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Table 4 Antioxidant activity and ACE inhibitory activity of salt-fermented fish products

From: Health benefits and functions of salt-fermented fish

Product (Raw fish)

DPPH radical-scavenging activity

ABTS radical-scavenging activity

Ferric reducing antioxidant power (FRAP)2

Ferric reducing antioxidant power (FRAP)3

Hydrogen peroxide scavenging activity

ACE inhibitory activity

References

(%)

IC50 (mg/ml)

(μmol TE/g protein)1

IC50 (mg/ml)

(%)

(%)

IC50 ( mg/ml)

Budu I (Anchovy)

 

1.062 ± 0.028

 

2.146 ± 0.430

 

0.251 ± 0.007

   

[74]

Budu II (Marine fish)

74.14 ± 7.541

 

183.49 ± 1.70

 

60.86 ± 0.55

  

65.83 ± 2.69

 

[64]

Patis I (Anchovy)

69.2 ± 2.84

     

6.88 ± 0.374

  

[67]

Patis II (Round scad)

83.5 ± 4.74

     

9.45 ± 0.694

  

[67]

Bakasang (Skipjack tuna)

       

68.8

 

[77]

Fish sauce (Anchovy)

50.5 ± 1.22

        

[66]

Jeotgal (Whangseoke)

63.83 ± 0.04

    

0.15 ± 0.00

   

[71]

Bagoong (Shrimp)

61.5 ± 0.95

     

51.1 ± 3.65

  

[48]

Kapi I (Shrimp)

10.6 ± 0.541

 

180 ± 0.69

 

31.9 ± 0.82

    

[65]

Kapi II (Shrimp)

53.67 ± 0.531

 

94.40 ± 0.00

 

42.01 ± 0.34

  

3.36 ± 0.79

 

[64]

Kapi III (Shrimp)

49.49 ± 1.191

 

75.30 ± 2.17

 

42.23 ± 0.15

  

42.25 ± 1.92

 

[64]

Koong-som (Shrimp)

8.58 ± 0.121

 

67.9 ± 0.15

 

24.8 ± 0.48

    

[65]

Kung-chom I (Shrimp)

37.61 ± 0.691

 

264.17 ± 3.72

 

31.02 ± 0.19

  

53.82 ± 4.70

 

[64]

Kung-chom II (Shrimp)

36.55 ± 0.661

 

186.40 ± 8.13

 

27.53 ± 0.09

  

52.40 ± 0.08

 

[64]

Jaloo (Krill)

7.05 ± 0.031

 

152 ± 0.08

 

24.9 ± 1.28

    

[65]

Tai-pla (Viscera of fish)

31.57 ± 2.501

 

86.14 ± 0.63

 

22.81 ± 0.52

  

68.17 ± 0.43

 

[64]

Pla-ra (Freshwater fish)

23.44 ± 3.461

 

51.79 ± 3.54

 

8.43 ± 0.02

  

76.66 ± 1.13

 

[64]

Pla-som (Freshwater fish)

20.76 ± 0.561

 

57.14 ± 6.70

 

10.32 ± 0.43

  

77.31 ± 1.40

 

[64]

Pekasam (Freshwater fish)

68.81 ± 0.76

1.36 ± 0.66

 

2.24 ± 0.58

 

0.351 ± 0.008

   

[70]

Ngari (Puntius)

71.32 ± 1.19

    

0.94 ± 0.01

 

33.62 ± 1.76

 

[68]

Sikhae I (Flat-fish)

2.65 ± 0.11

18.87

       

[26]

Sikhae II (Alaska pollack)

4.33 ± 0.38

11.55

     

29.38 ± 5.18

1.70

[73]

Sikhae III (Sea squirt)

67.5

      

24.8

 

[72]

Sikhae IV (Squid)

 

2.686

    

15.176

  

[75]

  1. 1Unit was expressed as μmol TE/g protein, and TE is Trolox equivalent
  2. 2The unit of FRAP was expressed as µmol TE/g protein, and TE is the Trolox equivalent
  3. 3Ferric reducing antioxidant power (FRAP) was measured at 700 nm with protein concentration (1 mg/ml)
  4. 4The samples were 15 and 3 mg for DPPH and H2O2 scavenging activity, respectively
  5. 5The samples used were 9 mg and 5 mg for DPPH and H2O2 scavenging activity, respectively
  6. 6Ethanol extract of the sample
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Journal of Ethnic Foods

ISSN: 2352-619X

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