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

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).