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Antioxidative Effect of Seaweed Extracts in Chilled Storage of Minced Atlantic Mackerel (Scomber scombrus): Effect on Lipid and Protein Oxidation

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Abstract

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.

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Acknowledgments

This work was financially supported by the Danish Research Council for Technology and Production. The help provided by technician Inge Holmberg for the HPLC analysis of phenolic compounds and Susan Løvstad Holdt for collecting seaweeds is greatly acknowledged.

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Authors and Affiliations

  1. Division of Industrial Food Research, National Food Institute (DTU-Food), Technical University of Denmark, B. 221, Søltofts Plads, 2800, Kgs. Lyngby, Denmark

    K. H. Sabeena Farvin & Charlotte Jacobsen

  2. Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, P.O. Box 1144, Guilan, Iran

    Aria Babakhani

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  1. Aria Babakhani
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  2. K. H. Sabeena Farvin
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  3. Charlotte Jacobsen
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Correspondence to Charlotte Jacobsen.

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Babakhani, A., Farvin, K.H.S. & Jacobsen, C. Antioxidative Effect of Seaweed Extracts in Chilled Storage of Minced Atlantic Mackerel (Scomber scombrus): Effect on Lipid and Protein Oxidation. Food Bioprocess Technol 9, 352–364 (2016). https://doi.org/10.1007/s11947-015-1630-9

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  • DOI: https://doi.org/10.1007/s11947-015-1630-9

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