Abstract

ANTIOXIDANT ACTIVITY OF FISH: EFFECT OF PRESERVATION WITH MENTHA SEPICATA LINN

Tanaya Ghosh and Prasanta Kumar Mitra*

ABSTRACT

Recently we found that antioxidant activity of fish can be maintained as such by preserving it at 00 C for 15 days. In order to know the effect of Mentha spicata Linn. (M. spicata L.) leaves on antioxidant activity of fish during preservation, rohu fish sample was preserved with M. spicata L. leave extract at 00 C for 15 days. In vitro antioxidant activity of fish sample was then 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 phospho molybdenum method and by ferric reducing power (FRP) method. Malondialdehyde (MDA) was estimated to note lipid peroxidation of the sample. Results showed that antioxidant activity of fish sample increased significantly by M. spicata L. leave extract under the experimental condition. MDA content of the fish sample decreased significantly under the same condition. It is concluded that M. spicata L. leave extract may be used to increase antioxidant activity of rohu fish during preservation.

Keywords: Antioxidant activity, rohu fish, M. spicata L. leaves, time of preservation.