The albumin-rich of snakehead fish (Channa striata) extract (SHFE), has been developed as medicinal-food due to its antioxidant potential. This investigation was aimed to determining the effect of shelf life (1, 4 and 8 weeks) and temperatures (4°C; 30°C; 50°C) toward SHFE antioxidant capacity using tetramethoxy azobismethylene quinone (TMAMQ) enzymatic-based. The ascorbic acid was used as an antioxidant control. The fluctuated antioxidant capacities were found during different shelf life i.e. at temperature storage of. 4°C (4.17-6.49 μM); 30°C (7.72 -5.58 μM) and 50°C (6.60 - 6.11). Antioxidant capacity of SHFE was approximately 5.7 times higher than ascorbic acid which can to be a frame of reference for further in-vivo/in-vitro research of SHFE and its applications as a pharmaceutical food.

Original languageEnglish
Article number012021
JournalJournal of Physics: Conference Series
Issue number1
Publication statusPublished - 14 Jun 2018
Event2nd International Conference on Statistics, Mathematics, Teaching, and Research 2017, ICSMTR 2017 - Makassar, Indonesia
Duration: 9 Oct 201710 Oct 2017


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