Antioxidant activity of Fish Protein Hydrolysates from Sardinella
longiceps
JEEVITHA K
MOHANA PRIYA K
SAMANTA S KHORA
Sardinella longiceps were hydrolysed with the different concentration of proteolytic enzymes trypsin to obtain peptides with antioxidant activity. The degree of hydrolysis and yield of hydrolysates were found increasing with increasing the concentration of enzyme. The antioxidant activities of hydrolysates were investigated through various assays. The hydrolysate exhibited the higher reducing power capability. The hydrolysates has shown a higher scavenging activity against DPPH, Superoxide, hydroxyl radical and metal chelating activity at the maximum concentration of 5mg/ml. The finding of this study reveals that, protein hydrolysates produced has potent antioxidant properties and it could be used as a food supplement in nutraceutical and pharmaceutical industry.
