ارزیابی فعالیت آنتی‌اکسیدانی پروتئین هیدرولیز شده ماهی کیلکای معمولی (Clupeonella cultriventris caspia) و عصاره جلبک قهوه‌ای Colpomenia sinuosa

باباخانی لشکان آ.، رضایی م.، رضایی ک. و سیف آبادی س.ج. 1391 . بهینه‌سازی استخراج ترکیبات آنتی‌اکسیدانی جلبک قهوه‌ای Sargassum angustifolium خلیج فارس به روش استخراج به کمک مایکروویو. نشریه شیلات، مجله منابع طبیعی ایران، 65(3): 255-243.

باباخانی لشکان آ.، رضایی م.، رضایی ک. و سیف‌آبادیس.ج.1392.استفاده از عصاره استخراج جلبک قهوه‌ای سارگاسوم (Sargassum angustifolium) به عنوان آنتی‌اکسیدان در نگهداری گوشت چرخ شده ماهی کیلکای معمولی (Clupeonellacultriventris) در یخچال. نشریه شیلات دانشگاه تهران، 66(1): 13-1.

بخشان ع.، علیزاده دوغیکلایی ا. و طاهری ع. 1393. بررسی خواص آنتی‌اکسیدانی پروتئین آبکافت به دست آمده از ضایعات، در فرآیند فیله کردن ماهی آزاد (Salmosalar).

پاتوبیولوژی مقایسه‌ای، 11(1): 1151-1142.

سفری پ.، رضایی م.، شویک‌لو ا.ر.، گرمسیری ا. و باباخانی لشکان آ. 1394. تعیین فعالیت آنتی‌اکسیدانی و میزان فنول کل دو گونه جلبک دریایی خلیج فارس Chaetomorpha و Colpomenia sinuosaدر شرایط آزمایشگاهی (in vitro). مجله علوم و فنون دریایی، 14(1): 70-61.

محمدی ع. 1395. مقایسه خواص فیزیکوشیمیایی و کاربردی دو گونه جلبک قهوه‌ای (Iyengariastellata, Nizimuddinia zanardini) سواحل قشم. پایان نامه کارشناسی ارشد، دانشگاه منابع طبیعی گرگان. 92ص.

مهرگاننیکوع.ر.،صادقیماهونکع.ر.،قربانیم.، طاهری ع. و اعلمی م. 1392. بهینه‌سازی عوامل موثر در فعالیت آنتی‌اکسیدانی پروتئین هیدرولیز شده ماهی کاراس (Carassiuscarassius) به روش سطح پاسخ. نشریه فرآوری و نگهداری مواد غذایی، 5(1): 110-95.

AhnC.B.,KimJ.G.andJeJ.Y.

2014. Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion. Food Chemistry, 147: 78–83.

Athukorala Y., Kim K.N. and Jeon Y.J. 2006. Antiproliferative and antioxidant properties of an enzymatic hydrolysate from brown alga, Ecklonia cava. Food and Chemical Toxicology, 44: 1065–1074.

Bambang B.S., Kumalaningsih S., Susinggih W. and Hardoko. 2013. Polyphenol content and anti-oxidant activities of crude extract from brown algae by various solvents. Journal of Life Science and Biomedicine, 3(6): 439–443.

Barsanti L. and Gualtieri P. 2006. Algae: Anatomy, biochemistry, and biotechnology. Taylor and Francis Group, New York. 361P.

Bougatef A., Nedjar-Arroume N., Manni L., Ravallec R., Barkia A., Guillochon D. and Nasri M. 2010. Purification and identification of novel antioxidant peptides from enzymatic hydrolysate Ps of sardinelle (Sardinella aurita) by-products proteins. Food Chemistry, 118(3): 559–565.

Devi K.P., Suqanthy N., Kesika P. and Pandian S.K. 2008. Bio-protective properties of seaweeds: in vitro evaluation of antioxidant activity and antimicrobial activity against food borne bacteria in relation to polyphenolic content. BMC Complementary and Alternative Medicine, 8(38): 1–11.

Elavarasan K., Naveenkumar N. and Samasundar B.A. 2014. Antioxidant and functional properties of fish protein hydrolysates from freshwater carp (Catla catla) as influenced by the nature of enzyme. Journal of Food Processing and Preservation, 38(3): 1207–1214.

Foh M.B.K., Amadou I., Foh B.M., Kamara M.T. and Xia W. 2010. Functionality and antioxidant properties of tilapia (Oreochromis niloticus) as influenced by the degree of hydrolysis. International Journal of Molecular Sciences, 11: 1851–1869.

