Antioxidant Properties and Nutritive Values of Raw and Cooked Pool Barb (Puntius sophore) of Eastern Himalayas

Authors: Ch. Sarojnalini, Wahengbam Sarjubala Devi

Abstract:

Antioxidant properties and nutritive values of raw and cooked Pool barb, Puntius sophore (Hamilton-Buchanan) of Eastern Himalayas, India were determined. Antioxidant activity of the methanol extract of the raw, steamed, fried and curried Pool barb was evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assay. In DPPH scavenging assay the IC₅₀ value of the raw, steamed, fried and curried Pool barb was 1.66 micro-gram/ml, 16.09 micro-gram/ml, 8.99 micro-gram/ml, 0.59 micro-gram/ml whereas the IC₅₀ of the reference ascorbic acid was 46.66miro-gram/ml. These results showed that the fish have high antioxidant activity. Protein content was found highest in raw (20.50±0.08%) and lowest in curried (18.66±0.13%). Moisture content in raw, fried and curried was 76.35±0.09, 46.27±0.14 and 57.46±0.24 respectively. Lipid content was recorded 2.46±0.14% in raw and 21.76±0.10% in curried. Ash content varied from 12.57±0.11 to 22.53±0.07%. The total amino acids varied from 36.79±0.02 and 288.43±0.12 mg/100g. Eleven essential mineral elements were found abundant in all the samples. The samples had considerable amount of Fe ranging from 152.17 to 320.39 milli-gram/100gram, Ca 902.06 to 1356.02 milli-gram/100gram, Zn 91.07 to 138.14 milli-gram/100gram, K 193.25 to 261.56 milli-gram/100gram, Mg 225.06 to 229.10 milli-gram/100gram. Ni was not detected in the curried fish. The Mg and K contents were significantly decreased in frying method; however the Fe, Cu, Ca, Co and Mn contents were increased significantly in all the cooked samples. The Mg and Na contents were significantly increased in curried sample and the Cr content was decreased significantly (p<0.05) in all the cooked samples.

Keywords: Antioxidant property, Pool barb, minerals, amino acids, proximate composition, cooking methods.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1326804

References:

