مقایسه جامع فعالیت آنتی اکسیدانی پپتیدهای زیست فعال تولیدشده از ضایعات ماهی، مرغ و میگو با استفاده از آنزیم فلاورزیم

نویسندگان
سهیل ریحانی پول 1
سکینه یگانه 2
1 دانش آموخته دکتری تخصصی- دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 استاد، دانشگاه علوم کشاورزی و منابع طبیعی ساری
10.52547/fsct.18.119.307
چکیده
با توجه به نگرانی­های موجود در زمینه استفاده از آنتی­اکسیدان­های سنتتیک در صنایع غذایی، شناسایی و بهره­گیری از موادی حاوی آنتی­اکسیدان­های طبیعی ضروری به نظر می­رسد. ضایعات پروتئینی یکی از این مواد هستند که با روش­های مختلف می­توان ترکیبات آنتی­اکسیدانی از آن­ها استخراج کرد. هدف از تحقیق حاضر نیز مقایسه و ارزیابی جامع فعالیت آنتی­اکسیدانی پپتیدهای زیست­فعال تولیدشده از سه منبع ضایعات شامل ماهی (FPH)، مرغ (PPH) و میگو (SPH) با آنزیم فلاورزایم است. لذا پپتیدهای زیست­فعال پس از تولید از این سه منبع از نظر تمام آزمون­های آنتی­اکسیدانی رایج و غیر رایج در صنعت غذا مورد ارزیابی و مقایسه قرار گرفتند. نتایج نشان داد پپتیدهای تولیدشده از این سه منبع (با آنزیم و درجه آبکافت یکسان) از نظر فعالیت آنتی­اکسیدانی متفاوت هستند. در آزمون­های فعالیت مهار رادیکال­­های آزاد DPPH و ABTS، قدرت مهار پراکسیداسیون لینولئیک­اسید و کلاته­کردن فلزات، SPH نسبت به دو پروتئین دیگر به صورت معنی­داری در بالاترین سطح قرار داشت (05/0>p). مقادیر این چهار شاخص در SPH به ترتیب 38/1±45/87، 59/0±26/79، 62/1±56/94 و 37/0±49/71 درصد اندازه­گیری شد. در مورد قدرت کاهندگی یون فریک و فعالیت مهار رادیکال آزاد هیدروکسیل، بین SPH و FPH اختلاف معنی­داری ثبت نشد (05/0<p). همچین از نظر شاخص فعالیت مهار رادیکال آزاد ABTS، FPH و PPH اختلاف قابل ملاحظه­ای ارائه نکردند (به ترتیب 85/0±15/69 و 93/1±44/68 درصد). بر اساس برایند آزمون­های مورد بررسی، در تحقیق حاضر پپتیدهای زیست­فعال تولیدشده از ضایعات میگو (SPH) دارای بیشترین فعالیت آنتی­اکسیدانی بودند. پپتیدهای حاصل از آبکافت ضایعات ماهی (FPH) در رتبه دوم قرار گرفتند. تقریبا در تمامی آزمون­ها، کمترین فعالیت آنتی­اکسیدانی مربوط به پپتیدهای حاصل از ضایعات مرغ (PPH) بود.
کلیدواژه‌ها
ضایعات میگو
فلاورزایم
پپتیدهای زیست‌فعال
فعالیت آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

Comprehensive comparison of antioxidant activity of bioactive peptides produced from fish, poultry and shrimp wastes using Flavourzyme enzyme

نویسندگان English

Soheyl Reyhani Poul 1
Sakineh Yeganeh 2
1 PhD, Gorgan University of Agricultural Sciences and Natural Resources
2 Professor, Sari Agricultural Sciences and Natural Resources University
چکیده English

Given the concerns regarding the use of synthetic antioxidants in the food industry, it seems necessary to identify and use substances containing natural antioxidants. Protein-containing wastes are one of these substances from which antioxidant compounds can be extracted in various ways. The aim of this study was to compare and comprehensively evaluate the antioxidant activity of bioactive peptides produced from three sources of waste including fish (FPH), poultry (PPH) and shrimp (SPH) with flavourzyme enzyme. Therefore, post-production bioactive peptides from these three sources were compared in term of all common and uncommon antioxidant tests in the food industry. The results showed that the peptides produced from these three sources (with the same enzyme and degree of hydrolysis) were different in terms of antioxidant activity. In free radical scavenging activity tests of DPPH and ABTS, linoleic acid peroxidation inhibition and metal chelating power, SPH was significantly higher than the other two proteins (p<0.05). The values of these four indices in SPH were measured 87.45±1.38%, 79.26±0.59%, 94.56±1.62%, and 71.49±0.37 %, respectively. There was no significant difference between SPH and FPH regarding ferric ion reducing power and hydroxyl free radical scavenging activity (p>0.05). Also, FPH and PPH did not show significant differences in terms of ABTS free radical scavenging activity index (69.15±0.85% and 68.44±1.93% respectively). In general, based on the results of the tests, in the present study, bioactive peptides produced from shrimp wastes (SPH) had the highest antioxidant activity. Peptides from fish wastes hydrolysis (FPH) was ranked second. In almost all tests, the lowest antioxidant activity was related to poultry wastes peptides (PPH).

کلیدواژه‌ها English

Shrimp wastes
Flavourzyme
Bioactive peptides
Antioxidant activity
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