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Antioxidant properties of papain mediated protein hydrolysates from fresh water carps (Catla catla, Labeo rohita and Cirrhinus mrigala) and its application on inhibition of lipid oxidation in oil sardine mince during ice storage

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Abstract

Fish protein hydrolysates (FPH) from fresh water carps Catla catla, Labeo rohita and Cirrhinus mrigala were prepared with 5, 10, 15 and 20% degree of hydrolysis (DH) using papain enzyme. FPH were evaluated for antioxidant properties using in vitro assays such as DPPH free radical scavenging activity (at 10 mg/ml), ferric reducing antioxidant power assay (at 20 mg/ml) and linoleic acid peroxidation inhibition activity (at 10 mg/ml). Antioxidant properties of FPH varied with species and DH. The DPPH radical scavenging activity, linoleic acid peroxidation inhibition activity and ferric reducing antioxidant power (as absorbance at 700 nm) of FPH from carps was in the range of 59–92%, 52–85% and 0.388–0.663 respectively. Based on the overall antioxidant activity, FPH from C. catla with 20% DH was added to oil sardine mince at different concentration (0.1, 0.2 and 0.4%) and found to inhibit effectively the formation of peroxides and malonaldehyde in dose dependent manner. FPH from C. catla with 20% DH was fractionated using size exclusion chromatography and had three different peptide fractions with the approximate molecular weight of 6561–2106 Da (fraction 1), 1942–994 Da (fraction 2) and 935–383 Da (fraction 3). The present study showed promising results that the fish protein hydrolysates from fresh water carps muscle proteins can be used as natural antioxidants in food system. Production of fish protein hydrolysates with nutraceutical properties could be the way forward for better utilization and value addition.

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Abbreviations

AOAC:

Association of Analytical Chemists International

CPH:

Catla protein hydrolysates

Da:

Dalton

DH:

Degree of hydrolysis

DPPH:

2,2 Diphenyl-1-picrylhydrazyl

E/S:

Enzyme to substrate ratio

FAO:

Food and Agriculture organization

FPH:

Fish protein hydrolysates

FRAP:

Ferric reducing antioxidant power

IMC:

Indian Major Carps

LAPI:

Linoleic acid peroxidation inhibition (LAPI) activity

MPH:

Mrigal protein hydrolysates

pH:

Hydrogen ion potential

PV:

Peroxide value

RPH:

Rohu protein hydrolysates

TBA:

Thiobarbituric acid

TBARS:

Thiobarbituric acid-reactive substances

TCA:

Trichloro acetic acid

TVE:

Total volume of extract

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Acknowledgement

The funding support to the authors provided by Indian Council of Agricultural research (ICAR), New Delhi, India under National Agricultural Innovative Project (NAIP), Component II, is gratefully acknowledged. The Director, ICAR-Central Institute of Fisheries Technology and the Dean, College of Fisheries, Mangalore are acknowledged for their kind support rendered.

Funding

The funding support to the authors was received from Indian Council of Agricultural research (ICAR), New Delhi, India under National Agricultural Innovative Project (NAIP), Component II.

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Authors and Affiliations

  1. Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Willingdon Island, Matsyapuri post, Cochin, 682 029, India

    Krishnamoorthy Elavarasan

  2. Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, 575 002, India

    Bangalore Aswathnarayan Shamasundar

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  1. Krishnamoorthy Elavarasan
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  2. Bangalore Aswathnarayan Shamasundar
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Contributions

Dr. BAS conceptualized the work, involved in designing of the experiment, analysis and interpretation of the results and drawing of conclusion, correcting the language and proof reading the manuscript. Dr. EK involved in designing and execution of the experiment, collection of data, analysis and interpretation of the results and drafting the manuscript.

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Correspondence to Krishnamoorthy Elavarasan.

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Elavarasan, K., Shamasundar, B.A. Antioxidant properties of papain mediated protein hydrolysates from fresh water carps (Catla catla, Labeo rohita and Cirrhinus mrigala) and its application on inhibition of lipid oxidation in oil sardine mince during ice storage. J Food Sci Technol 59, 636–645 (2022). https://doi.org/10.1007/s13197-021-05053-0

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