Food and Fermentation Industries >

2024 , Vol. 50 >Issue 16: 50 - 56

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036933

Antioxidant activity and stability of collagen peptides from Atlantic cod (Gadus morhua) bone

  • LI Shuang ,
  • LIU Xiaofang ,
  • LENG Kailiang ,
  • LI Fuhou ,
  • DING Qi ,
  • WANG Weixia
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  • 1(Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fisheries, Ministry of Agriculture and Rural Affairs, Qingdao 266071, China)
    2(School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China)
    3(Qingdao Antarctic Weikang Biotechnology Co.Ltd., Qingdao 266112, China)

Received date: 2023-07-30

  Revised date: 2023-09-04

  Online published: 2024-09-19

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Abstract

The collagen peptides from Atlantic cod (Gadus morhua) bone were used as the raw material in this study.Free radical scavenging capacity and reducing capacity were used as evaluation indices to investigate the effects of temperature, pH, and simulated gastrointestinal digestion on the antioxidant activity of collagen peptides from Atlantic cod (G.morhua) bone.Results showed that the collagen peptides from Atlantic cod (G.morhua) bone exhibited good scavenging abilities of DPPH radicals, hydroxyl radicals, superoxide anion radicals, and ABTS cationic radicals with IC50 of 33.48, 9.68, 6.86, 17.78 mg/mL, respectively.The reducing power of collagen peptides from Atlantic cod (G.morhua) bone was remarkable and dependent on the free radical concentration.The antioxidant activity of collagen peptides from Atlantic cod (G.morhua) bone remained stable under 25-100 ℃ and a pH of 6.0-8.0.Strong acid and strong alkali conditions had a significant influence on the antioxidant activity of collagen peptides from Atlantic cod (G.morhua) bone (P<0.05).The collagen peptides from Atlantic cod (G.morhua) bone could maintain above 80.26% of the original antioxidant activity after simulated gastrointestinal digestion in vitro.In summary, the collagen peptides from Atlantic cod (G.morhua) bone had good antioxidant activity, while the processing and storage of its related products should avoid strong acid and strong alkali conditions.The present research would provide scientific guidance for the efficient utilization of cod bone resources and the development of peptides-based antioxidant products.

Key words： Atlantic cod (Gadus morhua) bone; collagen peptides; antioxidant activity; stability; simulated gastrointestinal digestion

Cite this article

LI Shuang , LIU Xiaofang , LENG Kailiang , LI Fuhou , DING Qi , WANG Weixia . Antioxidant activity and stability of collagen peptides from Atlantic cod (Gadus morhua) bone[J]. Food and Fermentation Industries, 2024 , 50(16) : 50 -56 . DOI: 10.13995/j.cnki.11-1802/ts.036933

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