Girgih A.T., Udenigwe C.C., Hasan F.M., Gill T.A. and Aluko R.E. 2013. Antioxidant properties of salmon (Salmo salar) protein hydrolysate and peptide fractions isolated by reverse-phase HPLC. Food Research International, 52: 315–322.

Guerard F., Guimas L. and Binet A. 2002. Production of tuna waste hydrolysates by a commercial neutral protease preparation. Journal of Molecular Catalysis B, 19–20: 489–498.

Hu T., Liu D., Chen Y., Wu J. and Wang S. 2010. Antioxidant activity of sulfated polysaccharide fractions extracted from Undaria pinnatifida in vitro. International Journal of Biological Macromolecules, 46: 193–198.

Je J.Y., Park P.J. and Kim S.K. 2005. Antioxidant activity of a peptide isolated from Alaska pollock (Theragra chalcogramma) frame protein hydrolysate. Food

Research International, 38: 45–50.

Jun S.Y., Park P.J., Jung W.K. and Kim S.K. 2004. Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. European Food Research and Technology, 219: 20–26.

Juntachote T. and Berghofer E. 2005. Antioxidative properties and stability of ethanolic extracts of holy basil and galangal. Food Chemistry, 92: 193–202.

Kotnala S., Garg A. and Chatterji A. 2009. Screening for the presence of antimicrobial activity in few Indian seaweeds, Pertanika. Journal of Tropical Agricultural Science, 32(1): 69–75.

Kristinsson H.G. and Rasco B.A. 2002. Fish protein hydrolysates and their potential use in the food industry. P: 157–181. In: Fingerman M. and Nagabhushanam R. (Eds.). Recent Advances in Marine Biotechnology, Vol. 7. Enfield, New Hampshire.

Lee H.J., Kim Y.A., Ahn J.W. and Seo Y.W. 2004. Screening of peroxynitrite and DPPH radical scavenging activities from salt marsh plants. Korean Journal of Biotechnology and Bioengineering, 19(1): 57–61.

Lekameera R., Vijayabaskar P. and Somasundaram S.T. 2008. Evaluating antioxidant property of brown alga Colpomenia sinuosa (Derb et Sol). African Journal of Food Science, 2: 126–130.

Lim S.N., Cheung P.C.K., Ooi V.E.C. and Ang P.O. 2002. Evaluation of antioxidative activity of extracts from a brown seaweed, Sargassumsiliquastrum. Journal of Agricultural and Food Chemistry, 50: 3862–3866.

NasriR.,YounesI.,JridiM.,TriguiM., Bougatef A. and Nedjar-ArroumeN. 2013. ACE inhibitory and antioxidative activities of goby (Zosterissessor ophiocephalus) fish protein hydrolysates: effect on meat lipid oxidation. Food Research International, 54: 552–561.

O'SullivanA.M.,O'CallaghanY.C.,O'Grady M.N., Queguineur B., Hanniffy D., Troy D.J. Kerry J.P. and O'Brien N.M. 2011. In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland. Food Chemistry, 126: 1064–1070.

Ovissipour M., Abedian A., Motamedzadegan A., Rasco B., Safari R. and Shahiri H. 2009. The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera. Journal of Food Chemistry, 115: 238–242.

Ovissipour M., Rasco B., Shiroodi S.G., Modanlow M., Gholami S. and Nemati M. 2013. Anti-oxidative activity of protein hydrolysates from the whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases. Journal of the Science of Food and Agriculture, 93: 1718–1726. 

Piotrowicz I.B.B. and Mellado M.M.S. 2015. Antioxidant hydrolysates production from Argentine anchovy (Engraulis anchoita) with different enzymes. International Food Research Journal, 22(3): 1203–1211.

Rodriguez-Meizoso I., Marin F.R., Herrero M., Senorans F.J., Reglero G., Cifuentes A. and Ibanez E. 2006. Subcritical water extraction of nutraceuticals with antioxidant activity from oregano: Chemical and functional characterization. Journal of Pharmaceutical and Biomedical Analysis, 41: 1560–1565

Sadati N., Khanavi M., Mahrokh A., Nabavi S.M.B., Sohrabipour J. and Hadjiakhoondi A. 2011. Comparison of antioxidant activity and total phenolic contents of some Persian Gulf marine algae. Journal of Medicinal Plants, 10(37): 73–79.

Samaranayaka A.G.P. and Li-Chan E.C.Y. 2008. Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus). Food Chemistry, 107: 768–776.

Samaraweera A.M., Vidanarachchi J.K. and Kurukulasuriya M.S. 2012. Industrial applications of macroalgae. P: 500–521 In: Kim S.K. (Ed.). Handbook of Marine Macroalgae Biotechnology and Applied Phycology. John Wiley and Sons Ltd., UK.

