Significance of antioxidants for seafood safety and human health

Piotr Kulawik , Faith Özogul , Robert H. Glew , Jesim Özoğul

Abstract

The demand for high-quality seafood products is constantly growing worldwide. Nevertheless, seafood is susceptible to rapid rancidity mainly due to lipid oxidation and microbiological spoilage. Thus, treatment with antioxidants offers a preservation technique that can prolong the shelf life of seafood. However, because of food safety and health concerns about the use of synthetic antioxidants, there is growing interest in the application of natural antioxidants, mainly plant extracts and compounds, as an alternate means of confronting the problem of lipid oxidation. In this review, up-to-date information and recent discoveries about different naturally occurring antioxidants on the oxidation progress, synthetic antioxidants and their health concerns, health benefits of antioxidants, antioxidants used for seafood, and food safety concerns are addressed. The antibacterial effects of natural antioxidants are also reviewed. Finally, the most effective methods for analyzing a wide range of antioxidants in plants are described.
Author Piotr Kulawik (FoFT / DoAPT)
Piotr Kulawik,,
- Department of Animal Product Technology
, Faith Özogul
Faith Özogul,,
-
, Robert H. Glew
Robert H. Glew,,
-
, Jesim Özoğul
Jesim Özoğul,,
-
Journal seriesJournal of Agricultural and Food Chemistry, ISSN 0021-8561, (A 40 pkt)
Issue year2013
Vol61
No3
Pages475-491
Publication size in sheets0.8
Keywords in Englishseafood, antioxidants, food safety, rancidity
DOIDOI:10.1021/jf304266s
URL http://pubs.acs.org/doi/pdf/10.1021/jf304266s
Internal identifierWTŻ/2013/83
Languageen angielski
Score (nominal)45
ScoreMinisterial score = 40.0, 26-07-2017, ArticleFromJournal
Ministerial score (2013-2016) = 45.0, 26-07-2017, ArticleFromJournal
Publication indicators WoS Citations = 26
Citation count*14 (2015-11-16)
Cite
Share Share

Get link to the record


* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Back
Confirmation
Are you sure?