JOURNAL OF CHILEAN CHEMICAL SOCIETY

Vol 69 No 4 (2024): Journal of The Chilean Chemical Society
Short Communications

ANTIOXIDANT CAPACITY OF PEPTIDES DERIVED FROM THE ENZYMATIC HYDROLYSIS OF RAINBOW TROUT (Oncorhynchus mykiss) SKIN: EFFECT OF PASTEURIZATION AND ULTRASONICATION PRE-TREATMENT

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  • María Fernanda Escamilla Rosales,
  • Carlos Esteban Jara Gutiérrez,
  • Mirandeli Bautista Ávila,
  • Araceli Castañeda Ovando,
  • Claudio Álvarez Álvarez,
  • Paula Andrea Santana Sepúlveda,
  • Luis Guillermo González Olivares
María Fernanda Escamilla Rosales
Universidad Autónoma del Estado de Hidalgo
Carlos Esteban Jara Gutiérrez
Universidad de Valparaíso
Mirandeli Bautista Ávila
Universidad Autónoma del Estado de Hidalgo
Araceli Castañeda Ovando
Universidad Autónoma del Estado de Hidalgo
Claudio Álvarez Álvarez
Universidad Católica del Norte
Paula Andrea Santana Sepúlveda
Universidad Autónoma de Chile
Luis Guillermo González Olivares
Universidad Autónoma del Estado de Hidalgo
Published August 17, 2025
Keywords
  • Enzymatic hydrolysis,
  • Antioxidant activity,
  • Skin trout proteins,
  • Bioactive peptides,
  • Pre-treatment
How to Cite
Escamilla Rosales, M. F., Jara Gutiérrez, C. E., Bautista Ávila, M., Castañeda Ovando, A., Álvarez Álvarez, C., Santana Sepúlveda, P. A., & González Olivares, L. G. (2025). ANTIOXIDANT CAPACITY OF PEPTIDES DERIVED FROM THE ENZYMATIC HYDROLYSIS OF RAINBOW TROUT (Oncorhynchus mykiss) SKIN: EFFECT OF PASTEURIZATION AND ULTRASONICATION PRE-TREATMENT. Journal of the Chilean Chemical Society, 69(4), 6234-6236. Retrieved from https://www.jcchems.com/index.php/JCCHEMS/article/view/2773

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Abstract

Rainbow trout skin and viscera are considered non-commercial by-products with high protein content. This research aimed to determine the incidence of pasteurization and ultrasonication during the obtaining of antioxidant peptides by the hydrolysis of trout skin proteins with Alcalase and Flavourzyme. Solutions of freeze-dried skin were prepared (20 % w/v), and two pretreatments were performed: pasteurization (90 ºC for 10 min) and a combination of pasteurization and ultrasonication (40 kHz x 15 min). Hydrolysis was for 8 hours with Alcalase (pH 9, 55°C) and Flavourzyme (pH: 7, 50°C) sampling every 2 hours. The degree of hydrolysis was determined by TNBS and SDS-PAGE. Antioxidant activity was determined by DPPH and FRAP. The ultrasonication does not affect the release of peptides with antioxidant capacity. In addition, greater antioxidant capacity was determined in hydrolysates with Flavourzyme. Results would allow establishing the conditions for the optimized obtaining of this type of peptide fractions.

 

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