[1] K. Kottelat Zoogeography of the fishes from Indochinese inland waters with an annotated checklist. Bulletin Zoologisch Museum. 1989 12, pp. 1-54.
[2] U.K Sarkar and W.S. Lakra. Small indigenous freshwater fish species of India: Significance, Conservation and utilization. Aquaculture Asia Magazine. 2010, pp. 34-35.
[3] H, Sies. Oxidative stress: Oxidants and antioxidants. Exp. Physiol, 1997 pp. 291-295
[4] Z. Usydus, Szlinder-Richert, J.M Adamezyk .Protein quality and amino acid profiles of fish products available in Poland. Food Chem 2009pp. 139-145.
[5] A.M. Castrillon, P. Navarro, E. Alvarez-Pontes. Changes inchemical composition and nutritional quality of fried sardine (Clupeapil chardus) produced by frozen storage and microwave reheating, J Sci Food Agric; 1997, pp. 125-32.
[6] E. H. Ewaidah. Cholesterol Fat and Food energy content ofselected raw and cooked commercial fish species from theArabian Gulf. Ecol Food Nutr; 1993, vol. 30, pp. 283-92.
[7] Ch. Sarojnalini and W. Vishwanath. Studies on the Biochemical composition of some freshwater fishes of Manipur. J. Adv. Zool.1988, vol. 9, pp. 1-5.
[8] W. Sarjubala and Ch. Sarojnalini. Impact of different cooking methods on proximate and mineral composition of Amblypharyngodon mola of Manipur. Inter. J Adv. Biol. Res. 2012,vol. 2, no.4, 712-716.
[9] M.K. Cuendet, K..Hostettmann and O. Potterat, "Iridoidglucosides with free radical scavenging properties from Fragarea blumei”. Helvetica Chemica. Acta. 1997, vol. 80, pp 1144-1152.
[10] S. Moore and W.H Stein. In: Methods Enzymol. (Eds. Colowick, S.P and Kaplan, N.D), Academic press, New York, 1948, 3, pp.468
[11] AOAC. Official methods of Analysis of association of analytical chemist (13thed.). Washington DC: AOAC. 1980
[12] AOAC. Official methods of Analysis of association of analytical chemist (16thed.). Washington DC: AOAC. 1995
[13] R.R Sokal and F.J. Rohlf. Introduction to biostatistics. In: W.H. Freeman (Ed), 2nd edition, New York, USA, 1974, pp.363.
[14] K. Kawashima, H. Itoh, M. Miyoshi, I. Chibata. Antioxidant properties of branched-chain amino acid derivatives. Chem Pharm Bull 1979, 27, 1912-6.
[15] N.R. Shailaja, C. Chellaram,M. Chandrika, R.C Gladis and T. Prem 2012 Antioxidant properties of Seer fish meat. International Journal of Pharma and Bio Sciences2012vol.3No.3,pp.B 173-178
[16] G.Wu and C. J. Meininger 2002. Regulation of nitric oxide synthesis by dietary factors. Annu Rev Nutr 2002, vol.22, pp.61-86.
[17] M. Alaiz, R. Zamora and J. Hidalgo (1995) Natural antioxidants produced in oxidized lipid/amino acid browning reactions. JAOCS 1995, vol.72,pp. 1571-1575
[18] S.Saguy and D. Dana, 2003. Integrated approach to deep fat frying : Engineering, nutrition, health and consumer aspects. Journal of Food Engineering. 2003, vol.56, pp. 143-152.
[19] R. Rosa, N.M. Bandarra and M.L. Nunes, 2007. Nutritional quality of African Catfish Clariasgariepinus (Burchell 1822): A positive criterion for the future development of the European production of Siluroidei. International J. of Food Sceince and Technology, 2007, vol. 42, pp. 342-351.
[20] M. T. Garcia-Arias, E. A. Pontes, M.C. Garcia-Linares,M.C.Garcia-Fernandaz and F.J. Sanchez-Muniz. Cooking-Freezing reheating (CFR) of sardine (Sardinapilchardus) fillets. Effects of different cooking and reheating procedures on the proximate and fatty-acid compositions. Food Chem.2003vol.83, pp. 349-356.
[21] A.P. Hearty, McCarthy, J.M Kearney, M.J. Gibney. Relationship between attitudes towards healthy eating and dietary behavior, lifestyle and demographic factors in a representative sample of Irish adults. Appetite, 2007, vol.48,pp. 1-11
[22] J. Weber,V.C. Bochi, C.P. Ribeirio, A.M. Victorioand T. Emanuelli. Effect of different cooking methods on the oxidation (RhamdiaQuelen) fillets. Food Chemistry, 2008, vol.106pp. 140-146
[23] R. Sumati, M. V. Mudambi, Rajagopal. Fundamentals of foods and nutrition (4thEdn) In: Effect of preparation of food components. Published by K.K. Gupta for New Age International (p) Ltd, 4835/24, Ansari Road, Daryaganj, New Delhi2001, pp. 292-299
[24] C.E. Eriksson. Oxidation of lipids in food systems. In: Autoxidation of unsaturated lipids. HWS Chans (Ed). Academic press, London, 1987, pp. 207-231.
[25] H. Higashi. Relationship between processing techniques and the amount of vitamins and minerals in processed fish. In Fish to Nutrition ed. R. Heenan R. Krauzer. London Publ. New (Bks) Ltd. London, 1962, pp. 125-131.
[26] S.P. Lall. Vitamins in fish and shellfish. Fish and fishery products. Composition, nutritive, properties and stability. A. RuiterBiddles Ltd. U.K 1995, pp. 157-213
[27] F. W. Wheaton and T.B Lawson. Processing aqutic food products. John Willey &Sons, USA1985
[28] A.A. Eyo. Fish Processing Technology in the Tropics. National Institute for Freshwater Fisheries Research (NIFFR) New Bussa, Nigeria, 2001, pp 10-170.
[29] H. Windom, D. Stein, R. Sceldon, and J. R Smith, "Composition of trace metal concentrations in muscle of a benthopelgic fish. (Coryphaenoides armatus) from the Atlantic and Pacific oceans”. Deep sea Research , 1987,vol. 34,pp. 213-220
[30] J. Blumberg J (1997) Nutritional needs of seniors. J. Am. Col. Nutr.1997, vol. 16 pp. 517-523.
[31] C.J. Frederickson, S.S. Won, D. Silva, C.J. Frederickson CJ and R. B. Thompson. Importance of Zn in the central nervous system: the Zn-containing neuron. J. Nutr. 2000, vol.130, pp. 1471S-1483S.