DETERMINATION AND PREVENTION OF MERCURY INDUCED OXIDATIVE STRESS USING THEOBROMA CACAO IN POECILIASPHENOPS (BLACK MOLLY) FISH

D. Parvathavardhini* and R. Amithkar

ABSTRACT

This study aimed to investigate the potential use of Theobroma cacao in preventing oxidative stress in Poeciliasphenops (black molly) fish. The experiment was conducted by exposing the fish to sub-lethal concentrations of mercury and treating them with different doses of T. cacao extract. The levels of oxidative stress biomarkers, such as lipid peroxidation, glutathione peroxidase, and catalase, were measured in the fish tissues. The results showed that mercury exposure caused a significant increase in lipid peroxidation and a decrease in the activity of antioxidant enzymes, indicating oxidative stress in the fish tissues. However, treatment with T. cacao extract resulted in a dose-dependent decrease in lipid peroxidation and an increase in the activity of antioxidant enzymes, suggesting a protective effect against mercury-induced oxidative stress. In conclusion, this study demonstrates the potential of T. cacao as a natural antioxidant agent that can protect against mercury-induced oxidative stress in black molly fish. Further research is needed to explore the mechanism of action of T. cacao and its potential use in preventing oxidative stress in other aquatic organisms.

Keywords: 1. Mercury 2. Oxidative stress 3. Theobroma cacao 4. Poeciliasphenops 5. Fish 6. Antioxidants 7. Lipid peroxidation 8. Glutathione peroxidase 9. Catalase 10. Environmental toxicity.