1. Antioxidant activity of Sind sardine hydrolysates with pistachio green hull (PGH) extracts
- Author
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Mehdi Nikoo, Mohammad Ali Sahari, Hassan Ahmadi Gavlighi, Joe M. Regenstein, and Roghayeh Amini Sarteshnizi
- Subjects
chemistry.chemical_classification ,0303 health sciences ,Antioxidant ,030309 nutrition & dietetics ,Thiobarbituric acid ,medicine.medical_treatment ,Sardine ,04 agricultural and veterinary sciences ,040401 food science ,Biochemistry ,Defatting ,Hydrolysate ,03 medical and health sciences ,chemistry.chemical_compound ,Hydrolysis ,0404 agricultural biotechnology ,Enzyme ,chemistry ,Lipid oxidation ,medicine ,Food science ,Food Science - Abstract
High rates of oxidation during hydrolysis are one the main problems with hydrolysate production from fatty fishes such as Sind sardines. The purpose of this study was to control oxidation by different pretreatments with pistachio green hull (PGH) extracts as an antioxidant. Different enzyme levels (1.3%, 2.5%, and 5%), pretreatments of fish mince (washing, defatting, fish protein isolate (FPI)), and the addition of PGH as well as nitrogen gas treatment were studied on lipid oxidation during hydrolysis of Sind sardines (Sardinella sindensis). The antioxidant properties of the hydrolysates were also studied. Results for thiobarbituric acid reactive substances indicated that the nitrogen gas and 5% (w/w) enzymatic treatment significantly decreased lipid oxidation along with having a higher degree of hydrolysis and higher antioxidant activity for the hydrolysate. FPI was more effective than washing in controlling oxidation while defatting using isopropanol was the most effective. PGH (260 µg/ml) effectively controlled the oxidation of mince and washed mince (P
- Published
- 2019
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