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Abstract
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Article Information:
Influence of Ultrafiltration on Antioxidant Activity of Tilapia (Oreochromis niloticus) Protein Hydrolysate
M.B.K. Foh, J. Qixing, I. Amadou and W.S. Xia
Corresponding Author: Mohamed Beva Kelfala Foh
Submitted: 2010 July, 17
Accepted: 2010 August, 10
Published: 2010 September, 25 |
Abstract:
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The production of hot w ater dip hydrolysate (HWDH) from tilapia (Oreochromis niloticus) with DH
of 25.43% improved its bioactivity. A pressure-driven ultrafiltration (UF) membrane separated HWDH based
on molecular weight cut-offs (MWCO) of 1000, 3000, and 5,000 Da, to produce fractions F1-k, F3-k, F5-k
respectively and 5k-R (retentate of 5,000 Da) with antioxidative activity. The UF produced permeates with
smaller Mw distribution (177-3015 Da), with F1-k portraying lowest molecular weight range (180-2008) Da),
whilst the retentate fraction ranged higher 179-8130 Da. The antioxidant efficacy of fractions with ABTS,
DPPH, inhibition of linoleic acid autoxidation, Metal-chelating ability, and reducing power exhibited
antioxidant activity (82.30% ) for F1-k, within range of "-tocopherol (87.04%) and BHT (89.71%) in linoleic
acid oxidation system. Furthermore, F1-k exhibited higher ABTS, DPPH and M etal-chelating activity with a
significant difference (p<0.05). The correlation between the smaller Mw size and antioxidant activity is
superiorly exhibited in the F1-k fraction.
Key words: Antioxidant activity, hydrolysate, membrane, molecular weight cut-off, ultrafiltration, ,
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Cite this Reference:
M.B.K. Foh, J. Qixing, I. Amadou and W.S. Xia, . Influence of Ultrafiltration on Antioxidant Activity of Tilapia (Oreochromis niloticus) Protein Hydrolysate. Advance Journal of Food Science and Technology, (5): Page No: 227-235.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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