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Abstract
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Article Information:
Antioxidant Activity of Protein Hydrolysates of Fish and Chicken Bones
G.S. Centenaro, M.S. Mellado and C. Prentice-Hernández
Corresponding Author: Graciela Salete Centenaro
Submitted: 2011 May, 24
Accepted: 2011 July, 02
Published: 2011 August, 31 |
Abstract:
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Argentine croaker (Umbrina canosai) and chicken (Gallus domesticus) bones were hydrolyzed with
different proteases (Flavourzyme, α-Chymotrypsin and Trypsin) in order to obtain peptides whit antioxidant
activity. The hydrolysates showed different degrees of hydrolysis and antioxidant activity. The antioxidant
power of the hydrolysates was evaluated through inhibition of the peroxidation of linoleic acid, hydroxyl radical
scavenging, DPPH free radical scavenging, ABTS free radical scavenging and reducing power. The
hydrolysates of the fish (FF) and chicken (CF) bones produced with Flavourzyme had high activity of lipid
peroxidation inhibition (77.3 and 61.6%, respectively) and moderate DPPH free radical scavenging, ABTS
scavenging and hydroxyl radical scavenging activity. The fraction <3000 Da was the main constituent of the
six hydrolysates followed by the fraction <1000 Da. The results of this study suggest that protein hydrolysates
of fish and chicken bones are good sources of natural antioxidants. FF showed better performance e can be used
as antioxidant substance.
Key words: Antioxidant activity, argentine croaker, bones, chicken, enzymatic hydrolysis, ,
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Abstract
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Cite this Reference:
G.S. Centenaro, M.S. Mellado and C. Prentice-Hernández, . Antioxidant Activity of Protein Hydrolysates of Fish and Chicken Bones. Advance Journal of Food Science and Technology, (4): 280-288.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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