Volume 5, Issue 3 (2016)                   JFST 2016, 5(3): 95-108 | Back to browse issues page

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Soleimani M R, Nikkhah M. Evaluation of antioxidant activity of protein hydrolysate from common kilka (Clupeonella cultriventris‌ caspia). JFST 2016; 5 (3) :95-108
URL: http://jfst.modares.ac.ir/article-6-6931-en.html
1- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University
2- Department of Nanobiotechnology, Faculty of biology science, Tarbiat Modares University
Abstract:   (7542 Views)
 Fish protein hydrolysates from whole kilka, using alcalase enzyme (ratio 1: 100) under optimal temperature (55°C) and pH (8.5) was evaluated for its hydrolysis degree and antioxidant activity. Results of the hydrolysis degree recorded at time intervals of 1, 2, 3 and 4 hours indicated the hydrolysis degree increased with increase in the hydrolysis time. The evaluation of FPH antioxidant activity, using DPPH, ABTS and reducing power assay tests at 3 concentrations (1, 2 and 5 mg/ml indicated the highest inhibitory effect at 5 mg/ml was 74.4%, 72.3% and 1.8 absorbance in 700 nm for DPPH, ABTS and reducing power assay, respectively. Generally, the findings of this research confirmed the potential of kilka as a source of natural antioxidants for food applications.
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Article Type: Research Article | Subject: Sea food processing
Received: 2015/11/30 | Published: 2016/11/21

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