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Antioxidant and anti-inflammatory activities of ethyl acetate extracts of chub mackerel (Scomber colias): a thorough seasonal evaluation

2021-05Journal article Restricted access
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dc.contributor.authorCardoso, Carlos
dc.contributor.authorMatos, Joana
dc.contributor.authorGomes-Bispo, Ana
dc.contributor.authorAfonso, Cláudia
dc.contributor.authorMotta, Carla
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorPrates, José
dc.contributor.authorBandarra, Narcisa
dc.date.accessioned2022-01-17T17:01:55Z
dc.date.available2022-01-17T17:01:55Z
dc.date.issued2021-05
dc.description.abstractThe seasonal variation of key bioactivities in ethyl acetate extracts of chub mackerel (Scomber colias), an underutilised fish species, was evaluated through a complete monthly sampling. The phenolic content had a seasonal variation, ranging from 39 5 mg GAE/100 g ww (February) to 340 6 mg GAE/100 g ww (October). Ferric reducing antioxidant power (FRAP) increased from 1.3 0.4 lmol Fe2+ Eq/g ww (Jan uary) to 10.3 0.1 lmol Fe2+ Eq/g ww (September). ABTS had no antioxidant activity between June and December, being the highest value in February, 64.3 6.3 lmol Trolox Eq/100 g ww. For phenolic content and FRAP, there was a strong seasonality, which was similar to that of the lipid content. There fore, correlations were high, being R2 0.95 for lipid vs. phenolic contents. Anti-inflammatory activity did not show large changes throughout most part of the year, remaining high in the 70–80% of COX-2 inhi bition. This finding and the seasonality of the antioxidant properties warrant further researchpt_PT
dc.description.sponsorshipThis work was supported by national funds through FCT – Fundação para a Ciência e a Tecnologia, I.P., within the scope of projects NewFood4Thought PTDC/SAUNUT/30455/2017 (Exploitation of the bioactive nutrients’ potential for the prevention of Alzheimer’s Disease and cognitive ageing through in vitro assays, in vivo verification and in silico quantification of the health benefits) and CIISA (Project UIDB/00276/2020). Researchers were supported by the following Post-Doctoral Grants: Ref.: SFRH/BPD/102689/2014 (Fundação para a Ciência e a Tecnologia, FCT) for the author Carlos Cardoso and DIVERSIAQUA (MAR2020, Ref.: 16-02-01-FEAM66) for the author Cláudia Afonso. A doctoral grant awarded by FCT supported the work performed by Joana Matos (SFRH/BD/129795/2017). The author Ana Gomes-Bispo acknowledges FCT and IPMA for the DL57/2016 Junior Researcher Contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationInt J Food Sci Technol. 2021 Sep;56(9):4576-84. doi:10.1111/ijfs.15185. Epub 2021 Jun 9.pt_PT
dc.identifier.doi10.1111/ijfs.15185pt_PT
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/10400.18/7860
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley/ Institute of Food Science and Technologypt_PT
dc.relationPTDC/SAUNUT/30455/2017pt_PT
dc.relationCentre for Interdisciplinary Research in Animal Health
dc.relationSEAFOOD LIPIDS BIOACCESSIBILITY AND A MORE ACCURATE ASSESSMENT OF THE RISK-BENEFIT BINOMIAL FOR SEAFOOD CONSUMPTION
dc.relationBioprospection, study and application of bioactive compounds from microalgae and seaweeds
dc.relation.publisherversionhttps://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15185pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectAnti-inflammatory Activitypt_PT
dc.subjectAntioxidant Activitypt_PT
dc.subjectScomber coliaspt_PT
dc.subjectSeasonal Variationpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleAntioxidant and anti-inflammatory activities of ethyl acetate extracts of chub mackerel (Scomber colias): a thorough seasonal evaluationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Interdisciplinary Research in Animal Health
oaire.awardTitleSEAFOOD LIPIDS BIOACCESSIBILITY AND A MORE ACCURATE ASSESSMENT OF THE RISK-BENEFIT BINOMIAL FOR SEAFOOD CONSUMPTION
oaire.awardTitleBioprospection, study and application of bioactive compounds from microalgae and seaweeds
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00276%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBPD%2F102689%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F129795%2F2017/PT
oaire.citation.endPage4584pt_PT
oaire.citation.issue9pt_PT
oaire.citation.startPage4576pt_PT
oaire.citation.titleInternational Journal of Food Science and Technologypt_PT
oaire.citation.volume56pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
oaire.fundingStreamOE
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication17f6ecf9-26db-4596-b594-6b8e97bb3f5c
relation.isProjectOfPublication37528f0f-00b1-489b-9259-56cef0fee05a
relation.isProjectOfPublicatione573b93e-5944-49ae-8600-272e016b39d3
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