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Food Science and Technology International
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Lipid Peroxidation Inhibitory Effects of Hizikia Fusiformis Methanolic Extract on Fish Oil and Linoleic Acid

Nalin Siriwardhana

K. -W. Lee

Faculty of Applied Marine Science, Cheju National University, Jeju 690-756, S. Korea

S. -H. Kim

J. -H. Ha

Department of Food Science and Technology, Cheju National University, Jeju 690-756, S. Korea

G. -T. Park

Y. -J. Jeon

Faculty of Applied Marine Science, Cheju National University, Jeju 690-756, S. Koreayoujinj{at}cheju.ac.kr

The lipid peroxidation inhibitory effects of Hizikia fusiformis methanolic extract (HME) on fish oil and linoleic acid were studied by means of peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), conjugated diene hydroperoxides (CDH) and weight gaining assays. Heat and UV light stability were determined by DPPH assay. HME significantly (p<0.05) reduced the lipid peroxidation in a dosedependent manner. Increasing the level of HME from 0.01 to 0.1% caused a higher antioxidative effect than the one produced by butylated hydroxytoluene (BHT) (BHT reported the best effect compared to -tocopherol and butylated hydroxyanisole). HME reduced the formation of primary oxidation products as showed by the lower CDH values compared to its control counterpart. HME reduced also the addition of oxygen to form lipid peroxyl radicals that indicated a low weight gaining in HME-treated oils. Moreover, it could reduce the formation of lipid peroxide. Furthermore, it diminished the total lipid peroxidation resulting in low TBARS values. The heat and UV light study showed that H. fusiformis contained heat- and UV-light resistant antioxidants. These results indicated that the H. fusiformis antioxidants could be useful in preventing oxidative damages of food oils.

Key Words: Hizikia fusiformis • lipid peroxidation • oils • antioxidants

Food Science and Technology International, Vol. 10, No. 2, 65-72 (2004)
DOI: 10.1177/1082013204043883
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