Harada Kazuki, Maeda Toshimichi, Hasegawa Yoshiro, Tokunaga Takushi, Tamura Yoshiyuki, Koizumi Takeo
Course of Resource Management and Food Science, Graduate School of Fisheries Science, National Fisheries University, Independent Administrative Institution, The Ministry of Agriculture Forestry and Fisheries of Japan, Shimonoseki-shi, Yamaguchi 759-6595, Japan.
Mol Med Rep. 2010 Jul-Aug;3(4):663-8. doi: 10.3892/mmr_00000313.
Fish sauces are fermented seasonings traditionally used throughout Asia, including Japan. Here, we report on the antioxidant activity of 30 fish sauces, among them a puffer fish sauce developed specifically for this study. To determine the antioxidant activity (i.e., the peroxyl radical elimination capacity) of the fish sauces, the oxygen radical absorbance capacity (ORAC) was measured. ORAC values ranged between 104 µmol (flatfish sauce 1) and 103 µmol (sandfish sauce) trolox equivalent (TE)/100 ml of fish sauce. Hydroxyl radical scavenging activity (IC50) was measured using electron spin resonance. IC50 values ranged between 0.081% (puffer fish sauce) and 0.653% (sardine fish sauce 7). Puffer fish sauce had a high ORAC value (8,365 µmol TE/100 ml) and the highest hydroxyl radical scavenging activity (0.081). The relationship between the ORAC and IC50 values of the 30 fish sauces was determined to be intermediate (r =-0.521, p=0.01).
