Inhibitory Effect of Olive Phenolic Compounds Isolated from Olive Oil By-Product on Melanosis of Shrimps

Antioxidants

Antonio Lama-Muñoz¹  Alejandra Bermúdez-Oria¹  Blanca Vioque¹  Juan Fernández-Bolaños¹  Fátima Rubio-Senent¹  Antonio Gómez-Carretero²  Inés Maya²  JoséG. Fernández-Bolaños² 

[1] Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Pablo Olavide University, Building 46, Ctra de Utrera km 1, 41013 Seville, Spain;Department of Organic Chemistry, Faculty of Chemistry, University of Seville, Profesor García González 1, 41012 Seville, Spain;

关键词: Atlantic ditch shrimp;    melanosis inhibition;    refrigerated storage;    olive oil by-product;    phenolic antioxidants;    synthetic derivatives;   

DOI  :  10.3390/antiox10050728

来源: DOAJ

【 摘 要 】

Melanosis is an unsolved problem of the crustacean industry and the cause of great loss of value. This study investigates the effect of two potent, natural antioxidants isolated from olive waste (hydroxytyrosol, HT and 3,4-dihydroxyphenylglycol, DHPG) and three novel HT-derivatives containing selenium and sulfur (dihydroxytyrosyl diselenide, N-hydroxytyrosyl selenourea, and N-hydroxytyrosyl thiourea) on the prevention of melanosis in Atlantic ditch shrimp (Palaemonetes varians) during refrigerated storage. These results clearly demonstrate the positive inhibitory effect of DHPG and dihydroxytyrosyl diselenide on delaying melanosis in vivo, although this effect was not dose dependent. The effect was associated with a concomitant-inhibitory effect on tyrosinase activity in vitro. To our knowledge, so far no studies on the prevention of melanosis have been conducted on this small specie of shrimp which is available in large quantities at any time of the year at low cost. Studies with these promising compounds could then be extended to other more economically important species with a greater guarantee of success.

【 授权许可】

Unknown