Antioxidant Activity of Protein Hydrolysates Obtained from Common Carp (Cyprinus carpio) Discarded Roe

Lipid oxidation represents a severe challenge in food engineering because it deteriorates quality of foods, especially those containing high contents of polyunsaturated fatty acids (PUFAs). One way to overcome this barrier is application of synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), and tertiary butylhydroquinone (TBHQ) in PUFA-rich foods. However, recently there have been concerns over health-related risks posed by these synthetic agents. Therefore, obtaining safe antioxidants from natural sources, especially those which are discarded with no use, with potency to retard lipid oxidation has gained sizable attention. Therefore, the present study aimed at obtaining “green” antioxidants from discarded common carp roe via the so-called hydrolysis process by using alcalase and determining their antioxidant activity both in vitro and in food model systems. Four common carp roe protein hydrolysates (CRPH) obtained at different reaction times (i.e. 30, 60, 90, and 120 min) were assayed. In vitro antioxidant activity of the hydrolysates was measured through three different assays (i.e. DPPH radical scavenging, metal ion chelating, and reducing power). Furthermore, the oxidative stability of 5% fish oil-in-water emulsions containing or not the hydrolysates was investigated by monitoring their content of hydroperoxides and volatiles markers. The hydrolysates exhibited high DPPH radical scavenging activity and reducing power when compared to positive controls, i.e. BHT and ascorbic acid, respectively. However, Fe2+ chelating capacity of the hydrolysates was relatively lower than that of Ethylenediaminetetraacetic acid (EDTA), applied as positive control. The antioxidant activity of hydrolysates changed with DH and increased in a dose dependent manner. Unlike CRPH-fortified emulsions, the emulsions without CRPH exhibited significantly increased peroxide value (PV) during the storage period (p<0.05), reaching from 4.7±0.1 at day 0 to 79.2±11.3 at day 7. Moreover, all CRPH-containing emulsions showed negligible amounts of most secondary oxidation products (e.g. 1-penten-3-one and (E,E)-2,4-heptadienal) when compared to the emulsion control at day 7. These results indicate that common carp roe protein hydrolysates exert antioxidant activity both in vitro and in fish oil-in-water emulsions, and can thus be considered as alternative antioxidants to the synthetic ones.