Antioxidant Activities of Ferrous‐Chelating Peptides Isolated From Five Types of Low‐Value Fish Protein Hydrolysates. Issue 6 (18th November 2014)

• Record Type: Journal Article
• Authors: Lin, Hui‐Min; Deng, Shang‐Gui; Huang, Sai‐Bo
• Is Part Of: Journal of food biochemistry. Volume 38:Issue 6(2014:Dec.)
• Page Start: 627
• Page End: 633
• Publication Date: 2014-11-18
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Biochemistry -- Periodicals; 664.024
• DOI: 10.1111/jfbc.12103
• Languages: English
• ISSNs: 0145-8884

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfbc12103-sec-0001" sec-type="section"> <p>Five types of low‐value fish protein hydrolysates (FPH) and ferrous‐chelating peptides [Fe(II)–FPH] were prepared from Pacific mackerel, Spanish mackerel, hairtail, Japanese 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 Spanish mackerel‐Fe(II)–FPH and hairtail‐Fe(II)–FPH were significantly higher (<italic>P</italic> < 0.05 and <italic>P</italic> < 0.01, respectively) than other FPH, and the hydroxyl radical‐scavenging activity of hairtail‐Fe(II)–FPH was significantly higher (<italic>P</italic> < 0.05) than that of hairtail‐FPH. Among all the tested, hairtail<bold>‐</bold>Fe(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.</p> </sec> <sec id="jfbc12103-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>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.</p> </sec> </abstract>