food Science and Technology, School of Biomedicine, Far Eastern Federal University, 690000 Vladivostok, Russia
2
Department of Analytical Chemistry, Faculty of Chemistry, Jagiellonian University, 30-386 Krakow, Poland
3
Department of Food Technology, Far Eastern State Technical Fisheries University, 69000 Vladivostok, Russia
4
Department of Chemical Physics, Faculty of Chemistry, Jagiellonian University, 30-386 Krakow, Poland
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(3), 304; https://doi.org/10.3390/foods9030304
Received: 29 December 2019 / Revised: 28 February 2020 / Accepted: 29 February 2020 / Published: 7 March 2020
The antiradical properties of hydrolysates and hydrothermal extracts of bivalve mollusks (Anadara broughtonii) 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 A. broughtonii 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 A. broughtonii 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. View Full-Text
Keywords: antiradical activity; hydrolysates; hydrothermal extracts; A. broughtonii antiradical activity; hydrolysates; hydrothermal extracts; A. broughtonii
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MDPI and ACS Style

Tabakaeva, O.V.; Piekoszewski, W.; Kalenik, T.K.; Maximova, S.N.; Tabakaev, A.V.; Poleshyk, D.V.; Proniewicz, L. Antiradical Activity of Hydrolysates and Extracts from Mollusk A. broughtonii and Practical Application to the Stabilization of Lipids. Foods 2020, 9, 304. https://doi.org/10.3390/foods9030304

AMA Style

Tabakaeva OV, Piekoszewski W, Kalenik TK, Maximova SN, Tabakaev AV, Poleshyk DV, Proniewicz L. Antiradical Activity of Hydrolysates and Extracts from Mollusk A. broughtonii and Practical Application to the Stabilization of Lipids. Foods. 2020; 9(3):304. https://doi.org/10.3390/foods9030304

Chicago/Turabian Style

Tabakaeva, O.V., W. Piekoszewski, T.K. Kalenik, S.N. Maximova, A.V. Tabakaev, D. V. Poleshyk, and L. Proniewicz. 2020. "Antiradical Activity of Hydrolysates and Extracts from Mollusk A. broughtonii and Practical Application to the Stabilization of Lipids" Foods 9, no. 3: 304. https://doi.org/10.3390/foods9030304

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