ANTIOXIDANT PROPERTIES OF SEER FISH MEAT

Antioxidant compounds found in our diet act as a protective shield to our body against diseases. The antioxidant and biochemical properties of enzymatically hydrolyzed seer fish (Scomberomorus commerson) protein were studied. The muscle of seer fish was hydrolyzed with three different commercially available enzmymes pepsin, trypsin and papain. The moisture, ash and protein content were quantified. The antioxidant properties of the hydrolysates were determined by using LPO inhibition assay, DPPH radical scavenging assay and ferric reducing power activity. The free radical scavenging potential is further confirmed by ESR spectral analysis through DPPH quenching assay and hydroxyl radical scavenging potential. All the three hydrolysates exhibits antioxidant activities however the pepsin fraction yielded more quantity of hydrolysate and readily quenches the free radicals efficiently than that of the fraction of trypsin and papain.