In vitro antioxidant activity of two molluscs, Loligo duvauceli Orbigny and Donax cuneatus Linnaeus, by solvent extraction methods

  • R. A. Nazeer
  • Shabeena Yousuf Naqash
Original Article


The aim of this study was to assess the in vitro antioxidant activity of solvent extracts prepared from two Indian molluscs viz., Loligo duvauceli Orbigny and Donax cuneatus Linnaeus. For this purpose, several tests were used such as DPPH (2,2-diphenyl-1-picrylhydrazyl), reducing ability and total antioxidant activity. Ethyl acetate extract of Loligo duvauceli showed higher DPPH radical scavenging activity (58%), reducing ability and antioxidant activity (64%) compared to other extracts. All the extracts showed concentration-dependent activity, and increase in concentration increased the antioxidant activities. Therefore, solvent extracts of L. duvauceli and D. cuneatus are rich sources of antioxidants that justify their wide use as natural antioxidants and points out other possible therapeutical uses in the different diseases produced by free radicals.


Antioxidant activity DPPH Loligo duvauceli Donax cuneatus 



We thank Dr. K. Ramasamy, Dean, School of Bioengineering, SRM University, for his support throughout the project. We would like to extend our acknowledgment to the management, SRM University for providing the facilities.

Conflict of interest



  1. 1.
    Ackman RG (1990) Seafood lipids and fatty acids. Food Rev Intern 6:617–646CrossRefGoogle Scholar
  2. 2.
    Excler J (1987) Composition of foods; finfish and shellfish products. Agriculture handbook No.8–15.Washington, DCGoogle Scholar
  3. 3.
    Shanmugam A, Palpandi C, Sambasivam S (2007) Some valuable fatty acids exposed from wedge clam Donax cuneatus (Linnaeus). Afr J Biochem Res 1:14–18Google Scholar
  4. 4.
    Aruoma JO (1999) Antioxidant action of plant foods. Use of oxidative DNA damage, as a tool for studying antioxidant efficacy. Free Rad Res 30:419–427CrossRefGoogle Scholar
  5. 5.
    Reaven PD, Witzum JL (1996) Oxidised LDL in atherogenesis. Role of dietary modification. Ann Rev Nutr 16:51–71CrossRefGoogle Scholar
  6. 6.
    Shahidi F, Wanasundara PK (1992) Phenolic antioxidants. Food Sci Nutr 32:67–103Google Scholar
  7. 7.
    Lim SN, Cheung CK, Ooi VEC, Ang PO (2002) Evaluation of antioxidative activity of extracts from brown seaweed, Sargassum siliquastrum. J Agric Food Chem 50:3862–3866CrossRefGoogle Scholar
  8. 8.
    Frlich I, Riederer P (1995) Free radical mechanisms in dementia of Alzheimer type and the potential for antioxidative treatment. Drug Res 45:443–449Google Scholar
  9. 9.
    Maillard MN, Soum MH, Meydani SN, Berset C (1996) Antioxidant activity of barley and malt: relationship with phenolic content. Food Sci Technol 29:238–244Google Scholar
  10. 10.
    Aust R, Thompson LU (1981) Lipid composition of finished fried potatoes, in relation to partially fried potatoes and frying oil. Nutr Report Intern 24:957–960Google Scholar
  11. 11.
    Lindershmidt R, Trylka A, Goad M, Witschi H (1986) The effect of dietary butylated hydroxytoluene on liver and colon tumor development in mice. Toxicology 38:151–160CrossRefGoogle Scholar
  12. 12.
    Madsen HL, Sorensen B, Skibsted LH, Bertelesen G (1998) The antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in dressing stored exposed to light or in darks. Food Chem 63:173–180CrossRefGoogle Scholar
  13. 13.
    Heinonen IM, Lehtonen PJ, Hopia AI (1998) Antioxidant activity of berry and fruit wines and liquors. J Agric Food Chem 46:25–31CrossRefGoogle Scholar
