Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions

Sabeena Farvin Habebullah, Lisa Lystbæk Andersen, Jeanette Otte, Henrik Hauch Nielsen, Flemming Jessen, Charlotte Jacobsen

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This study aimed to characterise peptide fractions (>5 kDa, 3–5 kDa and <3 kDa) with antioxidative activity obtained from a cod protein hydrolysate. The free amino acids in all fractions were dominated by Ala, Gly, Glu and Ser. The total amino acid composition had high proportions of Lys, Ala and Glu. The 3–5 kDa and <3 kDa fractions were further fractionated by size exclusion chromatography. All sub-fractions showed high Fe2+ chelating activity. The DPPH radical-scavenging activity of the 3–5 kDa fraction was exerted mainly by one sub-fraction dominated by peptides with masses below 600 Da. The DPPH radical-scavenging activity of the <3 kDa fraction was exerted by sub-fractions with low molecular weight. The highest reducing power was found in a sub-fraction containing peptides rich in Arg, Tyr and Phe. Both free amino acids and low molecular weight peptides thus seemed to contribute to the antioxidative activity of the peptide fractions, and Tyr seemed to play a major role in the antioxidant activity.
Original languageEnglish
JournalFood Chemistry
Pages (from-to)409-419
Number of pages11
Publication statusPublished - 2016


  • Amino acids
  • Antioxidant
  • Cod protein hydrolysates
  • LC–MS/MS characterisation
  • Peptides
  • Food Science
  • Analytical Chemistry
  • LC-MS/MS characterisation
  • Free radicals
  • Hydrolysis
  • Molecular weight
  • Proteins
  • Size exclusion chromatography
  • Anti oxidative activity
  • Anti-oxidant activities
  • Chelating activity
  • DPPH radical scavenging activities
  • LC-MS/MS
  • Low molecular weight
  • Low-molecular-weight peptides
  • Protein hydrolysate
  • Antioxidants


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