Evaluation of antioxidant activity of protein hydrolysate from Common Kilka (Clupeonella Cultriventris caspia) and brown algae Colpomenia sinuosa extract

Document Type : Research Paper


1 M.Sc. in Seafood Processing, Zabol University, Zabol, Iran

2 Associate Professor in Seafood Processing Department, Zabol University, Zabol, Iran

3 Assistant Professor in Seafood Processing Department, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran


Today, due to adverse effects of chemical antioxidants, natural antioxidants have attracted considerable attention. Seaweeds and fish protein hydrolysates are rich sources of natural antioxidants and have an important role in keeping the quality of food served during processing and storage. In this study, the antioxidant activity of protein hydrolysate from the common kilka (Clupeonella cultriventris caspia) and brown algae (Colpomenia sinuosa) extract was investigated. The results showed DPPH and hydroxyl free radical scavenging methods, at a concentration of 2%, respectively 2.56±0.89% and 71±1.50% and amount of reducing power of iron at a concentration of 2% was 0.47±0.007 in protein hydrolysate and for algae extract at concentrations of 200 (DPPH) and 400mg/mL (Hydroxyl free radical scavenging) were respectively 2.68±1.50% and 71.87±13.25% and amount of reducing power of iron in concentration of 1.07mg/mL was 0.128±0.003. In conclusion, protein hydrolysate from the common kilka (C. cultriventris caspia) and algae (C. sinuosa) extracts can be considered as a potential source of antioxidant compounds.


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