Inhibitory effects of some natural products on metal-induced lipid oxidation in cooked fish

Divalent metal ions (Fe2+, Cu2+, Zn2+, Ni2+, and Mn2+) induced lipid oxidation in cooked, but not in raw fish. The extent of lipid oxidation, measured by the production of thiobarbituric acid reactive substances (TBRS), was increased with higher concentrations of iron, zinc, and nickel, but was decreased with increasing concentrations of copper and manganese. The natural products: ellagic acid, tannic acid, myricetin, and quercetin, inhibited lipid oxidation in cooked fish. The enhanced lipid oxidation caused by cupric ions (10(3) pmol/100 g fish) was also inhibited by the natural products. The degree of inhibition in copper-treated fish, however, was less than that in fish that had no added copper. The inhibition was concentration dependent. The antioxidative potency of the various natural products was independent of the type of metal ion-induced lipid oxidation. Ellagic acid was the most potent antioxidant (75.7-83.9%), followed by tannic acid (60.4-77.3%), myricetin (52.9-70.4%), and quercetin (32.6-44.2%).