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KMID : 0881720190340040396
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Journal of Food Hygiene and Safety
2019 Volume.34 No. 4 p.396 ~ p.403
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Antioxidant Effect of Anserine Extracted from Salmon (Oncorhynchus keta)
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Min Hye-Ok
Song Ho-Su
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Abstract
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Ion-exchange chromatography and ultrafiltration were used to extract anserine from salmon (Oncorhynchus keta). The salmon anserine showed DPPH radical scavenging activity in the range of 7.30% to 31.05% in a dose-dependent manner. This reducing power of salmon anserine also increased as the concentration increased. Metal chelate activity, superoxide dismutase - like activity, and thiobarbituric acid reactive substances assay showed similar results. The anserine also suppressed the increment of the peroxide value and linoleic acid during storage periods. These results suggest that salmon anserine might be useful as a natural antioxidant in various foodstuffs.
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KEYWORD
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Salmon(Oncorhynchus keta), Anserine, Functional properties, Natural antioxidant
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