Sanchez-Machado D.I., Lopez-Cervantes J., Lopez-Hernandez J. and Paseiro-Losada P. 2004. Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food Chemistry, 85: 439–444.

Seedevi P., Moovendhan M., Sudharsan S., Vasanthkumar S., Srinivasan A., Vairamani S. and Shanmugam A. 2015. Structural characterization and bioactivities of sulfated polysaccharide from Monostroma oxyspermum. International Journal of Biological Macromolecules, 72: 1459–1465.

Sellimi S., Younes I., Ben Ayed H., Maalej H., Montero V., Rinaudo M., Dahia M., Mechichi T., Hajji M. and Nasri1 M. 2015. Structural, physicochemical and antioxidant properties of sodium alginate isolated from a Tunisian brown seaweed. International Journal of Biological Macromolecules, 72: 1358–1367.

Smirnoff N. and Cumbes Q.J. 1999. Hydroxyl radical scavenging activity of compatible solutes. Phytochemistry, 28: 1057–1060.

Soares J.R., Dins T.C.P., Cunha A.P. and Almeida L.M. 1997. Antioxidant activities of some extracts of Thymus zygis. Free Radical Research, 26: 469–478.

Souza B.W.S., Cerqueira M.A., Martins J.T., Quintas M.A.C., Ferreirat A.S., Teieirat J.A. and Vicente A.A. 2011. Antioxidant potential of two red seaweeds from the Brazilian coasts. Journal of Agricultural and Food Chemistry, 59(10): 5589–5594.

Tage M.S., Miller E.E. and Pratt D.E. 1984. Chia seeds as a source of natural lipid antioxidants. Journal of the American Oil Chemists' Society, 61(5): 928–931.

Taheri A. 2016. Antioxidant activity in some Iranian seaweed species from Chabahar. Iranian Journal of Fisheries Sciences, 15(2): 802–817.

Taskin E., Ozturk M. and Kurt O. 2007. Antibacterial activities of some marine algae from the Aegean Sea (Turkey). African Journal of Biotechnology, 6(24): 2746–2751.

Wang B., Li Z.R., Chi C.F., Zhang Q.H. and Luo H.Y. 2012. Preparation and evaluation of antioxidant peptides from ethanol-soluble proteins hydrolysate of Sphyrna lewini muscle. Peptides, 36: 240–250.

Wasswa J., Tang J., Gu X.H. and Yuan X.Q. 2007. Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysate from grass carp. Food Chemistry, 104: 1698–1704.

Wijeratne S.S., Cuppett S.L. and Schlegel V. 2005. Hydrogen peroxide induced oxidative stress damage and antioxidant enzyme response in Caco-2 human colon cells. Journal of Agricultural and Food Chemistry, 53: 8768–8774.

Wijesekara I., Senevirathne M., Li Y.X. and Kim S.K. 2012. Functional ingredients from marine algae as potential antioxidants in the food industry. In: 398–402. Kim, S.K. (Ed.). Handbook of Marine Macro Algae Biotechnology and Applied Phycology. John Wiley and Sons Ltd., UK.

Wong B.Y., Tan C.P. and Ho C.W. 2013. Effect of solid-to-solvent ratio on phenolic content and antioxidant capacities of ʻʻDukung Anakʼʼ (Phyllanthus niruri). International Food Research Journal, 20(1): 325–330.

Wu H.C., Chen H.M. and Shiau C.Y. 2003. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research International, 36: 949–957.

Wu S.C., Wang F.J. and Pan C.L. 2010. The comparison of anti-oxidative properties of seaweed oligosaccharides fermented by two lactic acid bacteria. Journal of Marine Science and Technology, 18: 537–545.

Yang J.I., Ho H.Y., Chu Y.J. and Chow C.J. 2008. Characteristic and antioxidant activity of retorted gelatin hydrolysates from cobia (Rachycentron canadum) skin. Food Chemistry, 110: 128–136.

Ye H., Zhou C., Sun Y., Zhang X., Liu J., Hu Q. and Zeng X. 2009. Antioxidant activities in vitro of ethanol extract from brown seaweed Sargassum pallidum. European Food Research and Technology, 230: 101–109.

Yuan Y.V., Bone D.E. and Carrington M.F. 2005. Antioxidant activity of dulse (Palmaria palmata) extract evaluated in vitro. Food Chemistry, 91: 485–494.

Zhang Y., Lu X., Fu Z., Wang Z. and Zhang J. 2011. Sulphated modification of a polysaccharide obtained from fresh persimmon (Diospyros kaki L.) fruit and antioxidant activities of the sulphated derivatives. Food Chemistry, 127: 1084–1090.