The Compounds of Tuna-Shredded (Thunnus sp.) Fortified Banana Blossom Extracts’ Antioxidant Activity and Xanthine Oxidase Enzyme Inhibition Capacity: An In Vitro-In Silico Study

https://doi.org/10.22146/ijc.81448

Heder Djamaludin(1*), Hardoko Hardoko(2), Muhammad Dailami(3), Vivi Nurhadianty(4), Mohammad Sholeh Uluwwi(5), Novaldo Yuri Muhammad(6), Tristany Brighton Jorghi(7)

(1) Fish Product Technology Study Program, Faculty of Fisheries and Marine Science, Brawijaya University, Veteran Street, Malang 65145, Indonesia
(2) Fish Product Technology Study Program, Faculty of Fisheries and Marine Science, Brawijaya University, Veteran Street, Malang 65145, Indonesia
(3) Aquaculture Study Program, Faculty of Fisheries and Marine Science, Brawijaya University, Veteran Street, Malang 65145, Indonesia
(4) Department of Chemical Engineering, Faculty of Engineering, Brawijaya University, M.T. Haryono 167 Street, Malang 65145, Indonesia
(5) Fish Product Technology Study Program, Faculty of Fisheries and Marine Science, Brawijaya University, Veteran Street, Malang 65145, Indonesia
(6) Fish Product Technology Study Program, Faculty of Fisheries and Marine Science, Brawijaya University, Veteran Street, Malang 65145, Indonesia
(7) Fish Product Technology Study Program, Faculty of Fisheries and Marine Science, Brawijaya University, Veteran Street, Malang 65145, Indonesia
(*) Corresponding Author

Abstract


Tuna is one of the fish source of nutrition for humans because it contains high-quality protein and omega-3 fatty acids, which are beneficial for health. Tuna can be processed into various products, such as tuna-shredded. But it still has a drawback, i.e., the lower-fiber content. To enrich the fiber of tuna-shredded, fortification with banana blossoms can be developed as functional food such as preventing gout arthritis. The aims of this study were to develop a diversified product of tuna-shredded fortified banana blossoms and to determine the antioxidant activity in vitro and anti-arthritis gout through inhibition of the xanthine oxidase (XO) enzyme in silico. The method used was a simple, completely randomized design. The formulation of tuna-shredded used fortification and active compounds analyzed by LC-HRMS. The antioxidant activity was analyzed by the DPPH. Inhibition of the XO enzyme was analyzed by molecular docking in silico. The results showed that tuna-shredded extract contained 32 compounds, which had total phenolic was 0.00134 mg GAE/g, total flavonoid was 0.0006670 mg QE/g, and IC50 was 4.38 ppm. Ferulic acid had the potential to inhibit the XO enzyme with binding affinity was -9.70 kcal/mol through hydrogen bonds and hydrophobic interactions.


Keywords


anti-arthritis gout; antioxidant; in silico; in vitro; tuna-shredded

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DOI: https://doi.org/10.22146/ijc.81448

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