Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions Yesiltas, Betül García Moreno, Pedro Jesús Lipid oxidation Low fat emulsions Bioactive peptides Bioinformatics Secondary structure SRCD This work was part of PROVIDE (Protein valorization through informatics, hydrolysis, and separation) project, which is supported by Innovation Fund Denmark (Grant No.: 7045-00021B) . We acknowledge ISA, Centre for Storage Ring Facilities in Aarhus, Denmark, for granting the beam time (Grant No.: ISA-20-1005) . We thank Lis Berner for her help in the lab with the production and physicochemical characterization of the emulsions. We also acknowledge the companies involved and provided the original samples used as source materials: KMC Kartoffelmelcentralen amba (Brande, Denmark) , AKV Langholt amba (Langholt, Denmark) , CP Kelco (Lille Skensved, Denmark) , Unibio A/S (Odense, Denmark) , and Lihme Protein Solutions (Kgs. Lyngby, Denmark) . In this study, we used a combination of quantitative proteomics and bioinformatic prediction for identifying novel antioxidant peptides. Thirty-five peptides from potato, seaweed, microbial, and spinach proteins were investigated. Based on high DPPH radical scavenging activity (IC50 ≤ 16 mg/mL), metal chelation activity, isoelectric point, and high relative abundance in the parent protein sources, 11 peptides were selected. Lipid oxidation retardation was evaluated in 5% fish oil-in-water emulsions stabilized with Tween 20, where emulsion physical stability was unaffected by peptide addition. The secondary structure of selected peptides was similar in the aqueous solution and emulsions, as confirmed by synchrotron radiation circular dichroism spectroscopy. The emulsions containing the selected peptides had lower levels of hydroperoxides and volatile compounds during storage compared to the control (without peptide). This study contributes to elucidating the effect of antioxidant peptides in emulsions and demonstrates the ability of quantitative proteomics and bioinformatics prediction to identify peptides with strong antioxidant properties. 2022-05-31T06:58:30Z 2022-05-31T06:58:30Z 2022-03-14 info:eu-repo/semantics/article Betül Yesiltas... [et al.]. Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions, Food Chemistry, Volume 385, 2022, 132699, ISSN 0308-8146, [https://doi.org/10.1016/j.foodchem.2022.132699] http://hdl.handle.net/10481/75118 10.1016/j.foodchem.2022.132699 eng http://creativecommons.org/licenses/by/3.0/es/ info:eu-repo/semantics/openAccess Atribución 3.0 España Elsevier