Production factors affecting antioxidant peptides from tilapia processing byproducts

WACHIRATTANAPONGMETEE, Kwanruedee; KATEKAEW, Somporn; SAE-EAW, Amporn; THAWORNCHINSOMBUT, Supawan

doi:10.1590/fst.00218

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Original Article • Food Sci. Technol 39 (1) • 2019 • https://doi.org/10.1590/fst.00218 copy

Production factors affecting antioxidant peptides from tilapia processing byproducts

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This research aimed to elucidate significant factors affecting antioxidant capacity of protein hydrolysates from tilapia processing byproducts. Effects of protein type, substrate concentration (0.4-1.2%) and time of hydrolysis (0-60 min) on antioxidant abilities were investigated. Antioxidant activity of the alkaline-aided protein hydrolysate (APH) hydrolyzed by Protease G6 at 1.2% and 60 min hydrolysis was comparable to the control (minced tilapia muscle hydrolysates) and was more effective than the myofibrillar protein and sarcoplasmic protein hydrolysates. Principal component analysis showed that the APH exert their antioxidant capacity by peroxyl radical quenching ability. These findings provide evidence that the APH from fish byproducts can be alternatively used as a natural antioxidant.

Keywords:
tilapia byproducts; myofibrillar protein; sarcoplasmic protein; alkaline-aided protein hydrolysate; natural antioxidant

Factor ¹ 1 P: Type of protein (freeze dried minced fillet, control; alkali-aided extracted protein, AP; myofibrillar protein, MP; and sarcoplasmic protein, SP); [S]: Substrate concentration (0.4, 0.6, 0.8, 1.0 and 1.2%); t: Time of hydrolysis (0, 5, 10, 15, 30 and 60 min).	Protein content	ABTS assay	Hydrophilic -ORAC	Lipophilic -ORAC	Metal chelating ability	Release of TCA soluble peptides
P	0.000	0.304	0.014	0.001	0.000	0.000
[S]	0.000	0.000	0.000	0.000	0.000	0.000
t	0.000	0.000	0.000	0.000	0.000	0.000
*P [S]**	0.794	0.025	0.148	0.766	0.000	0.000
*P t**	0.588	0.927	0.982	0.989	0.000	0.000
*[S] t**	0.998	0.972	0.999	1.000	0.318	0.075
*P [S] * t**	1.000	1.000	1.000	1.000	1.000	1.000

	Protein type ¹ 1 CH, APH, MPH, & SPH: Hydrolysates of freeze dried minced fillet, alkali-aided extracted proteins, myofibrillar protein extract, and sarcoplasmic protein extract, respectively. ^, ² 2 Each value is the average of each measurement analyzed from all substrate levels and hydrolysis times of the same protein type. Different letters within each row indicate a significant difference (P<0.05) among treatments. ns = non-significance at the 0.05 probability level.
	CH	APH	MPH	SPH
ABTS ^ns (mg TE ³ 3 TE: Trolox equivalent. /100 µg protein)	1.83	1.84	1.75	1.92
Hydrophilic-ORAC (mg TE /100 µg protein)	1.92 ^a	1.79 ^ab	1.55 ^b	1.66 ^b
Lipophilic-ORAC (mg TE /100 µg protein)	0.79 ^a	0.89 ^a	0.59 ^b	0.59 ^b
Metal chelating ability (mg EDTA equivalent /100 µg protein)	0.54 ^b	0.47 ^b	1.20 ^a	1.06 ^a
Protein content (mg/ml)	5.27 ^b	6.47 ^a	4.72 ^b	5.13 ^b

	Substrate concentration (%) ¹ 1 Each value is the average of each measurement analyzed from all protein types and hydrolysis times at the same substrate level. Different letters within each row indicate a significant difference (P<0.05) among treatments.
	0.4	0.6	0.8	1.0	1.2
ABTS (mg TE ² 2 TE: Trolox equivalent. /100 µg protein)	1.17 ^d	1.37 ^c	1.76 ^b	1.88 ^b	3.00 ^a
Hydrophilic-ORAC (mg TE/100 µg protein)	1.09 ^d	1.31 ^d	1.60 ^c	1.95 ^b	2.70 ^a
Lipophilic-ORAC (mg TE/100 µg protein)	0.41 ^d	0.60 ^cd	0.71 ^bc	0.86 ^ab	0.99 ^a
Metal chelating ability (mg EDTA equivalent /100 µg protein)	0.68 ^bc	0.55 ^c	0.66 ^bc	0.87 ^b	1.32 ^a
Protein content (mg/ml)	2.80 ^e	4.26 ^d	5.41 ^c	6.60 ^b	7.93 ^a

	Time of hydrolysis (min) ¹ 1 Each value is the average of each measurement analyzed from all protein types and substrate levels at the same hydrolysis time. Different letters within each row indicate a significant difference (P<0.05) among treatments.
	0	5	10	15	30	60
ABTS (mg TE ² 2 TE: Trolox equivalent. /100 µg protein)	1.57 ^c	1.60 ^c	1.79 ^bc	1.88 ^b	1.98 ^b	2.20 ^a
Hydrophilic-ORAC (mg TE/100 µg protein)	1.02 ^c	1.65 ^b	1.83 ^ab	1.94 ^ab	1.93 ^ab	2.00 ^a
Lipophilic-ORAC (mg TE/100 µg protein)	0.39 ^b	0.69 ^a	0.76 ^a	0.80 ^a	0.81 ^a	0.84 ^a
Metal chelating ability (mg EDTA/100 µg protein)	1.31 ^a	0.91 ^b	0.77 ^bc	0.69 ^bc	0.62 ^c	0.60 ^c
Protein content (mg/ml)	4.36 ^d	4.73 ^cd	5.34 ^bc	5.60 ^a-c	6.10 ^ab	6.30 ^a

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[1] * Corresponding author: suptha@kku.ac.th