Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine
Artikel i vetenskaplig tidskrift, 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.

LMWC

Herring brine

Antioxidant

Peptides

Phenolic compounds

Författare

Nina Gringer

Danmarks Tekniske Universitet (DTU)

Hamed Safafar

Danmarks Tekniske Universitet (DTU)

Axelledu Mesnildot

Danmarks Tekniske Universitet (DTU)

H. H. Nielsen

Adelina Rogowska-Wrzesinska

Syddansk Universitet

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Caroline P. Baron

Danmarks Tekniske Universitet (DTU)

Food Chemistry

0308-8146 (ISSN)

Vol. 194 1164-1171

Ämneskategorier

Livsmedelsvetenskap

Biologiska vetenskaper

Fundament

Grundläggande vetenskaper

Styrkeområden

Livsvetenskaper och teknik

DOI

10.1016/j.foodchem.2015.08.121