Free Radical Scavenging Activity of DPPH and ABTS on Fish Paste Products with Black Garlic

specialized conditions of heat and humidity. Fillets Pacific cod (Gadus macrocephalus), Atlantic mackerel (Scomber scombrus), shrimp (Fenneropenaeus chinensis), squid (Caribbean Reef Squid) were used as raw material for the preparation fish pastes. This study was conducted to investigate effect DPPH ABTS free radial scavenging activity on paste with black garlic. The results showed that there a significant (p<0.01) increase in degree inhibition different garlic treatments. fish-pasta evaluated 57.1% 100% solution 15g addition. Control extract six food materials 25.1% those 5g 10g extracts 33.9% 39.2% at same concentration, respectively. A observed all samples according increasing concentration. values IC50 15mg/ml 152.2 162.4 μg/ml, value lightness (L) decreased content Excessive color may not be good cake sales.