  14. 14.
    Moure A, Franco D, Sineiro J, Dominguez H, Nunez MJ, Lema JM (2000) Evaluation of extracts from Gevuina avellana hulls as antioxidants. J Agric Food Chem 48:3890–3897CrossRefGoogle Scholar
  15. 15.
    Kang DG, Lee HS (2001) An improved method in screening of superoxide and hydroxyl radical scavenging activities of plant medicinal extracts. Korean J Pharmacog 32:253–256Google Scholar
  16. 16.
    Hettiarachchy NS, Glenn KC, Gnanasambandam R, Johnson MG (1996) Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties. J Food Sci 61:516–519CrossRefGoogle Scholar
  17. 17.
    Yen GC, Chen HY (1995) Antioxidant activity of various tea extracts in relation to their antimutagenicity. J Agric Food Chem 43:27–32CrossRefGoogle Scholar
  18. 18.
    Jay Prakash GK, Singh RP, Sakariah KK (2001) Antioxidant activity of grape seed extracts on peroxidation models in vitro. J Agric Food Chem 55:10–18Google Scholar
  19. 19.
    Wanasundara U, Amarowicz R, Shahidi F (1994) Isolation and identification of an antioxidative component in canola meal. J Agric Food Chem 42:1285–1290CrossRefGoogle Scholar
  20. 20.
    Moure A, Cruz JM, Fanco D, Dominguez M, Sineiro J, Dominguez H, Nunez J, Parajo JC (2001) Natural antioxidants from residual sources. Food Chem 72:145–171CrossRefGoogle Scholar
  21. 21.
    Fernandez DS, Cadahia B, Conde E, Garcia-Vallejo MC (1996) Low molecular weight phenolic compounds in Spanish oakwoods. J Agric Food Chem 44:1507–1511CrossRefGoogle Scholar
  22. 22.
    Duan XJ, Zhang WW, Li XM, Wang BG (2006) Evaluation of antioxidant property of extract and fractions obtained from a red alga, Polysiphonia urceolata. Food Chem 95:37–43CrossRefGoogle Scholar
  23. 23.
    Cotelle N, Bemier JL, Catteau JP, Pommery J, Wallet JC, Gaydou EM (1996) Antioxidant properties of hydroxyl flavones. Free Rad Biol Med 20:35–43CrossRefGoogle Scholar
  24. 24.
    Tsuda T, Watanabe M, Ohshima K, Yamamoto A, Kawakishi S, Osawa T (1994) Antioxidative components isolated from the seed of tamarind (Tamarindus indica L.). J Agric Food Chem 42:2671–2674CrossRefGoogle Scholar
  25. 25.
    Ekanayake PM, Lee YD, Lee L (2004) Antioxidant activity of flesh and skin of Eptatretus burger (Hag Fish) and Enedrias nebulosus (White Spotted Eel). Food Sci Tech Int 10:171–177CrossRefGoogle Scholar
  26. 26.
    Hadafi A, Ismaili Alaoui M, Chaouch A, Zrira S, Benjilli B (1998) Activité antioxydante des extraits du romarin (Rosmarinus officinalis L.) et du myrte (Myrtus comminus). 2 : Effet du solvant d’extraction. 17eme Journées Internationales Huiles Essentielles Digne Les BainsGoogle Scholar
  27. 27.
    Mier S, Kaner J, Akiri B, Hadas SP (1995) Determination and involvement of aqueous reducing compounds in oxidative defence systems of various senescing leaves. J Agric Food Chem 43:1813–1817CrossRefGoogle Scholar
  28. 28.
    Duh PD (1998) Antioxidant activity of burdock (Arctium lappa Linne): it’s scavenging effect on free radical and active oxygen. J Am Chem Soc 75:455–461Google Scholar
  29. 29.
    Kumaran A, Karunakaran RJ (2007) In vitro antioxidant properties of methanol extracts of five Phyllanthus species from India. Food Sci Technol 40:344–352Google Scholar
  30. 30.
    Yildirim A, Mavi A, Kara AA (2003) Antioxidant and antimicrobial activities of Polygonum Cognatum meissn extracts. J Sci Food Agric 83:64–69CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2011

Authors and Affiliations

  1. 1.Department of Biotechnology, School of BioengineeringSRM UniversityChennaiIndia

Personalised recommendations