US EPA

1337341 

Journal Article 

Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases 

Ovissipour, M; Rasco, B; Shiroodi, SG; Modanlow, M; Gholami, S; Nemati, M 

2013 

1 

Journal of the Science of Food and Agriculture
ISSN: 0022-5142
EISSN: 1097-0010 

93 

7 

1718-1726 

English 

23184898 

10.1002/jsfa.5957 

WOS:000317614000027 

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 (R(2) = 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. 

anchovy sprat (Clupeonella engrauliformis); enzymatic hydrolysis; chemical composition; antioxidant activity