Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion
| Autor: | Charlotte Jacobsen, Lisa Lystbæk Andersen, Greta Jakobsen, Henrik Hauch Nielsen, Inez Johansson, K.H. Sabeena Farvin, Flemming Jessen |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
Fish Proteins
Antioxidant Protein Hydrolysates medicine.medical_treatment Antioxidants Analytical Chemistry Fish Oils medicine Animals Gadus Protein hydrolysates Chromatography biology Molecular mass Chemistry In vitro toxicology General Medicine biology.organism_classification Fish oil Lipids Molecular Weight Gadus morhua Emulsion Emulsions Oxidation-Reduction Food Science |
| Zdroj: | Food Chemistry. 149:326-334 |
| ISSN: | 0308-8146 |
| Popis: | Cod protein hydrolysates were fractionated according to the molecular mass into three fractions of5 kDa, 3-5 kDa and3 kDa using an ultrafiltration membrane system. The antioxidative activity of the crude hydrolysates and the fractions were investigated, both in in vitro assays (DPPH radical scavenging activity, reducing power, Fe²⁺ chelating activity and inhibition of lipid oxidation in liposome model system), and in 5% fish oil-in-water emulsions. The3 kDa fractions had very good radical scavenging activity, Fe²⁺ chelating activity and reducing power while the fraction 3-5 kDa resulted in higher protection against oxidation in the liposome model system. When tested in 5% oil-in-water emulsions, all the fractions, including the crude protein hydrolysate, were able to protect fish oil against oxidation in an iron induced oxidation system. However, none of the peptide fractions were effective in preventing tocopherol loss and showed no tocopherol sparing property. Volatile oxidation products showed an interaction between the aldehydes and the protein/peptides added in the emulsions, and this needs further investigation. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect