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Antioxidant Activities of Ferrous‐Chelating Peptides Isolated From Five Types of Low‐Value Fish Protein Hydrolysates
Author(s) -
Lin HuiMin,
Deng ShangGui,
Huang SaiBo
Publication year - 2014
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12103
Subject(s) - chemistry , ferrous , antioxidant , dpph , chelation , hydrolysate , mackerel , hydrolysis , food science , enzymatic hydrolysis , organic chemistry , fish <actinopterygii> , fishery , biology
Five types of low‐value fish protein hydrolysates ( FPH ) and ferrous‐chelating peptides [ Fe ( II )– FPH ] were prepared from P acific mackerel, S panish mackerel, hairtail, J apanese anchovy and horse mackerel. The hydrolysis degrees of FPH and ferrous chelation percentages of all types Fe ( II )– FPH were calculated. The antioxidant activities were measured using 2,2‐diphenyl‐1‐picryl‐hydrazyl ( DPPH )‐scavenging activity and hydroxyl radical‐scavenging activity. All FPH samples demonstrated low antioxidant activity. After ferrous chelation, the DPPH ‐scavenging activities of S panish mackerel‐ Fe ( II )– FPH and hairtail‐ Fe ( II )– FPH were significantly higher ( P < 0.05 and P < 0.01, respectively) than other FPH , and the hydroxyl radical‐scavenging activity of hairtail‐ Fe ( II )– FPH was significantly higher ( P < 0.05) than that of hairtail‐ FPH . Among all the tested, hairtail ‐ F e( II )– FPH showed the highest ferrous chelation percentage and antioxidant activity. The ferrous‐chelating peptide fractions recovered from low‐value fish, especially small, low‐value hairtail, can be used as a source of natural antioxidants for food products. Practical Applications Efficient utilization of low‐value fish is important for the economic viability of the aquatic food industry. Enzymatic hydrolysis and modification by trace metals, such as ferrous ion, is one of the most effective technologies for recovering value‐added proteins from low‐value fish without losing their nutritional value. In this study, five types of low‐value fish were hydrolyzed by alcalase and modified by ferrous chloride. 2,2‐Diphenyl‐1‐picryl‐hydrazyl and hydroxyl radical‐scavenging activities were studied. The potential antioxidant activities of ferrous‐chelating peptide fractions recovered from low‐value fish, especially hairtail, can be used in a wide range of food additives, diet nutrients and pharmaceutical agents.