Antioxidant activity of largehead hairtail (Trichiurus lepturus) muscle and viscera protein hydrolysate catched from Oman Sea

In this study antioxidative property of Cutlassfish (Trichiurus lepturus) protein hydrolysate produced in 7 hours hydrolysing by Protamex from fish viscera and meat has been investigated. Maximum nitrogen recovery and degree of hydrolysis was 89±6%, 65±3%, and 93±8%, 79±7% for viscera and meat hydrolysate, respectively. Maximum DPPH free radical scavenging activity was 88±6% and 90% for viscera and meat hydrolysate, respectively (P<0.05). Maximum absorption of 700 nm wave length was 0.99±0.05 and 0.99±0.04 in 7th hour for viscera and meat hydrolysate, respectively. Maximum metal chelating activity was 80±4% and 88±3% for viscera and meat hydrolysate, respectively. Fish oil in water emulsion system showed antioxidative capacity until 72 hours after starting the reaction (P<0.05). All reactions didn’t show any differences in compare to standards unless chelating activity. Glutamic acid and aspartic acid was in maximum range. In conclusion, viscera and meat protein hydrolysate of Cutlassfish have good antioxidative properties and could be used as food additives after clinical approve.