ANALYSIS OF ANTIOXIDANT PROPERTIES (DPPH, OH, AND NO) OF COOKED PREMIUM ALASKA POLLOCK ROE WITH NATURAL FERMENTED SEASONING

Ji-Young Hwang, Jong-Soo Jang and Man Kyu Huh*

ABSTRACT

The distilled water and ethanol extracts raw materials (Alaska pollock roe), Gochujang pollock roe, and fermented seasoning pollock roe were evaluated for their antioxidant activities. The total antioxidant property was estimated by 2, 2- diphenyl - 1- picrylhydroazyl (DPPH), hydroxyl radical (OH) reducing activity, and nitric oxide radical (NO). The overall values of fermented seasoning pollock roe except Gochujang pollock roe at 1.0 mg/ml was showed the highest inhibition activity of DPPH among three treated groups. The all values of DPPH scavenging activity of ethanol extract for pollock roe were higher than those of distilled water extract for pollock roe. OH scavenging activity of distilled water extract with Gochujang pollock roe evaluated was 73.3% at 1.0 mg/ml and that of ethanol extract was 77.8% at same concentration. OH scavenging activity of distilled water extract with fermented seasoning pollock roe evaluated was 74.9% at 1.0 mg/ml and that of ethanol extract was 78.6% at same concentration. NO scavenging activity of distilled water extract of Gochujang pollock roe was evaluated 58.3% at 1.0 mg/ml and that of ethanol extract was 68.3% at same concentration. NO scavenging activity of distilled water extracts of fermented seasoning pollock roe was evaluated 62.4% at 1.0 mg/ml and that of ethanol extract was 69.4% at same concentration. Higher DPPH, OH, and NO scavenging abilities were shown in Gochujang and fermented seasoning pollock roe than instant pollock roe.

Keywords: Alaska pollock roe, DPPH, hydroxyl radical (OH), nitric oxide radical (NO).