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Study of antioxidant activity of fish-by-product hydrolysaternObtained by enzymatic and microwave hydrolysis

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Fish-by-products; which consists of viscera, head, bones and gills; pose great disposal problem for the fish processing industry. The research was conducted to study the use of enzymatic and microwave hydrolysis to induce the antioxidant activity of fish- viscera hydrolysates. Two kinds of fish, i.e. tuna and sardine, were utilized in the research. Optimum condition for enzymatic hydrolysis was reached by using papain enzyme after 100 minutes hydrolysis period. Meanwhile, for microwave hydrolysis the combination of 400 Watt microwave power and one minute period presented the best reaction condition. Tuna-viscera microwave hydrolysate was proven to exhibit the highest antioxidant activity, followed by tuna-viscera enzymatic hydrolysate, sardine-viscera enzymatic hydrolysate and sardine-viscera microwave hydrolysate.rnThese hydrolysates generally possess higher antioxidant activity compared to a 400 IU vitamin E. Finally, two-dimensional TLC analysis revealed that the variation in the radical scavenging capability of tested hydrolysates derived from the different composition of arginine, glycine and histidine. Overall, tuna-viscera hydrolysates were found to possess higher antioxidant activity than sardine-viscera hydrolysates.

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Availability

B00637

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Available

Detail Information

Series Title

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Call Number

637

Publisher

: Swiss German University., 2009

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Language

English

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Classification

NONE

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Subject(s)

FT

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