Evaluation of the in vitro antioxidant properties of a cod (Gadus morhua) protein hydrolysate and peptide fractions

Girgih, Abraham T.; He, Rong; Hasan, Fida; Udenigwe, Chibuike C.; Gill, Tom; Aluko, Rotimi E.

doi:10.1016/j.foodchem.2014.10.079

Cited by 126 publications

(79 citation statements)

References 37 publications

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“…Girgih et al (2015) and Girgih et al (2015) found that salmon and cod hydrolysates presented higher amounts of ORAC than those found in the present study.…”

Section: Antioxidant Activity Of the Hydrolysatescontrasting

confidence: 50%

“…On the other hand, it is important to underline that despite smaller peptides being more efficient, some authors (Girgih et al, 2015) have found that non fractioned hydrolysates, like that produced in our study, show a greater FRAP, indicating a synergistic effect between peptides of different molecular weights.…”

Section: Antioxidant Activity Of the Hydrolysatessupporting

confidence: 43%

“…The amino acid composition of the feedstock and the hydrolysis conditions are determinant factors in the peptide profile of the hydrolysates, which directly influences the antioxidant capacity (Girgih et al, 2015;Wiriyaphan et al, 2015).…”

Section: Antioxidant Activity Of the Hydrolysatesmentioning

confidence: 99%

“…Literature shows that peptides containing hydrophobic residues, including His, Met and Cys, are determinant in the hydroxyl radical neutralization capacity (Hernández-Ledesma et al, 2005), while the presence of aromatic residues (Tyr, Trp and Phe) give the peptide higher capacity to donate electrons (Girgih et al, 2015;Wiriyaphan et al, 2015).…”

Section: Antioxidant Activity Of the Hydrolysatesmentioning

confidence: 99%

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Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

et al. 2016

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The objective of this work was to produce protein hydrolysates from by-products of the Nile tilapia fileting process, and to assess the effects of different hydrolysis times on the antioxidant activity of the hydrolysed animal-based protein, in free form and incorporated into a food matrix. Gutted tilapia heads and carcasses were hydrolysed by Alcalase  for different hydrolysis times producing six hydrolysates. The protein content, degree of hydrolysis, reverse-phase high-performance liquid chromatography, and antioxidant activity by the ORAC, FRAP and TEAC methods were analysed. Three mini-hamburger formulations were produced and the lipidic oxidation of mini-hamburger was determined by TBARS. The protein contained in the residue was completely recovered in the process. The hydrolysates varied in their degree of hydrolysis, but presented similar levels of antioxidant activity. In the mini-hamburgers the hydrolysate was capable of delaying oxidation after 7 days of storage. Hydrolysis of tilapia processing by-products produced peptides may be used in the formulation of functional foods.Keywords: fish; protein; hydrolysis; antioxidants.Practical Application: The practical application of this work is the production of peptides with antioxidant activity using protein recovery from a raw material considered a residue or by-product of Nile Tilapia processing.

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“…Girgih et al (2015) and Girgih et al (2015) found that salmon and cod hydrolysates presented higher amounts of ORAC than those found in the present study.…”

Section: Antioxidant Activity Of the Hydrolysatescontrasting

confidence: 50%

Section: Antioxidant Activity Of the Hydrolysatessupporting

confidence: 43%

Section: Antioxidant Activity Of the Hydrolysatesmentioning

confidence: 99%

Section: Antioxidant Activity Of the Hydrolysatesmentioning

confidence: 99%

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Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

et al. 2016

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“…Previous studies in salmon (Girgih et al 2013) and pea seed (Pownall et al 2010) reported that RP-HPLC fractionation led to an increased ability to scavenge superoxide radicals, although peptide concentrations were at the same level (1.0 mg/ml). In contrast, the RP-HPLC peptide fractions from cod (gadus morhua) had significantly (P < 0.05) lower radical scavenging activity (15-40%) than unfractionated CPH (45%), as reported by Girgih et al (2015).…”

Section: Resultsmentioning

confidence: 82%

Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis

Zhouyong¹,

Tian²,

Xu³

et al. 2017

Czech J. Food Sci.

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Dong Z., Tian G., Xu Z., Li M., Xu M., Zhou Y., Ren H. (2017): Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis. Czech J. Food Sci., 35: 328-338.The freshwater mussel protein was hydrolysed using ultrasound-assisted enzymolysis. Ultrasound-assisted freshwater mussel protein hydrolysates (UPH) were divided into four fractions (> 10, 6-10, 3-6, and < 3 kDa) using ultrafiltration, and the fraction with the highest antioxidant activity was further subdivided into four fractions (F 1 -F 4 ) using gel chromatography. The amino acid compositions and antioxidant activities (DPPH, hydroxyl and superoxide radical scavenging activities, reducing power, ferrous ion chelating activity, and inhibition of linoleic acid oxidation) of peptide fractions were investigated. The results showed that the antioxidant activity of the < 3 kDa fraction was significantly higher than that of UPH, > 10, 6-10, and 3-6 kDa fractions. The antioxidant activity of F 2 was again higher compared with the < 3 kDa fraction and higher than that of F 1 , F 3 , and F 4 . Amino acid analysis showed that the antioxidant activities (except for chelating activity) of peptides increased with increasing hydrophobic amino acid content. The < 3 kDa and F 2 fractions exhibited strong inhibition of linoleic acid oxidation, their effects being even better than that of ascorbic acid (Vc) and l-glutathione (GSH). Therefore, these peptide fractions from freshwater mussel may be a potential natural antioxidant that could be added to various foods.

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Seafood By‐Products in Applications of Biomedicine and Cosmeticuals

Nghia

2017

Food Processing By‐Products and Their Utilization

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Evaluation of the in vitro antioxidant properties of a cod (Gadus morhua) protein hydrolysate and peptide fractions

Cited by 126 publications

References 37 publications

Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis

Seafood By‐Products in Applications of Biomedicine and Cosmeticuals

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