Antioxidant Efficacy of Extracts of an Edible Red Alga (Grateloupia Filicina) in Linoleic Acid and Fish Oil

The antioxidant activity of an extract of a marine red alga (Grateloupia filicina) was evaluated in linoleic acid and fish oil induct period oil at 65C. Oxidative stability of the oils was evaluated by employing peroxide value (PV), 2‐thiobarbituric acid reactive substances (TBARS), conjugated diene (CD) and weight gain experiments. The algal extract was applied to linoleic acid and fish oil at 0.01, 0.03 and 0.05% and results were compared with those of commercial antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisol (BHA) and α‐tocopherol at 0.01 %. Results indicated the ability of the alga extract to inhibit oxidation of linoleic acid and fish oil; at α 0.05%