Abstract

ANTIOXIDANT ACTIVITY OF FISH: EFFECT OF TIME OF PRESERVATION

Tanaya Ghosh and Prasanta Kumar Mitra*

ABSTRACT

To study effect of time of preservation on antioxidant activity of fish, flesh of fresh rohu fish samples were kept separately in different freezers at 00 C for 5, 10 and 15 days. Samples were then homogenized with 0.05 M phosphate buffer. In vitro antioxidant activity of homogenized fish samples was measured by superoxide anion generation with the help of linoleic acid peroxidation, xanthine-xanthine oxidase and by DPPH photometric assay as well as by hydroxy radical scavenging, ABTS radical scavenging and by nitric oxide radical scavenging assay methods. At the same time total antioxidant capacity of homogenized fish samples was determined by phosphor molybdenum method and by ferric reducing power (FRP) method. Malondialdehyde (MDA) was estimated to note lipid peroxidation of the samples. Results showed that there was no significant change in antioxidant activity of the rohu fish samples kept in fridge at 00 C for 5, 10 and 15 days studied by the above said methods. MDA content of the fish samples also showed no significant difference due to preservation of the samples for 5, 10 and 15 days at 00 C. It is concluded that time of preservation under the experimental condition had no effect on in vitro antioxidant activity of fish samples.

Keywords: Antioxidant activity, fish sample, time of preservation.