publication . Article . 2017

Antioxidant and antimicrobial activities of squid ink powder

M Y Fatimah Zaharah; Rabeta;
Open Access
  • Published: 19 Aug 2017 Journal: Food Research, volume 2, pages 82-88 (issn: 2550-2166, eissn: 2550-2166, Copyright policy)
  • Publisher: Rynnye Lyan Resources
Abstract
Economic development in Malaysia has led to increasing quantity and complexity of generated waste or by-product. The main objective of this study is to investigate the antioxidant and antimicrobial activities of squid ink powder. The squid ink was collected from fresh squid and dried using freeze dryer before it was ground into powder. The yield of squid ink was 22.82% after freeze-drying which was 69.37g in amount. Proximate composition analysis as well as two total antioxidant activity assays named 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and Ferric Reducing Antioxidant Power (FRAP) assay, and antimicrobial analysis were done on the powdered squid ink. The p...
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doi: 10.26656/fr.2017.2(1).225
Subjects
free text keywords: Squid ink, Nutrition. Foods and food supply, TX341-641, Hospitality industry. Hotels, clubs, restaurants, etc. Food service, TX901-946.5, Antimicrobial, Food science, Chemistry, Squid, biology.animal, biology, Antioxidant, medicine.medical_treatment, medicine
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