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

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