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

Aria Babakhani, K. H Sabeena Farvin, Charlotte Jacobsen

Research output: Contribution to journalJournal articleResearchpeer-review


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.
Original languageEnglish
JournalFood and Bioprocess Technology
Issue number2
Pages (from-to)352-364
Number of pages13
Publication statusPublished - 2016


  • Food Science
  • Process Chemistry and Technology
  • Safety, Risk, Reliability and Quality
  • Industrial and Manufacturing Engineering
  • Antioxidant
  • Fucus serratus
  • Minced fish
  • Polysiphonia fucoides
  • Total phenolic content
  • Agents
  • Amino acids
  • Antioxidants
  • Carbonyl compounds
  • Ethanol
  • Food storage
  • Oxidation
  • Proteins
  • Seaweed
  • Anti-oxidant activities
  • Antioxidative effects
  • Minced fishes
  • Natural antioxidants
  • Synthetic antioxidants
  • Extraction


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