ANTIOXIDANT AND ANTIBACTERIAL PROPERTIES OF CUTTLEFISH INK COLLECTED FROM SELECTED CUTTLEFISH LANDED AT THOOTHUKUDI COAST

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dc.contributor.advisorDr. Velayutham, P
dc.contributor.authorBRITA NICY, A
dc.date.accessioned2017-05-31T10:54:01Z
dc.date.available2017-05-31T10:54:01Z
dc.date.issued2016
dc.description.abstractThe ink sac of cuttlefish, generated as a by-product during processing has low market value and has the potential to cause environmental pollution. The ink has been recognized as a source of bioactive compounds by several authors. The removal of melanin not only increases its appeal but also widens its application. Antioxidant and antibacterial activities of crude squid and cuttlefish ink has been widely studied but there are few reports on the bioactive properties of melanin free ink. In this study, melanin from the ink of three species of cuttlefish viz., Sepia pharaonis, S. prabahari and S. ramani was removed by diluting the ink with equal amount of distilled water and then ultra centrifuging at 50,000 rpm for 1h to obtain melanin free ink. The protein content of the melanin free ink of Sepia pharaonis, S. prabahari and S. ramani were recorded as 2.63±0.05, 2.30±0.20 and 3.33±0.17, respectively. The pH of the melanin free ink of Sepia pharaonis, S. prabahari and S. ramani were recorded as 8, 7.8 and 8, respectively. Two bands centered around 3256cm-1 and 1632cm-1 were found in MFI of all the three species of cuttlefish in the Fourier Transform Infrared Spectroscopy.The in-vitro antibacterial activity of the melanin free ink of the three species was studied using disc diffusion method but none of them showed antibacterial activity against the five test organisms viz. Staphylococcus aureus MTCC 1430,Escherichia coli MTCC 739, Vibrio cholera VCV 154, Listeria monocytogenes MTCC 1143 and Salmonella Typhimurium MTCC 98. The in vitro antioxidant activity of the melanin free ink of the three species were studied using DPPH radical scavenging assay and metal chelating assay. The result showed that melanin free ink of S. prabahari had high DPPH radical scavenging activity of 20.12% at 40μg/ml protein concentration and high metal chelating property of 22.82% at 5μg/ml protein concentration than the other species. MFI of S.prabahari showed high antioxidative activity and it was further selected for in-vivo antioxidant assay in minced sardine fish model system. The results indicated that lipid oxidation was prevented by MFI of S.prabahari as the maximum TBARS value attained was 2.26 mg malonaldehyde / kg of minced meat of fish, as against the control with 12.93 mg malonaldehyde/kg of fish during their storage in ice for a period of 15 days. Hence it is concluded that melanin free ink of S. prabahari could serve as a natural antioxidant to retard lipid oxidation in food products.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810013420
dc.keywordsAntioxidant, antibacterial, cuttlefish,Thoothukudi coasten_US
dc.language.isoenen_US
dc.publisherFisheries college and Research Institute, Thoothukudien_US
dc.subFish Processing Technologyen_US
dc.subjectnullen_US
dc.themeMaster of Fisheries Science in Fish Processing Technologyen_US
dc.these.typeM.Scen_US
dc.titleANTIOXIDANT AND ANTIBACTERIAL PROPERTIES OF CUTTLEFISH INK COLLECTED FROM SELECTED CUTTLEFISH LANDED AT THOOTHUKUDI COASTen_US
dc.typeThesisen_US
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