Antioxidant activity of Fish Protein Hydrolysates from Sardinella longiceps

India has a long coastal line of about 8000 km includes 13 main land states and 5 Union territories which comprises significant biodiversity. The east and west coast of India continues to be a large fishing ground in the south Asian region and is one of the largest marine product nations in the world. During the period of 2009, India’s annual fish landings are about 3.16 million tonnes [1]. Fish and its by-products represents as a rich source of nutrients of fundamental importance for health diets. It is not only rich in protein but also has a wide range of micronutrients including vitamins, minerals and polyunsaturated fatty acid [2]. Fish protein hydrolysates have been identified as the rich source of bioactive peptides with valuable pharmaceutical potentials [3]. Recent years, studies on bioactive peptides have received much attention in worldwide because of their health benefits. It has been shown that peptides made upto several amino acids can exhibit antioxidant activity, lower blood pressure and increasing immunity, antihypertensive, antiproliferative, anticoagulant, calcium-binding, antiobesity and antidiabetic activities [4-6]. Selected proteolytic enzymes such as trypsin, chymotrypsin, pepsin and alcalase used to modify the proteins to cleave specific peptide bonds is frequently used in food industry to produce hydrolysates with bioactive properties [7]. Proteolytic enzymes were derived from plant and microbes. Condition should be optimized using different enzymes and substrates, a broad range of hydrolysates with physical, chemical and biological property can be produced [8]. Fish protein hydrolysates are used in food industry as milk replacers, protein supplements, stabilizers in beverages, enhancers in confectionary products [9]. They also reported to have antioxidant activity [10] Copyright © 2014 By IYPF All rights reserved Open Access