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Inhibition of hemoglobin- and iron-promoted oxidation in fish microsomes by natural phenolics

Manuel Pazos1, Salomé Lois, Josep Lluís Torres

  • 1Instituto de Investigaciones Marinas (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain. mpazos@iim.csic.es

Journal of Agricultural and Food Chemistry
|June 8, 2006
PubMed

Insights

Grape procyanidins and propyl gallate effectively inhibit fish lipid oxidation by incorporating into microsomes. Their antioxidant efficiency correlates with membrane incorporation, highlighting its importance for natural antioxidants in fish muscle.

Area of Science:

  • Food Science
  • Biochemistry
  • Marine Biology

Background:

  • Fish lipid oxidation is a major concern for product quality and shelf-life.
  • Prooxidants like hemoglobin and iron catalyze lipid oxidation in fish muscle.
  • Natural phenolic antioxidants offer potential solutions for inhibiting this process.

Purpose of the Study:

  • To evaluate the efficacy of natural and synthetic phenolic antioxidants in inhibiting lipid oxidation in hake microsomes.
  • To determine the correlation between antioxidant efficiency, incorporation into microsomes, and other chemical properties.

Main Methods:

  • Tested four phenolic compounds: grape extract (OW), grape procyanidins (IV), hydroxytyrosol, and propyl gallate.
  • Assessed antioxidant activity against lipid oxidation promoted by hemoglobin, enzymatic NADH-iron, and nonenzymatic ascorbate-iron.
  • Correlated antioxidant efficiency with microsome incorporation, reducing capacity, and chelating properties.

Main Results:

  • All tested phenolics, except hydroxytyrosol against nonenzymatic iron, delayed lipid oxidation.
  • Antioxidant efficiency followed the order: IV > propyl gallate > OW > hydroxytyrosol, correlating positively with microsome incorporation.
  • Microsome incorporation was more critical than reducing or chelating capacity for antioxidant activity.

Conclusions:

  • Exogenous antioxidants must incorporate into cellular membranes to effectively inhibit fish lipid oxidation.
  • Grape procyanidins (IV) and propyl gallate demonstrate significant potential as fish lipid oxidation inhibitors.
  • Understanding antioxidant incorporation is key to developing effective strategies for preserving fish quality.

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