Free Radical Scavenging Activity of DPPH and ABTS on Fish Paste Products with Black Garlic



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Submitted Sep 29, 2022
Published Oct 26, 2022
10.24018/ejfood.2022.4.5.588

Abstract viewed = 338 times

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specialized conditions of heat and humidity. Fillets of Pacific cod (Gadus macrocephalus), Atlantic mackerel (Scomber scombrus), shrimp (Fenneropenaeus chinensis), and squid (Caribbean Reef Squid) were used as raw material for the preparation of fish pastes. This study was conducted to investigate the effect of DPPH and ABTS free radial scavenging activity on fish paste with black garlic. The DPPH results showed that there was a significant (p<0.01) increase in the degree of inhibition in different black garlic treatments. DPPH scavenging activity of the fish-pasta was evaluated 57.1% on 100% solution with 15g black garlic addition. Control extract of the six food materials was evaluated 25.1% on 100% and those of the 5g and 10g black garlic extracts were 33.9% and 39.2% at the same concentration, respectively. A significant inhibition effect was observed in ABTS in all samples according to increasing concentration. The values of IC50 for the DPPH and ABTS on 15mg/ml were 152.2 and 162.4 μg/ml, respectively. The value of lightness (L) was decreased to the increase of the content of black garlic. Excessive black color may not be good for fish cake sales.

Keywords: ABTS, Black garlic, DPPH, Fish paste.

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