Antioxidant Activity of Flesh and Skin of Eptatretus Burgeri (Hag Fish) and Enedrias Nebulosus (White Spotted Eel)

Abstract

Ethyl acetate and diethyl ether extracts, previously extracted with methanol, were obtained from flesh and skin of Eptatretus burgeri (hag fish) and Enedrias nebulosus (white spotted eel). Eight different extracts (4 mg/mL) were tested for DPPH free radical scavenging activity and the values were compared with commercial antioxidants (α-tocopherol and BHT). All extracts of E. burgeri exhibited significantly positive results (> 65%) in scavenging DPPH radicals compared to E. nebulosus. Thus, only E. burgeri extracts were tested for dose effect, hydrogen peroxide, hydroxyl radical, superoxide scavenging assays and heat stability at 25, 50, 75 and 100 °C for 30 min. All extracts of E. burgeri showed higher DPPH radical scavenging activities by increasing concentration. Significantly higher results were observed for hydroxyl radical scavenging activity when compared with commercial antioxidants. Relatively moderate activity and very low activity were exhibited for superoxide scavenging and hydrogen peroxide activities, respectively. Diethyl ether extracts of E. burgeri were stable with increased temperature, while ethyl acetate extracts were stable up to 75 °C. Thus, there is a high potential for E. burgeri being rich with heat-stable antioxidants that can scavenge hydroxyl radicals.

Get full access to this article

View all access options for this article.

References

Aust R. and Thompson L.U. (1981). Lipid composition of finished fried potatoes, in relation to partially fried potatoes and frying oil . Nutrition Report International 24: 957–960 .

Bilos M.S. (1958). Antioxidant determinations by the use of a stable free radical . Science 181: 1199–1200 .

Buijnsters M., Bicanic D., Chirtoc M., Nicoli M.C. and Min-Kuo Y. (2001). Evaluation of antioxidative activity of some antioxidants by means of a combined optothermal window and a DPPH free radical colourimetry . Analytical Sciences 17: 544–546 .

Cheeseman K.H. and Slater T.F. (1993). An introduction to free radical biochemistry . British Medical Bulletin 49: 481–493 .

Chen Z.Y., Chan P.T., Kwan K.Y. and Zhang A. (1997). Reassessment of the antioxidant activity of conjugated linoleic acids . Journal of the American Oil Chemists’ Society 75: 1141–1145 .

Chung S.K., Osawa T. and Kawakishi S. (1997). Hydroxyl radical scavenging effect of spices and scavengers from Brown mustard (Brassica nigra) . Bioscience Biotechnology Biochemistry 61: 118–124 .

Duh P.D. (1998). Antioxidant activity of burdock (Arctium lappa Linne), its scavenging effect on free radical and active oxygen . Journal of the American Oil Chemists’ Society 75: 455–465 .

Fernandez D.S., Cadahia B., Conde E. and Garcia-Vallejo M.C. (1996). Low molecular weight phenolic compounds in Spanish oakwoods . Journal of Agricultural Food Chemistry 44: 1507–1511 .

Gulcin I., Buyukokuroglu M.E., Oktay M. and Kufrevioglu O.I. (2003). Antioxidant and analgesic activities of turpentine of Pinus nigra Arn. subsp. Pallsiana(Lamb) . Journal of Ethnoparmacology 86: 51–58 .

10.

Halliwell B. (1991). Reactive oxygen species in living systems: biochemistry and role in human diseases . The American Journal of Medicine 91: 14–19 .

11.

Hamama A.A. and Nawar W.W. (1991). Thermal decomposition of some phenolic antioxidants . Journal of Agricultural Food Chemistry 39: 1063–1069 .

12.

Hertog M.G., Feskens E.J., Hollman P.C., Katan M.B. and Kromhout D. (1993). Dietary antioxidant flavonoids and risk of coronary heart disease: the Zupthen elderly study . Lancet 342: 1007–1011 .

13.

