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Antioxidant activity of protein hydrolyzates from aquatic species
Author(s) -
Shahidi Fereidoon,
Amarowicz Ryszard
Publication year - 1996
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02523384
Subject(s) - capelin , antioxidant , incubation , phoca , chemistry , incubation period , emulsion , food science , chromatography , biochemistry , biology , fish <actinopterygii> , fishery
Antioxidant activity of protein hydrolyzates from capelin ( Mallotus villosus ) and harp seal ( Phoca groenlandica ) was examined in a β‐carotene/linoleate model system. Capelin protein hydrolyzates exhibited a significant ( P <0.05) antioxidant effect during the entire or a portion of the 120‐min incubation period when added to model systems at 1 to 10‐mg levels per 5 mL of lipid emulsion. However, systems containing 10 mg of seal protein hydrolyzate (SPH) displayed a singificant ( P <0.05) prooxidative effect during the experimentation period, but the effect was less pronounced at 5 mg of SPH addition. This effect was reversed to a weak, but significant ( P <0.05), antioxidant effect when 1 or 2 mg of SPH were present after 45, 105–120, and 30–120 min of incubation. Two‐dimensional thinlayer chromatographic separation of both hydrolyzates gave spots with antioxidant and prooxidant activites.