Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species

Pedro Jesús García Moreno, I. Batista, C. Pires, N. M. Bandarra, F. J. Espejo-Carpio, A. Guadix, E. M. Guadix

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

In this study, five discarded species in the Mediterranean Sea, namely sardine, horse mackerel, axillary seabream, bogue and small-spotted catshark, were evaluated as raw material for obtaining fish protein hydrolysates exhibiting antioxidant activity. The DH of the hydrolysates ranged from 13.2 to 21.0%, with a protein content varying from 60.7 to 89.5%. The peptide profile of all hydrolysates was very similar, except for the hydrolysate of small-spotted catshark. Their lipid content was found to be between 4.6 and 25.3%. The highest DPPH scavenging activity was found for the hydrolysates of sardine and horse mackerel with EC50 values varying from 0.91 to 1.78 mg protein/mL. Sardine and small-spotted catshark hydrolysates exhibited the highest ferrous chelating activity with an EC50 value of 0.32 mg protein/mL. Moreover, sardine and bogue hydrolysates presented the highest reducing power. Finally, a total of six antioxidant peptides were theoretically identified within the structure of myosin and actin proteins from sardine and small-spotted catshark. The potential antioxidant activity exhibited by the hydrolysates suggests that it is feasible to obtain added-value products such as natural antioxidants from these discarded species. All rights reserved, Elsevier.
Original languageEnglish
JournalFood Research International
Volume65
Issue numberPart C
Pages (from-to)469-476
Number of pages8
ISSN0963-9969
Publication statusPublished - 2014
Externally publishedYes

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