Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine
Journal article, 2016

This study aimed at unravelling the antioxidative capacity of low molecular weight compounds (LMWC) (peptides, amino acids and phenolic acids) present in salt brines from the marinated herring production. Brines were fractionated into <10 kDa fractions using dialysis and further into 94 fractions using size exclusion chromatography. All samples were analysed for protein, total phenolic content (TPC) and antioxidant activities. Protein-enriched samples were pooled (P1, P2 and P3) and analysed for phenolic acids, total amino acids and peptide/protein sequence using advanced mass spectrometry. All salt brines contain LMWC holding ABTS-radical scavenging activity, reducing power and iron chelating activity. Generally, a strong correlation between TPC and ABTSradical scavenging was found. In contrast, reducing power and iron chelating activity seemed to be caused by peptides. Protein/peptide sequencing revealed 1 kDa peptides with the presence of HDFmotif which could be responsible for some of the antioxidant capacity observed in marinated herring salt brine.


Herring brine



Phenolic compounds


Nina Gringer

Technical University of Denmark (DTU)

Hamed Safafar

Technical University of Denmark (DTU)

Axelledu Mesnildot

Technical University of Denmark (DTU)

H. H. Nielsen

Adelina Rogowska-Wrzesinska

University of Southern Denmark

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Caroline P. Baron

Technical University of Denmark (DTU)

Food Chemistry

0308-8146 (ISSN)

Vol. 194 1164-1171

Subject Categories

Food Science

Biological Sciences


Basic sciences

Areas of Advance

Life Science Engineering (2010-2018)



More information

Latest update

9/6/2018 1