Antioxidant Activity of Protein Hydrolysates From Whole Anchovy Sprat (Clupeonella Engrauliformis) Prepared Using Endogenous Enzymes and Commercial Proteases Publisher Pubmed



Ovissipour M¹ ; Rasco B¹ ; Shiroodi SG² ; Modanlow M³ ; Gholami S⁴ ; Nemati M⁵
Source: Journal of the Science of Food and Agriculture Published:2013

Abstract

Background: The antioxidant activity and chemical properties of fish protein hydrolysates (FPHs) prepared from anchovy sprat (Clupeonella engrauliformis) using endogenous enzymes (autolysis) and commercial proteases were investigated. Results: The highest degree of hydrolysis (DH) was observed with Alcalase® and papain and the highest protein recovery (PR) with Alcalase® and bromelain. FPH yield was highest with Alcalase® (82.3%) and lowest with autolysis (63.64%). Increased DH resulted in increased FPH yield (R2 = 0.77). The highest oil recovery was observed with bromelain (6.41%) and the lowest with autolysis (3.58%). Antioxidant activity determined by DPPH, reducing power and ferrous chelation assays was highest in bromelain, Promod® and papain FPHs respectively. The highest ABTS activity was observed in Alcalase® FPH, followed by Promod® and Protamex™ FPHs. The lowest antioxidant activity was observed in autolysed and Flavourzyme® FPHs (P > 0.05). Heavy metals (arsenic, lead and mercury) were recorded at levels below the regulatory limits established by the FDA. Conclusion: Anchovy sprat hydrolysates showed high antioxidant activities and amino acid contents and low heavy metal concentrations, indicating that they have high potential for use in human and animal diets. The high antioxidant activities are related to the high levels of hydrophobic amino acids found in this study. © 2012 Society of Chemical Industry.