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Antioxidant Small-spotted Catshark Burgers

Joana Patriarca1*, Maria J. Rodrigues1 and Rui Pedrosa1
  • 1 Polytechnic Institute of Leiria - Marine Resources Research Group (GIRM), Portugal

Tons of fish are rejected daily, not only on board, but also on shore during the industrial processing (INE, 2012). In order to reuse these wastes, restructured seafood products must be developed. On the other hand, in western countries a trend in the increase of the number of cancer cases is observed, especially among the youngsters (Steliarova-Foucher et al, 2004). A healthy and high quality nutrition plays an important role on cancer prevention (Davis et al, 2010; Kuno et al, 2012). Many authors found several phytochemical compounds naturally present in foods with powerful antioxidant properties. These have the ability to stop or delay the development of the tumors, by inducing apoptosis and prevent angiogenesis or metastasis (Kou et al, 2013). In the present work, it was developed a restructured functional food based on rejected small-spotted catshark. The functional capacity of this food is attained by the addition of ingredients with proven antioxidant ability. Studies have been made to optimize the antioxidant extraction process from the fish burger through different combinations of solvent extraction. Furthermore, the antioxidant activity of the restructured product was characterized in terms of total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC). Apparently, a higher level of antioxidants is detected when methanol is used for extraction during twelve hours at room temperature. The results also showed the functional fish product presents a higher capacity for DPPH reduction and increased values for ORAC by comparison with small-spotted catshark only.

Acknowledgements

The idea of the present project was granted with the National University Award Lotaçor 2011-2012.

References

Davis, C.D., Emenaker, N.J., Milner, J.A. (2010). Angiogenesis: Molecular Targets for Nutritional Preemption of Cancer. Seminars in Oncology, 37(3):243-257.

INE (2012). Estatística da Pesca 2011. Instituto Nacional de Estatística, I.P., Direcção-Geral de Recursos Naturais, Segurança e Serviços Marítimos, Lisboa, Portugal

Kou, X., Kirberger, M., Yang, Y., Chen, N. (2013). Natural products for cancer prevention associated with Nrf2–ARE pathway. Food Science and Human Wellness, 2:22-28.

Kuno, T., Tsukamto, T., Hara, A., Tanaka, T. (2012). Cancer chemoprevention through the induction of apoptosis by natural compounds. Journal of Biophysical Chemistry, 3(2):156-173.

Steliarova-Foucher, E., Stiller, C., Kaatsch P., Berrino, F., Coebergh, J.W., Lacour, B., Perkin, M. (2004). Geographical patterns and time trends of cancer incidence and survival among children and adolescents in Europe since the 1970s (the ACCIS project): an epidemiological study. The Lancet, 364(9451):2097-2105.

Keywords: DPPH, Fish burger, ORAC, polyphenol content, small-spotted catshark

Conference: IMMR | International Meeting on Marine Research 2014, Peniche, Portugal, 10 Jul - 11 Jul, 2014.

Presentation Type: Poster Presentation

Topic: SEAFOOD TECHNOLOGY

Citation: Patriarca J, Rodrigues MJ and Pedrosa R (2014). Antioxidant Small-spotted Catshark Burgers. Front. Mar. Sci. Conference Abstract: IMMR | International Meeting on Marine Research 2014. doi: 10.3389/conf.fmars.2014.02.00179

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Received: 05 May 2014; Published Online: 18 Jul 2014.

* Correspondence: Miss. Joana Patriarca, Polytechnic Institute of Leiria - Marine Resources Research Group (GIRM), Peniche, Portugal, joanapatriarca22@gmail.com