Evaluation of the biochemical profile and biological activity of budu (a local fermented fish product) extracts on HepG2 hepatoblastoma cells

Budu is a fish product which is used as one of the condiments in daily Malaysian dish. As part of a safety evaluation of ingredients for use in everyday dishes, there is a need to determine its nutrient composition and toxicological profile. This study documented its biochemical profile in terms of macronutrients, food additives and heavy metals. The biological activity of budu was investigated in terms of its cytotoxic effects and antioxidant capacity. The macronutrients of budu were determined by proximate analysis. Both budu samples from Bachok and Tumpat, Kelantan showed high moisture contents. Detected food additives were colourants (Sunset Yellow FCF) and preservatives (benzoic acid). Heavy metals (mercury and lead) were not detected in both samples. All parameters in the biochemical profile conformed to the regulations of the Malaysian Food Act 1983. When investigated with the MTT (Microculture Tetrazolium Test) Assay, aqueous extracts of both samples did not exhibit significant cytotoxic effects on HepG2 cells at low (60 μg/ml), moderate (500 μg/ml) or high (2000 μg/ml) concentrations. Weak antioxidant capacities were detected in the aqueous extract of both budu samples by the FRAP (Ferric Reducing Antioxidant Power) Assay. However, this capacity was not significant when the aqueous extract was tested in the presence of HepG2 cells. In conclusion, budu was considered not cytotoxic to HepG2 cells and had weak antioxidant capacities.