Abstract
Gac seed aril, a well-known natural food colorant, with high nutritional values. This study was conducted to evaluate the effects of pre-treatments on the antioxidant activity of gac (Momordica cochinchinesis Spreng) seed aril extract for further application research in fish oil preservation. Gac seed aril was pre-treated by soaking in ascorbic acid for 96 hours while untreated sample was considered as the control. The samples were then extracted in 96% ethanol to give crude extracts. Antioxidant activity was assessed through DPPH radical scavenging activity test and the total phenolic content in the extracts. The antioxidant capacity of aril extract supplemented in marine fish oil and salmon oil at 60°C were evaluated by determined peroxide value (PV) and Thiobarbituric acid reactive substances (TBARS). Results showed that using ascorbic acid in pre-treatment could preserve antioxidant properties and total phenolic content of gac aril extract. Extract pre-soaked in ascorbic acid indicated its potential application in preservation of marine fish oil and salmon oil.
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