Kinetic study of flavanoid activity on oxidation of linoleic acid in fish meat

Abstract

This research is to study the antioxidant activity which is flavanoid towards the lipid peroxidation inside the fish meat. Lipid peroxidation induces qualitative decay of foods, so various compounds possess antioxidant activity have been studied. The great interest in flavonoids today is because of their antioxidant property. The flavonoids also possess other important pharmacological properties. They also protect plants from attack by microbes and insects. These plant secondary metabolites also show anti-allergic, anti-inflamatory, anti-microbial and anticancer activity. Flavonoid contained in many foods such as fruits, vegetables, beans and spices. Citrus peel which is the by-product which becomes a problem to the industry as it creates large quantities of wastes. This food processing wastes such as citrus peel has been found to be new potential to be used as raw material for conversion into useful value added-products. Technique to measure peroxide value was by using Spectrophotometric Peroxide Mtehod (SPM). The stabilization factor (F) as a measure of the effectiveness which F = 1.3277, the oxidation rate ratio (ORR) as a measure of the strength activity and antioxidant activity which ORR = 0.981, A=F/ORR were determined and A = 1.354. The analysis of the kinetic data obtained showed that the flavonoid activity as antioxidant do inhibit the oxidation of Linoleic Acid.