Comparative analysis between synthetic vitamin E and natural antioxidant sources from tomato, carrot and coriander in diets for market-sized dicentrarchus labrax

Ricardo Pereira, Mónica Costa, Cristina Velasco, Luís M. Cunha, Rui C. Lima, Luís F. Baião, Sónia Batista, Alexandra Marques, Tiago Sá, Débora A. Campos, Miguel Pereira, Diva Jesus, Sergio Fernández-Boo, Benjamin Costas, Manuela Pintado, Luisa M.P. Valente*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Synthetic vitamin E is commonly used in aquafeeds to prevent oxidative stress in fish and delay feed and flesh oxidation during storage, but consumers’ preferences tend towards natural antioxidant sources. The potential of vegetable antioxidants-rich coproducts, dried tomato (TO), carrot (CA) and coriander (CO) was compared to that of synthetic vitamin E included in diets at either a regular (CTRL; 100 mg kg−1) or reinforced dose (VITE; 500 mg kg−1). Natural antioxidants were added at 2% to the CTRL. Mixes were then extruded and dried, generating five experimental diets that were fed to European sea bass juveniles (114 g) over 12 weeks. Vitamin E and carotenoid content of extruded diets showed signs of degradation. The experimental diets had very limited effects on fish growth or body composition, immunomodulatory response, muscle and liver antioxidant potential, organoleptic properties or consumer acceptance. Altogether, experimental findings suggest that neither a heightened inclusion dose of 500 mg kg−1 of vitamin E, nor a 2% inclusion of natural antioxidants provided additional antioxidant protection, compared to fish fed diets including the regular dose of 100 mg kg−1 of vitamin E.
Original languageEnglish
Article number636
Pages (from-to)1-25
Number of pages25
JournalAntioxidants
Volume11
Issue number4
DOIs
Publication statusPublished - Apr 2022

Keywords

  • Antioxidant activity
  • Carotenoids
  • Circular economy
  • European sea bass
  • Functional aquafeeds
  • Natural antioxidants
  • Polyphenols
  • Vitamin E

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