Effect of Different Heating Temperatures on Albumin Concentration and Antioxidant Activity of Rasbora argyrotaenia

Angeline Novia Toemon, Hanasia Hanasia, Nisa Kartika Komara, Farah Fauziyah Radhiyatulqalbi Ahmad, Oktaviani Naulita Turnip, Dewanti Agustira, M. Alif Sayyidinoor, Yitro Tuah HR Sadek, Andini Safitri

Abstract


Rasbora argyrotaenia (wader) is a local freshwater fish rich in protein and bioactive compounds, including albumin and antioxidants. Heat treatment may induce protein denaturation and reduce the activity of these bioactive compounds. This study aimed to evaluate the effect of different heating temperatures on the albumin concentration and antioxidant activity of R. argyrotaenia. Samples were divided into three groups: fresh fish (control), heated at 70°C, and heated at 80°C. Albumin concentration was determined using UV–Vis spectrophotometry, whereas antioxidant activity was evaluated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay based on IC50 and Antioxidant Activity Index (AAI) values. The highest albumin concentration was observed in the fresh fish (14.144 ± 0.096 g/L), followed by samples heated at 70°C (12.576 ± 0.079 g/L) and 80°C (12.048 ± 0.072 g/L). The IC50 values increased from 31.571 ppm in the fresh extract to 45.250 ppm and 57.650 ppm after heating at 70°C and 80°C, respectively, while the corresponding AAI values decreased from 3.16 to 2.21 and 1.73. According to the AAI classification, the fresh extract and the extract heated at 70°C exhibited very strong antioxidant activity, whereas the extract heated at 80°C showed strong antioxidant activity. Overall, increasing heating temperature reduced both albumin concentration and antioxidant activity. Heat treatment at 70°C better preserved the functional quality of R. argyrotaenia than heating at 80°C. These findings highlight the importance of temperature control during thermal processing to maintain the nutritional and functional properties of R. argyrotaenia.


Keywords


albumin; antioxidant activity; DPPH; heating temperature; Rasbora argyrotaenia

Full Text:

PDF

References


Acharya, V. V., & Chaudhuri, P. (2021). Modalities of protein denaturation and nature of denaturants. International Journal of Pharmaceutical Sciences Review and Research, 69(2). doi:https://doi.org/10.47583/ijpsrr.2021.v69i02.002

Ahmad, Z., Rauf, A., Orhan, I. E., Mubarak, M. S., Akram, Z., Islam, M. R., Imran, M., Edis, Z., Kondapavuluri, B. K., Thangavelu, L., & Thiruvengadam, M. (2025). Antioxidant potential of polyphenolic compounds, sources, extraction, purification and characterization techniques: A focused review. Food Science & Nutrition, 13(12). doi:https://doi.org/10.1002/fsn3.71259

Borzova, V. A., Markossian, K. A., Chebotareva, N. A., Kleymenov, S. Y., Poliansky, N. B., Muranov, K. O., Stein-Margolina, V. A., Shubin, V. V., Markov, D. I., & Kurganov, B. I. (2016). Kinetics of thermal denaturation and aggregation of bovine serum albumin. PLoS ONE, 11(4). doi:https://doi.org/10.1371/journal.pone.0153495

Chan, S. S., Roth, B., Jessen, F., Jakobsen, A. N., & Lerfall, J. (2022). Water holding properties of Atlantic salmon. Comprehensive Reviews in Food Science and Food Safety, 21(1), 477–498. doi:https://doi.org/10.1111/1541-4337.12871

Fitrawan, M. D., Shofy Mubarak, A., & Yuli Pujiastuti, D. (2023). The effect of different steaming temperatures on albumin levels of scad fish (Decapterus russelli). Journal of Marine and Coastal Science, 12(1), 19–25. doi:https://doi.org/10.20473/jmcs.v12i1.42660

Hutapea, T. P. H., Madurani, K. A., Syahputra, M. Y., Hudha, M. N., Asriana, A. N., Suprapto, & Kurniawan, F. (2023). Albumin: Source, preparation, determination, applications, and prospects. Journal of Science: Advanced Materials and Devices, 8(2). doi:https://doi.org/10.1016/j.jsamd.2023.100549

Janciauskiene, S. (2020). The beneficial effects of antioxidants in health and diseases. Chronic Obstructive Pulmonary Diseases, 7(3), 182–202. doi:https://doi.org/10.15326/jcopdf.7.3.2019.0152

