Antioxidant activity and partial purification of peptides from fermented sooragh sauce product

Author(s):

Nikoo M. * , Ahmadi Gavlighi H. , Manaffar R. , Imani M

Message:
Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:

Sooragh is an Iranian traditional sauce made from sardine in Southern Iran and is consumed as flavoring and condiment. In this study, free radical scavenging activity and antioxidant activity of sooragh in biological model system through the inhibition of mice sperm’s DNA from oxidative damage resulting from hydroxyl radicals were determined. Sooragh sauce peptide showed considerable antioxidant activity against DPPH, ABTS and hydroxyl radicals compared to ascorbic acid (P

Keywords:

Antioxidant activity , DNA protecting effect , Partial purification , Peptides , Sooragh

Language:
Persian
Published:
Food Science and Technology, Volume:15 Issue: 3, 2018
Pages:
25 to 35
https://magiran.com/p1833038