Abstract
The crab fishery in India is fast developing and there is a vast scope for the crab meat due to its delicacy and nutritional richness. Studies on antioxidant activity of soft shell crabs are very much need of the hour to stop the wastage of soft shell crabs and also possible utilization. Hence in the present investigation antioxidant activity is studied in soft shelled crabs which are compared with hard shell crabs of Charybdis lucifera. The soft shelled crabs showed maximum phenolic content of 48% which is tentatively higher than that of hard shelled. The total antioxidant potential of soft shelled crab exhibited maximum antioxidant potential of 49% and minimum effect of 32% was recorded in hard shelled crab. In the reducing power assay the maximum reducing ability of 59% was noticed in soft shelled crab. The lease reducing capability of 42% was recorded in hard shelled crab. A meager scavenging potential of 28% and 29% was recorded in both the crabs. In deoxyribose radical scavenging activity both the crab tissues exhibited a confined range of 30% scavenging role where the reference drug of Vitamin E records 86% of scavenging potential. In soft shelled crab was characterized with 59% DPPH free radical scavenging ability whereas the hard shelled with 48% was recorded. The results suggest that soft shelled crabs of Charybdis lucifera show antioxidant property than hard shell crabs. So the soft shelled crab may be used for the preparation of antioxidant and this will prevent the wastage of useful soft shelled crabs from the landing centers in some extend. To confirm this further extensive study is needed in this regard.
Highlights
The crabs rank third after shrimps and lobsters for their esteemed seafood delicacy and the value of fishery they support
The phenolic content based antioxidant role is imperatively higher in the case of the quercetin which is used as standard drug
The total antioxidant potential of soft shelled crab exhibited maximum antioxidant potential of 49% and minimum effect of 32% was recorded in hard shelled crab
Summary
The crabs rank third after shrimps and lobsters for their esteemed seafood delicacy and the value of fishery they support. The crab meat contains rich amount of protein, vitamins A and D, minerals, glycogen and free amino acids. The additions of antioxidants are required to preserve flavour and colour and to avoid vitamin destruction. Reports revealing that BHA and BHT could be toxic and the higher manufacturing costs and lower efficiency of natural antioxidants such tocopherols together with the increasing consciousness of consumers with regard to food additive safety, created a need identifying alternative and probably safer sources of food antioxidants [4,5]. In recent years, interests have been developed for searching effective natural antioxidants, since they can protect human body from free radical and retard the progress of many chronic diseases. Since the hemolymph is not directly connected with the external environment any change in it can be taken as a measure of the physiological state of the internal environment of the intact animal
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