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International Journal of Food Properties
Year: 2011  |  Volume: 14  |  Issue: 4  |  Page No.: 840 - 853

Porcine Hemoglobin Hydrolysate Prepared with Pepsin: Antioxidant Activities and Their Mechanisms

Qian Sun and Yongkang Luo    

Abstract: Different antioxidant assays were employed in order to evaluate antioxidant activities of porcine hemoglobin hydrolysate (PHH) prepared with pepsin and compared with natural and synthetic antioxidants. Molecular weight distributions of PHH polypeptide components were determined. PHH exhibited DPPH/superoxide/hydroxyl radicals scavenging (EC50 0.95 ± 0.01 mg/ml, 20.34 ± 2.83 mg/ml, 7.90 ± 0.58 mg/ml, respectively); reducing power (EC50 3.02 ± 0.91 mg/ml); and metal chelating activity (EC50 2.59 ± 0.05 mg/ml) in a dose-dependent manner. Hydroxyl radicals scavenging activity of PHH was equivalent to ascorbic acid. Relatively less active of PHH exhibited strong synergistic antioxidant activity with α-tocopherol (TOH). Tested combinations (2:1 and 1:1 of PHH:TOH) showed significantly higher antioxidant activities (P < 0.05) compared to combinations with low PHH rates (1:2 and 1:4 of PHH:TOH). The main synergistic antioxidant mechanism could be due to the regeneration of TOH by PHH. Radicals scavenging mechanism, more than metal chelation, could play a major role in the antioxidant process of PHH.

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