Antioxidant efficacy of extracts of an edible red alga (Grateloupia filicina) in linoleic acid and fish oil

Abstract

The antioxidant activity of an extract of a marine red alga (Grateloupia filicina) was evaluated in linoleic acid and fish oil induct period oil at 65C. Oxidative stability of the oils was evaluated by employing peroxide value (PV), 2-thiobarbituric acid reactive substances (TBARS), conjugated diene (CD) and weight gain experiments. The algal extract was applied to linoleic acid and fish oil at 0.01, 0.03 and 0.05% and results were compared with those of commercial antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisol (BHA) and α-tocopherol at 0.01%. Results indicated the ability of the alga extract to inhibit oxidation of linoleic acid and fish oil; at a 0.05% level the extract showed better activity than all commercial antioxidants examined. In conjugated diene assay, a 0.01% extract in linoleic acid showed stronger activity over that of commercial antioxidants. These results illustrate that extract of Grateloupia filicina exhibits a good antioxidant activity which is equal or better than those of commercial antioxidants.