LIPID OXIDATION INHIBITION CAPACITY OF A POLYPHENOLIC-RICH FRACTION FROM BROWN SEAWEED SARGASSUM MCCLUREI IN MINCED COBIA MUSCLES

Abstract

Lipid oxidation is a major cause of quality deterioration in seafood during storage and
processing period. The objective of this study is to investigate antioxidant properties of a
polyphenol-rich fraction from brown seaweed Sargassum mcclurei. The crude extract S.
mcclurei was suspended in water and fractionated with n-hexane, ethyl acetate and buthanol,
successively. Among solvent fractions, the ethyl acetate fraction had highest total phenolic
content and antioxidant activities. This fraction also retarted lipid oxidation in the muscle of
Cobia (Rachycentron canadum) during refrigerated storage; the FFA, PV and TBARS values in
the treated samples were significantly lower than control. Storage at -20°C preserved more
phenolics and retained higher antioxidant activity in the seaweed fraction extract compared to
storage at 4°C. Thus, the ethyl acetate fraction from S. mcclurei could be a potential candidate
for functional food and food preservative.