Metabolic activities such as breathing and digestion,
resulting from natural functions of the body through
oxidation, lead to the formation of free radicals that cause
cancer, premature cardiac aging and some chronic diseases.
Antioxidants are substances that remove free radicals and
prevent cell damage. Seafood significantly contributes to
the elimination of free radicals, especially owing to its high
quality nutrient content. In this context, the objective of the
study was to determine the radical antioxidant capacity and
the total amount of carotenes in razor clams. The IC50 (mg
g−1) value of the DPPH radical sweeping effect varied over
the months (p < 0.05), showing the highest value in June,
gradually decreasing from September and reaching the
lowest level in February. The total amount of carotenoids
also varied, with the highest value in September (p < 0.05).
The total amount of chlorophyll ranged from 6.15 µg g−1 in
August to 66.71 µg g−1 in December.