Melatiasha, K., Salsabil, S., Berliana, A. A., Lumingkewas, G., Sayyidinnor, M. A., Nyoman, N., & Yuliani, S. (2023). Potensi ikan seluang (Rasbora spp.) dan ikan lais (Kryptopterus spp.) dalam meningkatkan performa tikus Wistar (Rattus norvegicus) malnutrisi. Borneo Journal of Medical Laboratory Technology, 6(1), 405–409. doi:https://doi.org/10.33084/bjmlt.v6i1.6081

Mubarik, A. L., Sutarqo, R. N. I., Sugiyarto, Masyithoh, G., & Nayasilana, I. N. (2022). Keanekaragaman jenis ikan dan habitatnya di perairan Kawasan Hutan Dengan Tujuan Khusus (KHDTK) Gunung Bromo, Karanganyar, Jawa Tengah. Zoo Indonesia, 31(1).

Nedi?, O., Penezi?, A., Mini?, S., Radomirovi?, M., Nikoli?, M., ?irkovi? Veli?kovi?, T., & Gligorijevi?, N. (2023). Food antioxidants and their interaction with human proteins. Antioxidants, 12(4). doi:https://doi.org/10.3390/antiox12040815

Oluwaniyi, O. O., Dosumu, O. O., & Awolola, G. V. (2016). Effect of cooking method on the proximate, amino acid and fatty acid compositions of Clarias gariepinus and Oreochromis niloticus. Journal of the Turkish Chemical Society, Section A: Chemistry, 4(1), 115. doi:https://doi.org/10.18596/jotcsa.53143

Partan, R. U., Hidayat, R., Saputra, N., Rahmayani, F., Prapto, H., & Yudha, T. W. (2019). Seluang fish (Rasbora spp.) oil decreases inflammatory cytokines via increasing vitamin D level in systemic lupus erythematosus. Open Access Macedonian Journal of Medical Sciences, 7(9), 1418–1421. doi:https://doi.org/10.3889/oamjms.2019.308

Partan, R. U., Salim, E. M., & Hidayat, R. (2017). The potential role of seluang fish oil (Rasbora spp.) in improving calcium, zinc and vitamin D? deficiencies. International Journal of Oceans and Oceanography, 11(2).

Pruteanu, L. L., Bailey, D. S., Gr?dinaru, A. C., & Jäntschi, L. (2023). The biochemistry and effectiveness of antioxidants in food, fruits, and marine algae. Antioxidants, 12(4). doi:https://doi.org/10.3390/antiox12040860

Scherer, R., & Godoy, H. T. (2009). Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method. Food Chemistry, 112(3), 654–658. doi:https://doi.org/10.1016/j.foodchem.2008.06.026

Sogandi, S., Sanjaya, R. E., Baity, N., & Syahmani, S. (2020). Identifikasi kandungan gizi dan profil asam amino dari ikan seluang (Rasbora sp.) (Identification of nutritional content and amino acid profiles of seluang fish (Rasbora sp.)). Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research), 42(2), 73–80. doi:https://doi.org/10.22435/pgm.v42i2.1287

Suryani, F. Y., Setyawati, T. R., & Yanti, A. H. (2019). Struktur populasi ikan seluang (Rasbora argyrotaenia) di hilir Sungai Sekadau Kecamatan Sekadau Hilir Kabupaten Sekadau. Protobiont, 8(2), 74–81.

Tadesse, S. A., & Emire, S. A. (2020). Production and processing of antioxidant bioactive peptides: A driving force for the functional food market. Heliyon, 6(8). doi:https://doi.org/10.1016/j.heliyon.2020.e04765

Utami, P., Lestari, S., & Lestari, S. D. (2016). Pengaruh metode pemasakan terhadap komposisi kimia dan asam amino ikan seluang (Rasbora argyrotaenia). Fishtech—Jurnal Teknologi Hasil Perikanan, 5(1), 73–84.




DOI: https://doi.org/10.14421/biomedich.2026.152.2117-2122

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2026 Angeline Novia Toemon, Hanasia, Nisa Kartika Komara, Farah Fauziyah Radhiyatulqalbi Ahmad, Oktaviani Naulita Turnip, Dewanti Agustira, M. Alif Sayyidinoor, Yitro Tuah HR Sadek, Andini Safitri



Biology, Medicine, & Natural Product Chemistry
ISSN 2089-6514 (paper) - ISSN 2540-9328 (online)
Published by Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity.

CC BY NC
This work is licensed under a CC BY-NC