FREE RADICAL SCAVENGING ACTIVITY OF FISH OIL – AN IN-VITRO STUDYAbstract
Aim and Objective: To evaluate the antioxidant property of fish oil by its free radical scavenging activity using three different antioxidant models. Materials and Methods: In vitro antioxidant activity of fish oil was evaluated by DPPH radical scavenging activity, lipid peroxidation, ABTS radical scavenging activity using olive oil as positive control. Different concentrations of the fish oil, 0.02 – 4 mg/ml were used for the free radical scavenging activity by different method and the IC50 value was calculated. Results: Different concentrations of the fish liver oil exerted a dose dependant free radical scavenging activity on the different antioxidant models used in the study. The maximum inhibition was 96.87±0.76% at 4mg/ml in case of DPPH free radical scavenging activity with IC50 value 0.148mg/ml. The maximum inhibition on LPO activity was 96.10±0.38% at 4mg/ml with IC50 value of 0.265mg/ml. The fish oil also exerted its maximum inhibition 90.21 2.10% on ABTS free radical scavenging activity at 4mg/ml with IC50 value of 0.331 mg/ml.
N. L. H. B. I. Akmal and A. Roy*
Faculty of Pharmacology, Saveetha Dental College and Hospitals, Chennai , Tamil Nadu, India.
13 February, 2017
10 April, 2017
27 May, 2017
01 September, 2017