Antioxidant and antimicrobial activities of squid ink powder
Journal Title: Food Research - Year 2018, Vol 2, Issue 1
Abstract
Economic development in Malaysia has led to increasing quantity and complexity of generated waste or by-product. The main objective of this study is to investigate the antioxidant and antimicrobial activities of squid ink powder. The squid ink was collected from fresh squid and dried using freeze dryer before it was ground into powder. The yield of squid ink was 22.82% after freeze-drying which was 69.37g in amount. Proximate composition analysis as well as two total antioxidant activity assays named 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and Ferric Reducing Antioxidant Power (FRAP) assay, and antimicrobial analysis were done on the powdered squid ink. The proximate results of squid ink powder were 4.43 ± 0.29% moisture, 62.46 ± 0.62% protein, 3.96 ± 0.08% fat, and 9.29 ± 0.05% ash. Results of DPPH assay showed that water extraction of squid ink powder has the highest 94.87 ± 4.87%, followed by ethanol 67.57 ± 7.55%, and hexane extract 2.10 ± 1.18%. FRAP assay result presented the same trend with water extraction had the highest value of 929.67 ± 2.31 μmol Fe (II) / g of sample extract, followed by ethanol extract 201.00 ± 26.29 μmol Fe (II) per gram sample and hexane 79.67 ± 12.66 μmol Fe (II) / g of sample extract. Both water and ethanol extract showed antimicrobial properties with inhibition range of 7 to 15 mm, respectively. Fresh squid ink had 1.254 × 103 colony forming unit per gram of sample of microbial content. Squid ink powder had protein as major compound and microbial content was below from standard value of fisheries products as stated in Food Act 1983 and Regulation 1985.
Authors and Affiliations
Fatimah Zaharah M. Y. , Rabeta Mohd Salleh
Keywords
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- EP ID EP290606
- DOI 10.26656/fr.2017.2(1).225
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