Effect of marine sulfated polysaccharides derived from Persian Gulf seaweeds on Oncorhynchus mykiss oil stability under accelerated storage conditions

Abstract The sulfated polysaccharides (SPs) from three macroalgae species were tested for structural and chemical characterization such as sulfate, carbohydrate contents, Fourier Transform Infrared spectroscopy, total phenol content (Folin-Ciocalteu assay) and free radical scavenging activity. The inclusion of the SPs (1000 mg/kg) as oil stabilizers in Oncorhynchus mykiss viscera oil in order to replace BHT was also assessed by analyzing oil oxidation indices (peroxide value, p-anisidine value, total oxidation value, free fatty acids and color changes) under 18 days at 65 °C. The yield, polyphenols and antioxidant potential of the SPs derived Sargassum boveanum and Padina distromatica were higher than Caulerpa sertularioides. Fourier Transform Infrared spectra results represented the existence of sulfate functional groups in all extracted SPs. The fish oil containing Sargassum-derived SPs reflected better oxidation indices. The SPs possess appropriate antioxidant properties, among which those extracted from S. boveanum, represented the acceptable results for conserving viscera oil, which is suggested as an alternative for the synthetic preservative.