Author： Sun Qian
Publisher： Taylor & Francis Ltd
ISSN： 1094-2912
Source： International Journal of Food Properties, Vol.14, Iss.4, 2011-07, pp. : 840-853
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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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