Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads
Information on the bioaccessibility of minerals is essential to consider a food ingredient as a potential mineral fortifier. In this study, the mineral bioaccessibility of protein hydrolysates from salmon (Salmo salar) and mackerel (Scomber scombrus) backbones and heads was evaluated. For this purpo...
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ftmdpi:oai:mdpi.com:/1660-3397/21/5/294/ 2023-10-01T03:59:14+02:00 Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads Beatriz de la Fuente Tone Aspevik Francisco J. Barba Katerina Kousoulaki Houda Berrada agris 2023-05-11 application/pdf https://doi.org/10.3390/md21050294 eng eng Multidisciplinary Digital Publishing Institute Marine-Derived Ingredients for Drugs, Cosmeceuticals and Nutraceuticals https://dx.doi.org/10.3390/md21050294 https://creativecommons.org/licenses/by/4.0/ Marine Drugs Volume 21 Issue 5 Pages: 294 fish protein hydrolysates minerals bioaccessibility antioxidant capacity heavy metals Salmo salar Mackerel scombrus Text 2023 ftmdpi https://doi.org/10.3390/md21050294 2023-09-03T23:54:45Z Information on the bioaccessibility of minerals is essential to consider a food ingredient as a potential mineral fortifier. In this study, the mineral bioaccessibility of protein hydrolysates from salmon (Salmo salar) and mackerel (Scomber scombrus) backbones and heads was evaluated. For this purpose, the hydrolysates were submitted to simulated gastrointestinal digestion (INFOGEST method), and the mineral content was analyzed before and after the digestive process. Ca, Mg, P, Fe, Zn, and Se were then determined using an inductively coupled plasma spectrometer mass detector (ICP-MS). The highest bioaccessibility of minerals was found in salmon and mackerel head hydrolysates for Fe (≥100%), followed by Se in salmon backbone hydrolysates (95%). The antioxidant capacity of all protein hydrolysate samples, which was measured by Trolox Equivalent Antioxidant Capacity (TEAC), increased (10–46%) after in vitro digestion. The heavy metals As, Hg, Cd, and Pb were determined (ICP-MS) in the raw hydrolysates to confirm the harmlessness of these products. Except for Cd in mackerel hydrolysates, all toxic elements were below the legislation levels for fish commodities. These results suggest the possibility of using protein hydrolysates from salmon and mackerel backbones and heads for food mineral fortification, as well as the need to verify their safety. Text Salmo salar MDPI Open Access Publishing Marine Drugs 21 5 294 |
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MDPI Open Access Publishing |
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language |
English |
topic |
fish protein hydrolysates minerals bioaccessibility antioxidant capacity heavy metals Salmo salar Mackerel scombrus |
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fish protein hydrolysates minerals bioaccessibility antioxidant capacity heavy metals Salmo salar Mackerel scombrus Beatriz de la Fuente Tone Aspevik Francisco J. Barba Katerina Kousoulaki Houda Berrada Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads |
topic_facet |
fish protein hydrolysates minerals bioaccessibility antioxidant capacity heavy metals Salmo salar Mackerel scombrus |
description |
Information on the bioaccessibility of minerals is essential to consider a food ingredient as a potential mineral fortifier. In this study, the mineral bioaccessibility of protein hydrolysates from salmon (Salmo salar) and mackerel (Scomber scombrus) backbones and heads was evaluated. For this purpose, the hydrolysates were submitted to simulated gastrointestinal digestion (INFOGEST method), and the mineral content was analyzed before and after the digestive process. Ca, Mg, P, Fe, Zn, and Se were then determined using an inductively coupled plasma spectrometer mass detector (ICP-MS). The highest bioaccessibility of minerals was found in salmon and mackerel head hydrolysates for Fe (≥100%), followed by Se in salmon backbone hydrolysates (95%). The antioxidant capacity of all protein hydrolysate samples, which was measured by Trolox Equivalent Antioxidant Capacity (TEAC), increased (10–46%) after in vitro digestion. The heavy metals As, Hg, Cd, and Pb were determined (ICP-MS) in the raw hydrolysates to confirm the harmlessness of these products. Except for Cd in mackerel hydrolysates, all toxic elements were below the legislation levels for fish commodities. These results suggest the possibility of using protein hydrolysates from salmon and mackerel backbones and heads for food mineral fortification, as well as the need to verify their safety. |
format |
Text |
author |
Beatriz de la Fuente Tone Aspevik Francisco J. Barba Katerina Kousoulaki Houda Berrada |
author_facet |
Beatriz de la Fuente Tone Aspevik Francisco J. Barba Katerina Kousoulaki Houda Berrada |
author_sort |
Beatriz de la Fuente |
title |
Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads |
title_short |
Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads |
title_full |
Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads |
title_fullStr |
Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads |
title_full_unstemmed |
Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads |
title_sort |
mineral bioaccessibility and antioxidant capacity of protein hydrolysates from salmon (salmo salar) and mackerel (scomber scombrus) backbones and heads |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2023 |
url |
https://doi.org/10.3390/md21050294 |
op_coverage |
agris |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
Marine Drugs Volume 21 Issue 5 Pages: 294 |
op_relation |
Marine-Derived Ingredients for Drugs, Cosmeceuticals and Nutraceuticals https://dx.doi.org/10.3390/md21050294 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/md21050294 |
container_title |
Marine Drugs |
container_volume |
21 |
container_issue |
5 |
container_start_page |
294 |
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1778532909340164096 |