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2010 (Vol. 2, Issue: 5)
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  

Key words:  Antioxidant activity, hydrolysate, membrane, molecular weight cut-off, ultrafiltration, ,
Vol. 2 , (5): Page No: 227-235
Submitted Accepted Published
2010 July, 17 2010 August, 10 2010 September, 25

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.
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  Cite this Reference:
M.B.K. Foh, J. Qixing, I. Amadou and W.S. Xia, 2010. Influence of Ultrafiltration on Antioxidant Activity of Tilapia (Oreochromis niloticus) Protein Hydrolysate.  Advance Journal of Food Science and Technology, 2(5): Page No: 227-235.
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