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Antioxidant and anti‐inflammatory activities of ethyl acetate extracts of chub mackerel ( Scomber colias ): a thorough seasonal evaluation
Author(s) -
Cardoso Carlos,
Matos Joana,
GomesBispo Ana,
Afonso Cláudia,
Motta Carla,
Castanheira Isabel,
Prates José A. M.,
Bandarra Narcisa M.
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.15185
Subject(s) - scomber , trolox , seasonality , antioxidant , abts , food science , chemistry , mackerel , biology , antioxidant capacity , biochemistry , fishery , fish <actinopterygii> , dpph , ecology
Summary The seasonal variation of key bioactivities in ethyl acetate extracts of chub mackerel ( Scomber colias ), an underutilised fish species, was evaluated through a complete monthly sampling. The phenolic content had a seasonal variation, ranging from 39 ± 5 mg GAE/100 g ww (February) to 340 ± 6 mg GAE/100 g ww (October). Ferric reducing antioxidant power (FRAP) increased from 1.3 ± 0.4 μmol Fe 2+ Eq/g ww (January) to 10.3 ± 0.1 μmol Fe 2+ Eq/g ww (September). ABTS had no antioxidant activity between June and December, being the highest value in February, 64.3 ± 6.3 μmol Trolox Eq/100 g ww. For phenolic content and FRAP, there was a strong seasonality, which was similar to that of the lipid content. Therefore, correlations were high, being R 2 0.95 for lipid vs. phenolic contents. Anti‐inflammatory activity did not show large changes throughout most part of the year, remaining high in the 70–80% of COX‐2 inhibition. This finding and the seasonality of the antioxidant properties warrant further research.