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Journal of Applied Phycology

, Volume 8, Issue 3, pp 201–203 | Cite as

Prevention of fish oil rancidity by phlorotannins fromSargassum kjellmanianum

  • Yan Xiaojun
  • Li Xiancui
  • Zhou Chengxu
  • Fan Xiao
Article

Abstract

Known only in the Phaeophyceae, phlorotannins (brown algal polyphenols) are a class of natural products with potential uses in pharmacology. This study reports that phlorotannins fromSargassum kjellmanianum can prevent fish oil from rancidification; the antioxidation activity was about 2.6 times higher than that of 0.02% BHT (tertbuty-l4-hydroxytoluene).

Keywords

phlorotannins antioxidation Sargassum fish oil 

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Copyright information

© Kluwer Academic Publishers 1996

Authors and Affiliations

  • Yan Xiaojun
    • 1
  • Li Xiancui
    • 1
  • Zhou Chengxu
    • 1
  • Fan Xiao
    • 1
  1. 1.Institute of OceanologyChinese Academy of SciencesQingdaoP. R. China

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