Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head

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dc.contributor.authorOliveira, Dayse
dc.contributor.authorBernardi, Daniela
dc.contributor.authorDrummond, Fernanda
dc.contributor.authorDieterich, Fabiana [UNESP]
dc.contributor.authorBoscolo, Wilson
dc.contributor.authorLeivas, Carolina
dc.contributor.authorKiatkoski, Elaine
dc.contributor.authorWaszczynskyj, Nina
dc.contributor.institutionIFES
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Estadual Oeste Parana
dc.contributor.institutionUniv Fed Parana
dc.date.accessioned2018-11-26T17:40:01Z
dc.date.available2018-11-26T17:40:01Z
dc.date.issued2017-07-01
dc.description.abstractTuna by-products were subjected to enzymatic hydrolysis with Alcalase (enzyme to substrate ratio 1 : 200 w/w; 60 degrees C; pH 6.5, 120 min) rendering a tuna protein hydrolysate (TPH) with 9.24 % degree of hydrolysis (DH). The antioxidant capacity of TPH determined by the methods of ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) were similar and 10 times lower than the result obtained by oxygen radical absorbance capacity (ORAC). The total amino acid profile indicated that 42.15 % are composed of hydrophobic amino acids and 7.7 % of aromatics, with leucine being found in the highest quantity (17.85 %). The fatty acid profile of the oil recovered by centrifugation of the TPH - as determined by a gas chromatograph - was characterized by a high percentage of polyunsaturated fatty acids (PUFAs) (39.06 %), mainly represented by the fatty acids omega 3, docosahexaenoic acid (27.15 %) and eicosapentaenoic acid (6.05 %). The simultaneous recovery of unsaturated fatty acids and antioxidant peptides can add value to tuna by-products, assisting in the efficient management of fishing industry waste.en
dc.description.affiliationIFES, Dept Fishing Engn Course, Rua Augusto Costa de Oliveira 660, BR-29285000 Piuma, ES, Brazil
dc.description.affiliationUniv Campinas Unicamp, Dept Food & Nutr, Campinas, SP, Brazil
dc.description.affiliationUniv Estadual Paulista, Aquaculture Ctr, Jaboticabal, SP, Brazil
dc.description.affiliationUniv Estadual Oeste Parana, Dept Fishing Engn Course, Toledo, Parana, Brazil
dc.description.affiliationUniv Fed Parana, Dept Biochem & Mol Biol, Curitiba, Parana, Brazil
dc.description.affiliationUniv Fed Parana, Dept Food Engn, Curitiba, Parana, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Aquaculture Ctr, Jaboticabal, SP, Brazil
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipcompany Brazil Fishes
dc.description.sponsorshipcompany FALBOM Agroindustrial Ltda.
dc.format.extent11
dc.identifierhttp://dx.doi.org/10.1515/ijfe-2015-0365
dc.identifier.citationInternational Journal Of Food Engineering. Berlin: Walter De Gruyter Gmbh, v. 13, n. 7, 11 p., 2017.
dc.identifier.doi10.1515/ijfe-2015-0365
dc.identifier.issn2194-5764
dc.identifier.urihttp://hdl.handle.net/11449/163086
dc.identifier.wosWOS:000406655800008
dc.language.isoeng
dc.publisherWalter De Gruyter Gmbh
dc.relation.ispartofInternational Journal Of Food Engineering
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectamino acid profile
dc.subjectenzymatic hydrolysis
dc.subjectby-products
dc.subjectoxygen radical absorbance capacity
dc.subjecttuna
dc.titlePotential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Headen
dc.typeArtigo
dcterms.rightsHolderWalter De Gruyter Gmbh

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Jaboticabal - CAUNESP - Centro de Aquicultura da Unesp