EYAYOMOR MIRACLE EJAIFE

Lipids, including fats, sterols, and fat-soluble vitamins, play essential roles in energy storage, cell signaling, and cellular structure, making them vital to biological systems and industries such as food, cosmetics, and nanotechnology. Seafood, particularly fish like *Scomber scombrus* (Atlantic mackerel), is rich in omega-3 fatty acids, which provide numerous health benefits, including protection against heart diseases and oxidative stress. This study investigates the hydroxyl radical scavenging activity of fish oil extracted from *Scomber scombrus* using various preparation methods (raw, marinated, boiled, and fried). The antioxidant potential of the oil, assessed through its ability to inhibit malonaldehyde (MDA) formation via the Fenton reaction, revealed that raw cured samples exhibited the highest scavenging activity, while boiled samples showed the lowest. These findings highlight the benefits of curing to preserve antioxidant properties in fish oil and suggest its potential application in mitigating oxidative stress-related diseases. Additionally, the research underscores the importance of lipids and omega-3s in seafood quality, preservation, and overall human health. Further exploration of cooking methods and antioxidant stability is recommended to enhance the nutritional value of seafood.