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Abstract

In this study, the effects of temperature, pH, enzyme content, hydrolysis time on antioxidant activity of the hydrolysate from Tra catfish (Pangasiushypophthalmus) by-products with Alcalase® 2.4 L FG were investigated using DPPH• (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method (DPPH• SM) and FRAP (ferric reducing antioxidant potential) method. The chemical composition of the Tra catfish byproducts included 58.5% moisture, 33.88% crude protein, 50.14% crude lipid and 15.83% ash (on dry weight basis). The result of antioxidant activity of the hydrolysate showed that the 50% DPPH• inhibition concentration (IC50) of the hydrolysate reached about 6775 μg/mL which was 1645-fold higher than that of vitamin C and 17-fold higher than that of BHT (Butylated Hydroxytoluene) with the degree of hydrolysis (DH) of the hydrolysate of 14.6% when hydrolysis time was 5h, enzyme/substrate (E/S) ratio was 30 U/g protein, hydrolysis temperature was 550C, and pH was 7.5. The antioxidant potential of hydrolysate using FRAP method reached about 52.12 μMTrolox equivalent which was 53-fold and 18-fold lower than those of vitamin C and BHT, respectively, when the hydrolysis time was 5h, enzyme/substrate ratio was 30 U/g protein, temperature was 500C, and pH level was 8. The result showed that the antioxidant proteolysate derived from Tra catfish by-products has the potential to be used as a natural antioxidant ingredient in nutraceutical and functional food industry.



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Issue: Vol 19 No 3 (2016)
Page No.: 110-122
Published: Sep 30, 2016
Section: Engineering and Technology - Research article
DOI: https://doi.org/10.32508/stdj.v19i3.577

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Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Vo, T., Nguyen, T., Phan, D., Nguyen, H., & Tran, H. (2016). Investigation of antioxidant activity of the hydrolysate derived from Tra catfish byproducts using Alcalase® 2.4 L FG for application as a natural antioxidant ingredient. Science and Technology Development Journal, 19(3), 110-122. https://doi.org/https://doi.org/10.32508/stdj.v19i3.577

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