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

Abstract

In 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 foods.