WJPPS Citation

Login

Search

News & Updation

  • Updated Version
  • WJPPS introducing updated version of OSTS (online submission and tracking system), which have dedicated control panel for both author and reviewer. Using this control panel author can submit manuscript
  • Call for Paper
    • WJPPS  Invited to submit your valuable manuscripts for Coming Issue.
  • Journal web site support Internet Explorer, Google Chrome, Mozilla Firefox, Opera, Saffari for easy download of article without any trouble.
  •  
  • New Impact Factor
  • WJPPS Impact Factor has been Increased to 8.025 for Year 2024.

  • WJPPS: MARCH ISSUE PUBLISHED
  • March Issue has been successfully launched on 1 March 2024.

  • ICV
  • WJPPS Rank with Index Copernicus Value 84.65 due to high reputation at International Level

  • Scope Indexed
  • WJPPS is indexed in Scope Database based on the recommendation of the Content Selection Committee (CSC).

Abstract

ANTIOXIDANT ACTIVITY OF FISH: EFFECT OF TIME OF PRESERVATION

Tanaya Ghosh and Prasanta Kumar Mitra*

ABSTRACT

To study effect of time of preservation on antioxidant activity of fish, flesh of fresh rohu fish samples were kept separately in different freezers at 00 C for 5, 10 and 15 days. Samples were then homogenized with 0.05 M phosphate buffer. In vitro antioxidant activity of homogenized fish samples was measured by superoxide anion generation with the help of linoleic acid peroxidation, xanthine-xanthine oxidase and by DPPH photometric assay as well as by hydroxy radical scavenging, ABTS radical scavenging and by nitric oxide radical scavenging assay methods. At the same time total antioxidant capacity of homogenized fish samples was determined by phosphor molybdenum method and by ferric reducing power (FRP) method. Malondialdehyde (MDA) was estimated to note lipid peroxidation of the samples. Results showed that there was no significant change in antioxidant activity of the rohu fish samples kept in fridge at 00 C for 5, 10 and 15 days studied by the above said methods. MDA content of the fish samples also showed no significant difference due to preservation of the samples for 5, 10 and 15 days at 00 C. It is concluded that time of preservation under the experimental condition had no effect on in vitro antioxidant activity of fish samples.

Keywords: Antioxidant activity, fish sample, time of preservation.


[Download Article]     [Download Certifiate]

Call for Paper

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More

Online Submission

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More

Email & SMS Alert

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More