Antioxidant property of wild and farmed sea bream (Sparus aurata) cooked in different ways

Abstract

The antioxidant activity of water-soluble extracts of raw and cooked wild and farmed sea bream was evaluated. The cooked sea bream were steamed, boiled, grilled, oven cooked and fried with olive, corn, soybean and sunflower oils. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and hydroxyl radicalscavenging activity (RSA) as well as the reducing power activity of different extracts increased linearly with increasing concentration. DPPH scavenging activity was more effective with farmed fish extracts. Extracts of oven cooked wild and grilled farmed fish exhibited the best DPPH scavenging activity. Otherwise, measurement of hydroxyl radicals scavenging activity showed that extracts of oven cooked wild and farmed fish were the most effective. Extracts of raw and cooked wild and farmed sea bream had similar reducing power activity. Consequently, the observed variability in our results confirmed that the in vitro antioxidant assays for the evaluation of radical scavenging activity gave different values that reflected the different chemical properties of the different extracts.

Key words: Wild and farmed sea bream, cooking, radical-scavenging activity (RSA) 1,1-diphenyl-2- picrylhydrazyl (DPPH), hydroxyl radicals, reducing power.