Abstract
SummaryBig eye tuna head soups with different colloidal particle sizes were prepared through various filtration ways, and their antioxidative capacities and lipidomics profiling were evaluated. The original soup (OGS) (filtrated by gauze) had the highest antioxidative activities in chemical evaluation methods. Meanwhile, OGS and microfiltration soup (MFS) (micro filtrated by 0.45 μm membrane) showed higher cellular antioxidant activities (CAA) at 20 and 40 times dilution of soup, and ultrafiltration soup (UFS) (100 ku ultrafiltration) has stronger CAA at low dilution ratios (5 and 10 times) in HepG2 cells. There were 631 lipid molecular species detected in the soup, and eicosapentaenoic and docosahexaenoic acid (EPA and DHA) were mainly attached in phosphatidylethanolamine (PE) and phosphatidylcholine (PC) molecules, respectively. Based on the results, a speculation that the lipid molecule profile, especially the distribution of EPA/DHA in different lipid molecules, might contribute to the diversities of size of self‐assembled colloidal particles and antioxidative activities was concluded in this study.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
