Antioxidant Activity of Protein Hydrolysate in Skipjack tuna Head

Aims: Skipjack tuna has the highest level of catch rate among tuna all over the world. Its head contains about 64% protein. Many Protein Hydrolysates and peptides obtained from various marine sources have a high antioxidant power. The aim of this study was to investigate the antioxidant activity of Protein Hydrolysate in Skipjack tuna head.
In this experimental study, 30 Skipjack tunas were investigated. At first, the amount of different compounds (protein, fat, ash, and moisture) was evaluated in the raw material; then, the hydrolysis process was performed by Alcalase enzyme and the hydrolysis degree of the protein hydrolysate was evaluated at different times. The antioxidant activity of the protein hydrolysate mixture was measured by DPPH radical scavenging activity, iron revival power, and ABTS radical inhibitory activity. For data analysis, the analytical tests were used.
Findings: The main part of the fish head was protein and it had high levels of ash. The degree of hydrolysis increased with increasing time and was it significant at 15, 60, and 120 minutes (p Protein hydrolysate in Skipjack tuna head has a high antioxidant activity and can be used in food products to increase oxidation stability.