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KMID : 1134820190480010056
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 1 p.56 ~ p.63
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Antioxidant and ACE Inhibitory Activities of Japanese Spanish Mackerel (Scomberomorus niphonius) Hydrolysates
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Baek Da-Hyun
Kim In-Yong
Jeong Yoon-Hwa
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Abstract
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This study examined the antioxidant and ACE inhibitory activities of Japanese Spanish mackerel hydrolysates treated with different defatting methods. The methods were divided into defatted raw meat, cooked meat after defatting, and defatted meat after cooking. These samples were hydrolyzed by Alcalase® for different hydrolysis times (30, 60, 120, and 180 min). The degree of hydrolysis increased with increasing hydrolysis time and followed by cooked meat after defatting raw meat, cooked meat after defatting, and defatted meat after cooking. The DPPH radical scavenging activity increased significantly with increasing hydrolysis time at 5 mg/mL and the highest points for each defatting method were 63.16% at 5 mg/mL of 180 min defatted meat after cooking and 89.47% at 20 mg/mL of 180 min in cooked meat after defatting. The hydrolysates of all defatting treatments increased significantly up to 120 min at 20 mg/mL and 50 mg/mL; the highest SOD-like activity was 58.90% at 50 mg/mL defatted meat after cooking for 180 min. The reducing power of the hydrolysates increased with increasing hydrolysis time after 60 min. Among all the results, 50 mg/mL cooked meat after defatting for 180 min produced the highest result. The nitrite scavenging activity of hydrolysates was higher at lower pH and was not active at pH 6, and the highest point was 95.33% of 50 mg/mL cooked meat after defatting for 120 min. The ACE inhibition activity, defatted meat after cooking was highest and the highest ACE inhibition activity was 90.20% at 18 min.
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KEYWORD
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Scomberomorus niphonius, hydrolysates, protein, antioxidant activities, ACE inhibition
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