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Journals / Akademik Gıda / 2026 / Cilt: 17 Sayı: 3

Use of Marine Macroalgae Extracts in Foods and Their Antioxidative Effect against Lipid Oxidation

Gıdalarda Deniz Kaynaklı Makroalg Özütü Kullanımı ve Lipit Oksidasyonunu Önlemede Antioksidan Etkisi

Bahar Gümüş0000-0001-9232-8481
Erkan Gümüş0000-0002-2679-8642
Pages
389–400
Publication Date
2019-11-18
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The aim of this review is to present the results of scientific studies on the antioxidant activity of macroalgae extract and to inform about their potential as a natural source of antioxidant substances in foods.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Increased consumer demand for natural foods that are free from additives and new production techniques resulted in growing interest for natural additives.
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Key Findings & Data:Antioxidants are a significant group of food ingredients inhibiting or delaying lipid oxidation even at minute concentrations.
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Conclusion & Impact:The aim of this review is to present the results of scientific studies on the antioxidant activity of macroalgae extract and to inform about their potential as a natural source of antioxidant substances in foods.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Antioksidan bileşenler · Makroalg · Özüt

Abstract

Increased consumer demand for natural foods that are free from additives and new production techniques resulted in growing interest for natural additives. Antioxidants are a significant group of food ingredients inhibiting or delaying lipid oxidation even at minute concentrations. Synthetic antioxidants such as butylhydroxyanisole, butylated hydroxytoluene, and tert-butyl-hydroquinone or natural antioxidants like tocopherols, ascorbic acid, carotenoids, flavonoids, amino acids, phospholipids and sterols are used in foods. Recently, the food industry has focused on the extraction and purification of natural antioxidative substances. For this reason, an interest towards marine macroalgae extracts as a good source of antioxidant constituents has been increasing. In the literature, marine macroalgae extracts (especially brown macroalgae) were reported to have strong antioxidant properties. In several studies, antioxidant compounds such as chorophyll , β-carotene, α-tocopherol, ascorbic acid, niacin, thiamine, polyphenols, polysaccharides, flavonoids, phospholipids, terpenoids and peptids were extracted from different macroalgae species. The effect of parameters such as different geographic regions, macroalgae species, solvents, extraction methods, extraction temperature and time on the antioxidative properties of macroalgae extracts were determined by several researchers. The aim of this review is to present the results of scientific studies on the antioxidant activity of macroalgae extract and to inform about their potential as a natural source of antioxidant substances in foods.

Özet

Katkı maddesi içermeyen doğal ürünlere yönelik artan tüketici talepleri ve yeni üretim teknikleri doğal katkı maddelerine olan ilgiyi arttırmıştır. Antioksidanlar, az miktarlarda kullanımıyla bile yağ oksidasyonunu engelleyen ya da geciktiren gıda katkı maddelerinin önemli bir grubudur. Gıdalarda, butil hidroksianisol, butil hidroksitoluen ve tersiyer bütil hidroksikinon gibi sentetik antioksidanlar ya da tokoferoller, askorbik asit, karotenoidler, flavonoidler, aminoasitler, fosfolipidler ve steroller gibi doğal antioksidanlar kullanılmaktadır. Son zamanlarda, gıda endüstrisi doğal antioksidan maddelerin ekstraksiyonu ve saflaştırılması üzerine odaklanmıştır. Bu nedenle, antioksidan bileşenlerin iyi bir kaynağı olarak makroalg özütlerine olan ilginin arttığı görülmektedir. Literatürde, deniz kökenli makroalg özütlerinin (özellikle kahverengi makroalglerin) güçlü antioksidan özelliklere sahip olduğu rapor edilmektedir. Pek çok araştırmada, farklı makroalg türlerinden, klorofil, β -karoten, α -tokoferol, askorbik asit, niasin, tiamin, polifenol, polisakkaritler, flavonoidler, fosfolipidler, terponoidler ve peptidler gibi antioksidan bileşenler ekstrakte edilmiştir. Araştırmacılar tarafından, makroalg özütlerinin antioksidan özellikleri üzerine farklı coğrafik bölge, makroalg türleri, çözücüler, ekstraksiyon metodu, ekstraksiyon sıcaklığı ve zamanı gibi bazı parametrelerin etkileri araştırılmıştır. Bu derlemenin amacı, makroalg özütlerinin antioksidan aktivitesi üzerine yapılan bilimsel makalelerin sonuçlarını sunmak ve gıdalarda antioksidan maddelerin doğal bir kaynağı olarak potansiyeli hakkında bilgi vermektir.

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Cite This Article

Gümüş, B., Gümüş, E. (2019). Use of Marine Macroalgae Extracts in Foods and Their Antioxidative Effect against Lipid Oxidation. Akademik Gıda, Cilt: 17 Sayı: 3, 389–400. https://doi.org/10.24323/akademik-gida.647727

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