Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (<i>Salmo salar</i>) and Mackerel (<i>Scomber scombrus</i>) 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 (<i>Salmo salar</i>) and mackerel (<i>Scomber scombrus</i>) backbones a...
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MDPI AG
2023-05-01
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| Series: | Marine Drugs |
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| Online Access: | https://www.mdpi.com/1660-3397/21/5/294 |
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| 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 |
| collection | DOAJ |
| 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 (<i>Salmo salar</i>) and mackerel (<i>Scomber scombrus</i>) 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. |
| first_indexed | 2024-03-11T03:33:57Z |
| format | Article |
| id | doaj.art-e336a0031c3c4258bc031005c4ccc7a1 |
| institution | Directory Open Access Journal |
| issn | 1660-3397 |
| language | English |
| last_indexed | 2024-03-11T03:33:57Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Marine Drugs |
| spelling | doaj.art-e336a0031c3c4258bc031005c4ccc7a12023-11-18T02:13:02ZengMDPI AGMarine Drugs1660-33972023-05-0121529410.3390/md21050294Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (<i>Salmo salar</i>) and Mackerel (<i>Scomber scombrus</i>) Backbones and HeadsBeatriz de la Fuente0Tone Aspevik1Francisco J. Barba2Katerina Kousoulaki3Houda Berrada4Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda Vicent Andrés Estellés, 46100 València, SpainDepartment of Nutrition and Feed Technology, Nofima, 5141 Fyllingsdalen, NorwayPreventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda Vicent Andrés Estellés, 46100 València, SpainDepartment of Nutrition and Feed Technology, Nofima, 5141 Fyllingsdalen, NorwayPreventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda Vicent Andrés Estellés, 46100 València, SpainInformation 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 (<i>Salmo salar</i>) and mackerel (<i>Scomber scombrus</i>) 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.https://www.mdpi.com/1660-3397/21/5/294fish protein hydrolysatesmineralsbioaccessibilityantioxidant capacityheavy metals<i>Salmo salar</i> |
| spellingShingle | Beatriz de la Fuente Tone Aspevik Francisco J. Barba Katerina Kousoulaki Houda Berrada Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (<i>Salmo salar</i>) and Mackerel (<i>Scomber scombrus</i>) Backbones and Heads Marine Drugs fish protein hydrolysates minerals bioaccessibility antioxidant capacity heavy metals <i>Salmo salar</i> |
| title | Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (<i>Salmo salar</i>) and Mackerel (<i>Scomber scombrus</i>) Backbones and Heads |
| title_full | Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (<i>Salmo salar</i>) and Mackerel (<i>Scomber scombrus</i>) Backbones and Heads |
| title_fullStr | Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (<i>Salmo salar</i>) and Mackerel (<i>Scomber scombrus</i>) Backbones and Heads |
| title_full_unstemmed | Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (<i>Salmo salar</i>) and Mackerel (<i>Scomber scombrus</i>) Backbones and Heads |
| title_short | Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (<i>Salmo salar</i>) and Mackerel (<i>Scomber scombrus</i>) Backbones and Heads |
| title_sort | mineral bioaccessibility and antioxidant capacity of protein hydrolysates from salmon i salmo salar i and mackerel i scomber scombrus i backbones and heads |
| topic | fish protein hydrolysates minerals bioaccessibility antioxidant capacity heavy metals <i>Salmo salar</i> |
| url | https://www.mdpi.com/1660-3397/21/5/294 |
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