Cardoso, CarlosMatos, JoanaGomes-Bispo, AnaAfonso, CláudiaMotta, CarlaCastanheira, IsabelPrates, JoséBandarra, Narcisa2022-01-172022-01-172021-05Int J Food Sci Technol. 2021 Sep;56(9):4576-84. doi:10.1111/ijfs.15185. Epub 2021 Jun 9.0950-5423http://hdl.handle.net/10400.18/7860The 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 researchengAnti-inflammatory ActivityAntioxidant ActivityScomber coliasSeasonal VariationSegurança AlimentarComposição dos Alimentosjournal article10.1111/ijfs.15185