02459naa a2200385 a 450000100080000000500110000800800410001902400510006010000200011124501580013126000090028952013490029865000170164765000090166465000150167365000140168865000170170265000150171965000150173465000260174965000140177565000230178965300170181265300120182965300120184170000200185370000180187370000220189170000190191370000130193270000150194570000180196070000210197877300740199920637342017-02-13       2016    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1590/1678-457X.152162DOI1 aBERNARDI, D. M.  aProduction of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity.h[electronic resource]  c2016  aAbstract: The objective of this work was to produce protein hydrolysates from by-products of the Nile tilapia fileting process, and to assess the effects of different hydrolysis times on the antioxidant activity of the hydrolysed animal-based protein, in free form and incorporated into a food matrix. Gutted tilapia heads and carcasses were hydrolysed by Alcalase for different hydrolysis times producing six hydrolysates. The protein content, degree of hydrolysis, reverse-phase high-performance liquid chromatography, and antioxidant activity by the ORAC, FRAP and TEAC methods were analysed. Three mini-hamburger formulations were produced and the lipidic oxidation of mini-hamburger was determined by TBARS. The protein contained in the residue was completely recovered in the process. The hydrolysates varied in their degree of hydrolysis, but presented similar levels of antioxidant activity. In the mini-hamburgers the hydrolysate was capable of delaying oxidation after 7 days of storage. Hydrolysis of tilapia processing by-products produced peptides may be used in the formulation of functional foods. Practical Application: The practical application of this work is the production of peptides with antioxidant activity using protein recovery from a raw material considered a residue or by-product of Nile Tilapia processing.  aantioxidants  afish  ahydrolysis  aNutrition  aAntioxidante  aHidrólise  aNutrição  aOreochromis Niloticus  aProteína  aTilápia nilótica  aNile tilapia  aPeptina  aProtein1 aDE PARIS, L. D.1 aDIETERICH, F.1 aSILVA, F. G. D. e1 aBOSCOLO, W. R.1 aSARY, C.1 aSIGNOR, A.1 aBERTOL, T. M.1 aSGARBIERI, V. C.  tFood Science and Technology, Campinasgv. 36, n. 4, p. 709-716, 2016.