Extraction of protein and antioxidant and antihypertensive properties of protein hydrolysates derived from black tilapia (Oreochromis placidus)

Kasran M., . and Mohamed N., . and Ishak Z., . (2023) Extraction of protein and antioxidant and antihypertensive properties of protein hydrolysates derived from black tilapia (Oreochromis placidus). Journal of Tropical Agriculture and Food Science (Malaysia), 51 (2). pp. 51-60. ISSN 1394-9829

Protein hydrolysates were produced from black tilapia protein isolate. The degree of hydrolysis was determined and antioxidant and antihypertensive properties of protein hydrolysates were evaluated. Protein solubility was tested within pH range between 3 to 8 before protein extraction. Black tilapia proteins were most insoluble at pH 5.2 and hence proteins were extracted at pH 5.2. SDS-PAGE electrophoretogram showed black tilapia having molecular weight ranging from 10 to 150 kDa. Amino acids analysis revealed that there were no significant difference of the individual amino acids in protein isolate and protein hydrolysates/100 g protein where glutamic acid was the most abundant. The degree of hydrolysis of black tilapia reached an optimum value after 4 h of hydrolysis. The ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays were used to determine the antioxidant properties of protein hydrolysates. Antihypertensive activity of protein hydrolysates was performed via angiotensin converting enzyme (ACE) inhibitory activities. In vitro, the bioactivity of these hydrolysates showed high antioxidant activity (DPPH inhibition, 90% with IC₅₀ value of 0.47 mg/mL and FRAP value, 166 mM Fe(II)/g dry wt. sample) while anti-hypertension activity (ACE inhibitory activity) was 81%. The results showed black tilapia protein hydrolysates exhibited antioxidant and antihypertensive activities.

Full text available from: Official URL: http://jtafs.mardi.gov.my/jtafs/51-2/JTAFS_Madzlan...

Abstract

Protein hydrolysates were produced from black tilapia protein isolate. The degree of hydrolysis was determined and antioxidant and antihypertensive properties of protein hydrolysates were evaluated. Protein solubility was tested within pH range between 3 to 8 before protein extraction. Black tilapia proteins were most insoluble at pH 5.2 and hence proteins were extracted at pH 5.2. SDS-PAGE electrophoretogram showed black tilapia having molecular weight ranging from 10 to 150 kDa. Amino acids analysis revealed that there were no significant difference of the individual amino acids in protein isolate and protein hydrolysates/100 g protein where glutamic acid was the most abundant. The degree of hydrolysis of black tilapia reached an optimum value after 4 h of hydrolysis. The ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays were used to determine the antioxidant properties of protein hydrolysates. Antihypertensive activity of protein hydrolysates was performed via angiotensin converting enzyme (ACE) inhibitory activities. In vitro, the bioactivity of these hydrolysates showed high antioxidant activity (DPPH inhibition, 90% with IC₅₀ value of 0.47 mg/mL and FRAP value, 166 mM Fe(II)/g dry wt. sample) while anti-hypertension activity (ACE inhibitory activity) was 81%. The results showed black tilapia protein hydrolysates exhibited antioxidant and antihypertensive activities.

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Item Type:	Article
AGROVOC Term:	tilapia
AGROVOC Term:	Oreochromis placidus
AGROVOC Term:	protein hydrolysates
AGROVOC Term:	functional foods
AGROVOC Term:	analysis
AGROVOC Term:	enzymes
AGROVOC Term:	bioactive compounds
Geographical Term:	Malaysia
Depositing User:	Ms. Azariah Hashim
Date Deposited:	15 Nov 2025 15:33
Last Modified:	03 Feb 2026 03:12
URI:	http://webagris.upm.edu.my/id/eprint/1597

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