26 research outputs found
Brown seaweeds protect against azoxymethane-induced hepatic repercussions through up-regulation of peroxisome proliferator-activated receptor gamma and attenuation of oxidative stress
In vitro antimicrobial and antioxidant activities of seaweeds from hare island, Tuticorin coast of India
Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage
Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans
Influence of autoclave treatment and enzymatic hydrolysis on the antioxidant activity of Opuntia ficus-indica fruit extract
Antioxidative Effect of Seaweed Extracts in Chilled Storage of Minced Atlantic Mackerel (Scomber scombrus): Effect on Lipid and Protein Oxidation
In this study, antioxidant activity of absolute ethanol, 50 % ethanol and water extracts of two species of seaweeds namely, Fucus serratus and Polysiphonia fucoides were evaluated for their ability to retard lipid and protein oxidation in minced mackerel. Mackerel mince added with 0.5 g/kg of extracts was prepared. For comparison, BHT at 0.2 g/kg and a control with no added extracts were also prepared. The samples were stored at 5 °C for 8 days, and sampling was done at time 0, 1, 2, 4, 5 and 8 days. The 50 % ethanolic extracts of P. fucoides were found to be very effective in retarding lipid and protein oxidation, as it resulted in low levels of peroxide value, volatiles and carbonyl compounds and protected against the loss of α-tocopherol and tryptophan residues. In spite of the higher phenolic content, the absolute ethanol extracts of both species showed a pro-oxidative tendency in minced mackerel. Water extract with lowest phenolic content showed no antioxidant effect in minced mackerel. In conclusion, the 50 % ethanolic extracts of P. fucoides can be a potential source of natural antioxidants, as these extracts have antioxidant activities similar to synthetic antioxidants such as BHT. However, the extent of protection offered by these extracts against protein oxidation was not clear and further studies are needed to understand the nature of the interaction between proteins and these extracts