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JFST 2018, 7(1): 57-64 |
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Esmaeili Kharyeki M, Rezaei M, Khodabandeh S, Motamedzadegan A. Antioxidant Activity of Protein Hydrolysate in Skipjack tuna Head. JFST 2018; 7 (1) :57-64
URL: http://jfst.modares.ac.ir/article-6-13782-en.html
URL: http://jfst.modares.ac.ir/article-6-13782-en.html
1- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran
2- Marine Biology Department, Marine Sciences Faculty, Tarbiat Modares University University, Noor, Iran ,rezaei_ma@modares.ac.ir
3- Marine Biology Department, Marine Sciences Faculty, Tarbiat Modares University University, Noor, Iran
4- Food Sciences and Technology Department, Agriculture Sciences Faculty, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
2- Marine Biology Department, Marine Sciences Faculty, Tarbiat Modares University University, Noor, Iran ,
3- Marine Biology Department, Marine Sciences Faculty, Tarbiat Modares University University, Noor, Iran
4- Food Sciences and Technology Department, Agriculture Sciences Faculty, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
Abstract: (11135 Views)
Aims: Skipjack tuna has the highest level of catch rate among tuna all over the world. Its head contains about 64% protein. Many Protein Hydrolysates and peptides obtained from various marine sources have a high antioxidant power. The aim of this study was to investigate the antioxidant activity of Protein Hydrolysate in Skipjack tuna head.
Materials & Methods: In this experimental study, 30 Skipjack tunas were investigated. At first, the amount of different compounds (protein, fat, ash, and moisture) was evaluated in the raw material; then, the hydrolysis process was performed by Alcalase enzyme and the hydrolysis degree of the protein hydrolysate was evaluated at different times. The antioxidant activity of the protein hydrolysate mixture was measured by DPPH radical scavenging activity, iron revival power, and ABTS radical inhibitory activity. For data analysis, the analytical tests were used.
Findings: The main part of the fish head was protein and it had high levels of ash. The degree of hydrolysis increased with increasing time and was it significant at 15, 60, and 120 minutes (p<0.05), but not significant at 120 and 240 minutes (p<0.05). DPPH radical scavenging activity increased with increasing hydrolysis time and there was a significant difference in all samples obtained from different times (p<0.05). The iron reduction capacity of the protein hydrolysate samples increased with increasing the hydrolysis time, and the highest amount was at 240 minute. The samples obtained from different times had a significant difference in iron reduction capacity (p<0.05). Increasing the concentration of protein hydrolysate increased inhibitory activity (p<0.05).
Conclusion: Protein hydrolysate in Skipjack tuna head has a high antioxidant activity and can be used in food products to increase oxidation stability.
Materials & Methods: In this experimental study, 30 Skipjack tunas were investigated. At first, the amount of different compounds (protein, fat, ash, and moisture) was evaluated in the raw material; then, the hydrolysis process was performed by Alcalase enzyme and the hydrolysis degree of the protein hydrolysate was evaluated at different times. The antioxidant activity of the protein hydrolysate mixture was measured by DPPH radical scavenging activity, iron revival power, and ABTS radical inhibitory activity. For data analysis, the analytical tests were used.
Findings: The main part of the fish head was protein and it had high levels of ash. The degree of hydrolysis increased with increasing time and was it significant at 15, 60, and 120 minutes (p<0.05), but not significant at 120 and 240 minutes (p<0.05). DPPH radical scavenging activity increased with increasing hydrolysis time and there was a significant difference in all samples obtained from different times (p<0.05). The iron reduction capacity of the protein hydrolysate samples increased with increasing the hydrolysis time, and the highest amount was at 240 minute. The samples obtained from different times had a significant difference in iron reduction capacity (p<0.05). Increasing the concentration of protein hydrolysate increased inhibitory activity (p<0.05).
Conclusion: Protein hydrolysate in Skipjack tuna head has a high antioxidant activity and can be used in food products to increase oxidation stability.
Article Type: Research Article |
Subject:
fish and shellfish physiology
Received: 2016/04/18 | Published: 2018/03/20
Received: 2016/04/18 | Published: 2018/03/20
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