Antioxidant activity of chitosan is one of the well-recognized properties. It has capability to inhibit the reactive oxygen species (ROS) and thereby prevents the oxidative modification of lipids, proteins and other neutraceuticals in the food as wells in any biological systems (Rajalakshmi, A. 2013).

Muscle food products are excessively ready to develop rancidity and off-flavour because of their highly unsaturated lipids oxidation process. In cooked poultry and uncured meat the building up of warmed over flavour during storage causes deterioration of native texture and flavour of meat (Fereidoon Shahidi, 1999).

Antioxidant property plays a vital role in aging process and so it is important to safeguard the body cells from oxidative destruction by ROS. Cell damage due to oxidative stress might result in commencement of aging process (Kerch, G. 2015).

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Free radical are the by-products of cellular metabolism. In normal condition our body keeps these radicals from abducting electrons under a control with an endogenous product called antioxidants. However, as the aging process begins, the normal supply of antioxidants also starts to decrease and results in increased production of free radicals. Free radicals that are left behind extorts damage to the cellular components such as DNA or RNA, proteins, and also fat cells ultimately leads to cell death and bring our body in a state called oxidative stress (Berlett. Et al. 1997).

The effect of chitosan as an edible invisible film with different molecular weights (14 cP, 57cP and 360 cP), on the lipid oxidation in fresh fillets of Atlantic cod and herring was studied by Jeon et al (2002). Every human should aware of their food which they eat daily because the storage of food stimulates flavour and texture deterioration then finally leads to production of free radicals within the food.

Beta carotene assay

Beta carotene is an antioxidant which improves the eyesight, skin and nail condition as well as it protects the body from producing free radicals. It acts in the human body by triggering the immune system to increase the T-helper cells and also the function of T-helper cells indicators (Starek, M. 2014). Beta carotene assay is one of the most common method for determining the antioxidant activity in the food industries. The principle involved in this method is decolourisation of the beta carotene solution by addition reaction of the lipid peroxyl radical (L• OR LOO•) to a beta carotene with C=C double bond (Ueno, H. 2014).

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