In vitro Antioxidant Capabilities and Vitamin Levels in Beef, Chicken and Fish Homogenates

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dc.contributor.authorWoparaen_US
dc.contributor.authorIheanyichukwuen_US
dc.contributor.authorK., Mobisson Samuelen_US
dc.contributor.authorA., Dikeen_US
dc.contributor.authorJosephineen_US
dc.contributor.authorF. M., Awahen_US
dc.contributor.authorIkeen_US
dc.contributor.authorAmandaen_US
dc.contributor.authorC., Awarajihen_US
dc.contributor.authorUwaezuokeen_US
dc.date.accessioned2020-05-05T07:04:25Z
dc.date.available2020-05-05T07:04:25Z
dc.date.issued2019-08
dc.description.abstractIn this modern era of functional food research, there are possibilities that we could eat not only to derive nutritional values but also to get well. In this study, the antioxidant and vitamin level in fish, beef and chicken homogenates were determined using various assays. The results showed that vitamin E levels in fish homogenate (34.47 ± 1.04 μg/dL) were significantly high (p<0.05) compared with chicken homogenate (29.55 ± 4.84 μg\dL), and beef homogenate (19.16 ± 0.96 μg/dL). Also the vitamin C levels in the beef homogenates (51.12 ± 3.74) was significantly higher (p<0.05) compared to the chicken homogenates (28.60 ± 2.42 mg/dL) and fish homogenates (26.39 ± 1.63). However, there was no significant difference (p>0.05) in the vitamin C levels between the fish and chicken homogenates. The fish and chicken homogenate showed significant dose-dependent DPPH radical inhibiting capacities, inhibiting 17.55 ± 3.71% and 16.61 ± 2.22% of DPPH at a concentration of 15 mg/mL compared to the meat homogenate which inhibited 11.68 ± 1.78% at the same concentration. The IC50 of superoxide anion radical inhibition was found to be significantly lower (p<0.05) for the chicken and meat homogenate compared to the fish homogenate. From this experiment it can be postulated that fish and beef have a higher antioxidant levels compared to chicken and could be better source of functional foodsen_US
dc.identifier.affiliationsDepartment of Biochemistry, Faculty of Science, Madonna University Nigeria, Nigeria.en_US
dc.identifier.affiliationsDepartment of Human Physiology, Faculty of Basic Medical Science, Madonna, Nigeriaen_US
dc.identifier.affiliationsDepartment of Biochemistry, Faculty of Science, Madonna University Nigeria, Nigeriaen_US
dc.identifier.affiliationsDepartment of Biochemistry, Faculty of Science, Madonna University Nigeria, Nigeriaen_US
dc.identifier.affiliationsDepartment of Biochemistry, Faculty of Science, Madonna University Nigeria, Nigeriaen_US
dc.identifier.citationWopara, Iheanyichukwu, K. Mobisson Samuel, A. Dike, Josephine, F. M. Awah, Ike, Amanda, C. Awarajih, Uwaezuoke. In vitro Antioxidant Capabilities and Vitamin Levels in Beef, Chicken and Fish Homogenates . International Journal of Biochemistry Research & Review. 2019 Aug; 27(1): 1-9en_US
dc.identifier.issn2231-086X
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/200717
dc.languageenen_US
dc.publisherScience Domain Internationalen_US
dc.relation.issuenumber1en_US
dc.relation.volume27en_US
dc.source.urihttps://doi.org/10.9734/IJBCRR/2019/v27i130111en_US
dc.subjectAntioxidanten_US
dc.subjectvitamin Een_US
dc.subjectDPPHen_US
dc.subjectvitamin Cen_US
dc.titleIn vitro Antioxidant Capabilities and Vitamin Levels in Beef, Chicken and Fish Homogenatesen_US
dc.typeJournal Articleen_US
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