Antioxidant properties of carp (Cyprinus carpio L.) protein ex vivo and in vitro hydrolysates

•The antioxidant activity of carp muscle protein hydrolysates was examined.•Antioxidant peptides were found in carp muscle protein hydrolysates.•Ex vivo and in vitro hydrolysates of carp muscle proteins differ in antioxidant activity. The presence of specific peptides with antioxidant properties rel...

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Veröffentlicht in:	Food chemistry 2016-03, Vol.194, p.770-779
Hauptverfasser:	Borawska, Justyna, Darewicz, Małgorzata, Vegarud, Gerd E., Minkiewicz, Piotr
Format:	Artikel
Sprache:	eng
Schlagworte:	ABTS Animals Antioxidant Antioxidants - chemistry Carp muscle protein Carps - metabolism DPPH Ex vivo hydrolysis HPLC–MS In vitro hydrolysis Peptides - chemistry Protein Hydrolysates - chemistry Reducing power Seafood - analysis
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