Antioxidant Activities of Different Spices on the Lipid Oxidation of Cooked and Uncooked Fillet of Two Fish Species Belonging to the Genus Puntius

摘要: Twenty spices were employed to preserve the cooked and uncooked fillet of Puntius sarana (Hamilton) ticto (Hamilton). IC 50 values 2,2 ’ -diphenyl-1picrylhydrazyl (DPPH) based free radical scavenging activity ranged from 0.1123 µg ml -1 in turmeric 13.035 roman coriander. Phenol content 0.365 g onion 5.67 clove. The raw fillets P. , treated with garlic recorded highest rates thiobarbituric acid (TBA) reactivity (P< 0.05). For both control higher TBA Fillet fish species under condition, compared fillet. This condition was similar for spice exceptions garlic, green black cardamom, coriander cumin, field mustard, pepper poppy seed where condition. It is recommended that active phenolic antioxidants be used inhibit lipid oxidation . However, application extract preservation should avoided until further documentation.