Composition and in vitro antioxidant effects of jellyfish Catostylus tagi from Sado Estuary (SW Portugal).

摘要

Jellyfish (Catostylus tagi) were studied as a food source. This species is an abundant and unexplored resource of the S.W. Portuguese coast. The umbrella and the oral arms were separately assayed. Inorganics, N and lipid contents were estimated, and the major mineral, amino acid and fatty acid (FA) components were identified. The scavenging capacities of jellyfish aqueous extracts for hydroxyl, superoxide anion and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals were investigated, together with their ferric ion reducing antioxidant power. Both tissues presented acceptable levels of heavy metals for sea food; Hg and Pb were not detected. Contents of B, taurine and PUFA, together with the in vitro capacity to quench hydroxyl radicals, showed the jellyfish to have potential for human consumption, as well as for the production of specialty ingredients for the manufacture of aquaculture feeds.