Prevention of fish oil rancidity by phlorotannins fromSargassum kjellmanianum
- 243 Downloads
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).
Keywordsphlorotannins antioxidation Sargassum fish oil
Unable to display preview. Download preview PDF.
- Barwell CJ, Blunden G, Manandhar PD (1989) Isolation and characterization of brown algal polyphenols as inhibitors of α-amylase, lipase and trypsin. J. appl. Phycol. 1: 319–323.Google Scholar
- Blunden G, Currie J, Thurston DE (1994) Cleavage of DNA by brown algal polyphenols. J. appl. Phycol. 6: 281–284.Google Scholar
- Kaltaranta JK (1992) Control of lipid oxidation in fish oil with various antioxidative compounds. J. Am. Oil. Chem. Soc. 69 (8): 810–813.Google Scholar
- Link WE (1975) Official and tentative methods of the American Oil Chemists Society, 3rd edition.Google Scholar
- Ogino C, Taki Y (1957) Studies on the tannin of brown alga,Sargassum ringgoldianum. J. Tokyo Univ. Fisheries 12: 52–53.Google Scholar
- Ogino C (1962) Tannins and vacuolar pigments, Physiology and biochemistry, Academic Press, New York: 437–443.Google Scholar
- Ragan MA, Glombitza K-W (1986) Phlorotannins, brown algal polyphenols. In: Round FE, Chapman DJ (eds), Progress in Phycological Research Vol. 4. Biopress Ltd, Bristol: 129–241.Google Scholar
- Rogers DJ, Loveless RW (1985) “Haemagglutinins” of the Phaeophyceae and nonspecific aggregation phenomena by polyphenols. Bot. mar. 28: 133–137.Google Scholar