مقايسه جامع فعاليت آنتي اكسيداني پپتيدهاي زيست فعال توليدشده از ضايعات ماهي، مرغ و ميگو با استفاده از آنزيم فلاورزيم

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

با توجه به نگراني هاي موجود در زمينه استفاده از آنتي اكسيدان هاي سنتتيك در صنايع غذايي، شناسايي و بهره گيري از موادي حاوي آنتي اكسيدان هاي طبيعي ضروري به نظر مي رسد. ضايعات پروتئيني يكي از اين مواد هستند كه با روش هاي مختلف مي توان تركيبات آنتي اكسيداني از آن ها استخراج كرد. هدف از تحقيق حاضر نيز مقايسه و ارزيابي جامع فعاليت آنتي اكسيداني پپتيدهاي زيست فعال توليدشده از سه منبع ضايعات شامل ماهي (FPH)، مرغ (PPH) و ميگو (SPH) با آنزيم فلاورزايم است. لذا پپتيدهاي زيست فعال پس از توليد از اين سه منبع از نظر تمام آزمون هاي آنتي اكسيداني رايج و غير رايج در صنعت غذا مورد ارزيابي و مقايسه قرار گرفتند. نتايج نشان داد پپتيدهاي توليدشده از اين سه منبع (با آنزيم و درجه آبكافت يكسان) از نظر فعاليت آنتي اكسيداني متفاوت هستند. در آزمون هاي فعاليت مهار راديكال هاي آزاد DPPH و ABTS، قدرت مهار پراكسيداسيون لينولييك اسيد و كلاته كردن فلزات، SPH نسبت به دو پروتئين ديگر به صورت معني داري در بالاترين سطح قرار داشت (05/0>p). مقادير اين چهار شاخص در SPH به ترتيب 38/1±45/87، 59/0±26/79، 62/1±56/94 و 37/0±49/71 درصد اندازه گيري شد. در مورد قدرت كاهندگي يون فريك و فعاليت مهار راديكال آزاد هيدروكسيل، بين SPH و FPH اختلاف معني داري ثبت نشد (05/0

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).