Leila Ramezanzade, Seyed Fakhreddin Hosseini, Behrouz Akbari-Adergani, Reza Hasan Sajedi, Anan Yaghmur,
Volume 11, Issue 2 (5-2022)
Abstract
In this study, the orangefin ponyfish (Leiognathus bindus) was hydrolyzed by alcalase in an enzyme to substrate ratio of 1: 100 for 300 minutes, and the degree of hydrolysis was measured for 5 hours. Also, the hydrolysate was fractionated by centrifugal having molecular mass cutoffs of 3, 10, and 30 kDa, and four peptide fractions were obtained. Then, the antioxidant activity (DPPH and ABTS free radicals scavenging activity) of peptide fractions, as well as hydrolysate, were measured at different hydrolysis times. The degree of hydrolysis was the highest (55.43 ± 2.11%) at a hydrolysis time of 240 minutes. The hydrolysate had a high amount of hydrophobic amino acids (50.6%) which cause antioxidant properties. The results of DPPH radical scavenging activity showed that the highest scavenging activity was obtained at a hydrolysis time of 240 minutes (75.59 ± 1.46). Also, among all the fractions, the 3-10 kDa fraction exhibited the highest scavenging activity compared to other fractions (80.58 ± 2.96% at a concentration of 5mg /ml). Based on the result of ABTS radical scavenging, the highest activity was reported at 240 minutes after hydrolysis (50.54 ± 0.63). Also, among all peptide fractions, the 3-10 kDa fraction had significantly higher scavenging activity than other fractions (84.58 ± 0.44 at a concentration of 5 mg /ml). The results of this study showed that the peptides obtained by enzymatic hydrolysis of orangefin ponyfish are a good candidate for providing antioxidant properties.
