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KMID : 0613820180280121461
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Journal of Life Science
2018 Volume.28 No. 12 p.1461 ~ p.1468
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Antioxidant Properties (ABTS, FRAP, Total Phenolic Content) of Alaska and Gochujang Pollock Roes and Fermented Pollock Roe Seasoning
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Jang Jong-Soo
Hwang Ji-Young
Huh Man-Kyu
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Abstract
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The Alaska Pollock (Gadus chalcogrammus) is distributed in an arc across the North Pacific Ocean. Distilled water extracts (DWE) and ethanol extracts (ETE) of 1.0 mg/ml concentrations of raw Alaska Pollock roe, premium Gochujang Pollock roe, and premium fermented Pollock roe seasoning were evaluated for estimated 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), ferric reducing antioxidant potential (FRAP), and total phenolic content. The ABTS scavenging activity of the raw Alaska roe DWE and ETE were evaluated at 50.1% and 53.1%, respectively. The ABTS scavenging activity of the Gochujang roe DWE was 68.7% and of the ETE was 70.4%; for the fermented seasoning it was 71.3% and 71.6% for the DWE and ETE, respectively. The ABTS EC50 values of the raw roe DWE and ETE were 12.49 ug/ml and 12.21 ug/ml, respectively. The FRAP EC50 values of the Gochujang roe DWE and ETE were 10.67 ug/ml and 10.56 ug/ml, respectively, and the EC50 values for total phenolic content for the fermented seasoning DWE and ETE were 10.45 ug/ml and 10.31 ug/ml, respectively. When Gallic was acid used as a control, the relative total phenolic content scavenging activity in each ETE was 52.0% (raw Alaska roe), 61.1% (Gochujang roe), and 63.6% (fermented seasoning). In the present study, higher ABTS, FRAP, and total phenolic content were observed in the Gochujang Pollock roe and fermented roe seasoning than in the Alaska Pollock roe.
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KEYWORD
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Alaska Pollock roe, 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS+), Ferric Reducing Antioxidant Potential (FRAP), Gochujang, total phenolic content
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