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Grateloupia filicina is an important alga cultivated as a source of food in Korea and Japan. In order to examine its potential antioxidant activiy, crude extracts of G. filicina were evaluated for their efect on scavenging of reactive oxygen species (DPPH, DH, H202 and 0 2 -) and inhibition of lipid peroxidation. The activities of these extracts were compared with those of commercial antioxidants such as BHA, BHTand a-tocopherol, The methanolic extract (2 mgimL) of G. filicina scavenged 82% of DPPH radicals which is almost three times higher than that of BHT. The same methanolic extract scavenged 65% of superoxide anion which is almost two times higher than that of BHT and cx-tocopherol. In contrast, the extracts in chloroform and carbon tetrachloride inhibited lipid peroxidation more effectively than all commercial antioxidants tested in a Iinoleic acid model system.

Volatile compounds in salt-fermented anchovy, big-eyed herring, hair tail viscera, and shrimp pastes were compared by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry (SDE/GC/MS). A total of 155 volatile compounds were detected. Of these, 111 were positively identified consisting mainly of aldehydes, ketones, alcohols, esters, aromatics, nitrogen-, and sulfur-containing compounds. Lipid-derived components, such as aldehydes, alcohols, and esters, comprised the majority of volatile compounds from fish pastes, while heterocyclic nitrogen-containing compounds, such as pyrazines, were predominant in shrimp paste.