Kim S.W., Park S.S., Min T.J. and Yu K.H. (1999). Antioxidant activity of ergosterol peroxidase (5–8-Epidioxy-5 α,8 α-ergosta-6,22E-dien-3 α-ol) in Armillariella mellea . Bulletin of Korean Chemical Society 20: 819–823 .

14.

Kohchi Y. (1995). Antioxidative activity of spices and herbs . Food Ingredient Journal of Japan 163: 44–55 .

15.

Larson P.R. (1988). The antioxidants of higher plants . Phytochemistry 27: 969–978 .

16.

Lim S.N., Cheung C.K., Ooi V.E.C. and Ang P.O. (2002). Evaluation of antioxidative activity of extracts from a brown seaweed, Sargassum siliquastrum . Journal of Agricultural and Food Chemistry 50: 3862–3866 .

17.

Lindershmidt R., Trylka A., Goad M. and Witschi H. (1986). The effect of dietary butylated hydroxytoluene on liver and colon tumor development in mice . Toxicology 38: 151–160 .

18.

Madsen H.L., Sorensen B., Skibsted L.H. and Bertelesen G. (1998). The antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in dressing stored exposed to light or in darkness . Food Chemistry 63: 173–180 .

19.

Markulund S. and Markulund G. (1974). Involvement of the superoxide anion radical in the autoxidation of pyrogallol and convenient assay for superoxide dismutase . European Journal of Biochemistry 47: 469–474 .

20.

Martin A.D. and Gilbert D. (1968). Enzyme changes accompanying liver enlargement in rats treated with 3-tert-butyl-4-hydroxianisole . The Biochemical Journal 106: 22–27 .

21.

Moure A., Cruz J.M., Fanco D., Dominguez M., Sineiro J., Dominguez H., Nunez J. and Parajo J.C. (2001). Natural antioxidants from residual sources . Food Chemistry 72: 145–171 .

22.

Muller H.E. (1985). Detection of hydrogen peroxide produced by microorganism on ABTS-peroxidase medium . Zentrallattfur Bakteriologie Mikrobilogie und Hygiene Serie 259: 151–158 .

23.

Nagai T., Inoue R., Inoue H. and Suzuki N. (2003). Preparation-and antioxidant properties of water extract of propolis . Food Chemistry 80: 29–33 .

24.

Rehman Z., Salariya A.M. and Habib F. (2003). Antioxidant activity of ginger extract in sunflower oil . Journal of the Science of Food Agriculture 83: 624–629 .

25.

Saito M. and Ishihara K. (1997). Antioxidant activity and active sites of phospholipids as antioxidants . Journal of the American Oil Chemists’ Society 74: 1531–1536 .

26.

Shahidi F. and Wanasundara P.K. (1992). Phenolic antioxidants . Food Science and Nutrition 32: 67–103 .

27.

Tanizawa H., Ohkawa Y., Takino Y., Ueno A., Kageyama T. and Hara S. (1992). Studies on natural antioxidants in citrus species I. Determination of antioxidant activities of citrus fruits . Chemical and Pharmaceutical Bulletin 40: 1940–1942 .

28.

Tsuda T., Watanabe M., Ohshima K., Yamamoto A., Kawakishi S. and Osawa T. (1994). Antioxidative components isolated from the seed of tamarind (Tamarindus indica L) . Journal of Agricultural and Food Chemistry 42: 2671–2674 .

29.

Vaya J. and Aviram M. (2001). Nutritional antioxidants: mechanisms of action, analyses of activities and medical applications . Current Medicinal Chemistry 1: 99–117 .

30.

Vimala S. and Adenan M.I. (1999). Malaysian tropical forest medical plants: a source of natural antioxidants . Journal of Tropical Forest Science 5: 28–32 .

31.

Yen G.C. and Wu J.Y. (1999). Antioxidant and radical scavenging properties of extracts from Ganoderma tsugae . Food Chemistry 65: 375–379 .