Journal article
Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine
National Food Institute, Technical University of Denmark1
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark2
Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark3
Technical University of Denmark4
Technical Education Copenhagen5
University of Southern Denmark6
Chalmers University of Technology7
This study aimed at unravelling the antioxidative capacity of low molecular weight compounds (LMWC) (peptides, amino acids and phenolic acids) present in salt brines from the marinated herring production. Brines were fractionated into <10 kDa fractions using dialysis and further into 94 fractions using size exclusion chromatography.
All samples were analysed for protein, total phenolic content (TPC) and antioxidant activities. Protein-enriched samples were pooled (P1, P2 and P3) and analysed for phenolic acids, total amino acids and peptide/protein sequence using advanced mass spectrometry. All salt brines contain LMWC holding ABTS-radical scavenging activity, reducing power and iron chelating activity.
Generally, a strong correlation between TPC and ABTSradical scavenging was found. In contrast, reducing power and iron chelating activity seemed to be caused by peptides. Protein/peptide sequencing revealed 1 kDa peptides with the presence of HDFmotif which could be responsible for some of the antioxidant capacity observed in marinated herring salt brine.
| Language: | English |
|---|---|
| Year: | 2016 |
| Pages: | 1164-1171 |
| ISSN: | 18737072 and 03088146 |
| Types: | Journal article |
| DOI: | 10.1016/j.foodchem.2015.08.121 |
| ORCIDs: | Gringer, Nina and Safafar, Hamed |
Animals Antioxidants Fishes Oxidation-Reduction Phenols Salts Seafood brine
