Evaluation of Functional Chemical Components and Radical Scavenging Activity in 11 Fermented Fish Products from Thailand

ABSTRACT

Fermented foods are produced as a result of a preservation process that adds value to the final food product. This study aimed to evaluate the chemical components and radical scavenging activity of 11 fermented fish products from Thailand. Lipids extracts were used for the analysis of fatty acids, tocopherol, and radical scavenging activity, and water-soluble extracts were used for the analysis of free amino acids, inosine 5′-monophosphate (IMP), organic acids, and radical scavenging activity. The results showed that nam pla contained high levels of free amino acids and IMP; tai pla contained high levels of free amino acids and IMP; and kapi contained high levels of n – 3 fatty acids, α-tocopherol, free amino acids, and IMP. These three fermented foods also had higher radical scavenging activities than the other tested fermented foods. Furthermore, a strong correlation between chemical component and radical scavenging activity also occurs by principal component analysis.

KEYWORDS:

• Thailand’s fermented fish
• antioxidative activities
• organic acid
• shrimp paste
• principal component analysis

Acknowledgments

The authors would like to thank Enago (www.enago.jp) for the English language review.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by JPPS KAKENHI [grant number 18K05521].