Abstract:
Twenty spices were employed to preserve the cooked
and uncooked fillet of
Puntius
sarana
(Hamilton) and
Puntius ticto
(Hamilton). IC
50
values of 2,2
’
-diphenyl-1-
picrylhydrazyl
(DPPH) based free radical scavenging activity range
d from 0.1123
μ
g ml
-1
in turmeric to 13.035
μ
g ml
-1
in roman coriander. Phenol content ranged from 0.3
65
μ
g g
-1
in onion to 5.67
μ
g g
-1
in clove. The raw and cooked fillets of
P. sarana
, and the cooked
fillet of
P. ticto
, treated with garlic recorded the highest rates of
thiobarbituric acid (TBA)
reactivity (P< 0.05). For raw
P. ticto
, both the control and garlic treated fillet record
ed
higher rates of TBA reactivity (P< 0.05). Fillet of
both fish species recorded higher TBA
reactivity under raw condition, compared to cooked
fillet. This condition was similar for
the spice treated fillet. The exceptions were garli
c, green and black cardamom, roman
coriander and onion for
P. sarana
and garlic, cumin, field mustard, black pepper and
poppy seed for
P. ticto
, where TBA reactivity was higher in cooked conditi
on. It is
recommended that spices with active phenolic antiox
idants be used to inhibit the lipid
oxidation in
P. sarana
and
P. ticto
. However, application of garlic extract for fillet
preservation should be avoided until further docume
ntation.
Keywords:
DPPH, Lipid oxidation, Phenol content
, Puntius sarana
,
Puntius ticto
, Spices,
Thiobarbituric acid (TBA) reactivity.
