The antioxidant potential of the New Zealand surf clams

Tinu Odeleye; Yan Li; William Lindsey White; Shaoping Nie; Shuping Chen; Junqiao Wang; Jun Lu

doi:10.1016/j.foodchem.2016.02.120

The antioxidant potential of the New Zealand surf clams

Food Chem. 2016 Aug 1:204:141-149. doi: 10.1016/j.foodchem.2016.02.120. Epub 2016 Feb 18.

Authors

Tinu Odeleye¹, Yan Li², William Lindsey White¹, Shaoping Nie³, Shuping Chen³, Junqiao Wang³, Jun Lu⁴

Affiliations

¹ School of Applied Sciences and Institute for Applied Ecology New Zealand, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand.
² School of Applied Sciences and Institute for Applied Ecology New Zealand, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; School of Interprofessional Health Studies, Auckland University of Technology, Auckland 0627, New Zealand.
³ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi Province, China.
⁴ School of Applied Sciences and Institute for Applied Ecology New Zealand, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; School of Interprofessional Health Studies, Auckland University of Technology, Auckland 0627, New Zealand; Institute of Biomedical Technology, Auckland University of Technology, Auckland 1010, New Zealand. Electronic address: jun.lu@aut.ac.nz.

PMID: 26988487
DOI: 10.1016/j.foodchem.2016.02.120

Abstract

The antioxidant action of three New Zealand surf clams was evaluated for the first time. Aqueous (cd) and ethanolic extracts from Diamond shell - Crassula aequilatera, Storm shell - Mactra murchisoni, and Tua tua - Paphies donacina were studied for their antioxidant potentials using two in vitro assays. The ethanolic extracts were further fractioned into four parts; petroleum ether (pe), ethyl acetate (ea), n-butanol (nb), and the final aqueous fraction (w). Comparing among all fractions tested, the ea fraction of P. donacina showed the strongest free radical scavenging power, with a radical scavenging activity of 76.14% at 20μg/mL. The ea fraction of C. aequilatera had the highest copper reducing activity with an absorbance of 1.596 at 20μg/mL. Results from this study suggest that some bioactive compounds with significant antioxidant effects may exist in the New Zealand surf clams, and could potentially reduce oxidative stress to deliver health benefits or to produce functional foods.

Keywords: Antioxidant; Fraction; New Zealand; Surf clam.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Antioxidants / analysis*
Antioxidants / isolation & purification
Bivalvia / chemistry*
New Zealand

Substances

Antioxidants