Nutritional content of Totoaba macdonaldi (Gilbert, 1890), Antioxidants and lipid peroxidation in muscle
Priscila Conde-Guerrero1,2, Lia C Méndez-Rodríguez2, Juan A de Anda-Montañez3
1Biología Marina, Universidad Autónoma de Baja California Sur, La Paz, Baja California Sur, México.
Background:
Totoaba, Totoaba macdonaldi, is an endemic species of the Gulf of California, where wide variations in sea temperature throughout the year, surface salinities that gradually increase towards the north, and contamination by discharge of wastewater have been recorded. In addition to the challenges of reproduction and swimming, its characteristic biannual migration presents totoaba with changes in environmental factors that could affect oxidative stress indicators. The objective of this study was to assess spatial and seasonal changes in the oxidative stress indicators in muscle samples of totoaba.
Methods:
Reactive oxygen species production, antioxidant enzyme activities and lipid peroxidation levels were quantified by spectrophotometry.
Results:
Results suggest spatial-temporal variations of the oxidative stress indicators in muscle of totoaba that may be associated to a complex interaction between environmental and biological factors, including reproduction and nutrient availability. These results contribute to explain the appeal of totoaba as a marketable meat and suggest totoaba may provide antioxidant nutrients to consumers.
