Antioxidant Activities of Different Spices on the L ipid Oxidation of Cooked and Uncooked Fillet of Two Fish Species Belonging to the Genus Puntius

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.