For the full use of fish by-products to produce antioxidant peptides, skipjack tuna
(Katsuwonus pelamis) heads generated during can processing were defatted and …

This study aimed to characterise peptide fractions (> 5 kDa, 3–5 kDa and< 3 kDa) with
antioxidative activity obtained from a cod protein hydrolysate. The free amino acids in all …

The goals of this study were to determine antioxidant activities of water soluble fractions of a
Loma fermented fish extract and identify the novel antioxidant peptides by HPLC connected …

The tryptic hydrolysate of conger eel (Conger myriaster) muscle protein was fractionated
according to the molecular weights using ultrafiltration (UF) membrane system. The lowest …

Grass carp muscles were hydrolyzed with various proteases (papain, bovine pancreatin 6.0,
bromelain, neutrase 1.5 MG and alcalase 2.4 L) to extract antioxidant peptides. The …

This chapter focuses on the role of amino acids and peptides as antioxidants in foods. In the
first part, amino acids are discussed, focusing on the effect of molecular structure on their …

Small peptides show higher antioxidant capacity than native proteins and may be absorbed
in the intestine without further digestion. In our study, a protein by-product from rice starch …

Recent studies have confirmed that the peptide fractions derived from marine organisms
exhibit good antioxidant and anti‐inflammatory activity, and oyster is an excellent nutrient …

Antioxidant properties of food-derived peptides have been described in an increasing
number of studies in recent years. Consequently, these peptides are being considered as …

Tuna dark muscle by-product was hydrolyzed using Alcalase and fractionated by
ultrafiltration (UF) and nanofiltration (NF) membrane processes into three fractions. The …