Identification for Antioxidant Peptides in Porcine Liver and Heart Hydrolysates Using SWATH-MS Analysis

The use of animal by-products to produce bioactive peptides is a promising and sustainable approach in the food and nutrition industry. Meat by-products can be used as a key raw material for the production of high-value-added components, such as bioactive peptides, to ensure sustainability. Porcine livers and hearts classified as category three by-products were selected for the study, together with those intended for human consumption, in which no changes were observed after veterinary post-mortem examination. Hydrolysis was performed at three different times 3 h, 6 h, and 24 h, using pepsin and papain. The influence of different hydrolysis times and enzymes on the degree of hydrolysis (DH) value was determined. The highest value of DH was found in porcine hearts after 24 h following hydrolysis with pepsin enzymes (33.56 ± 0.31). The antiradical activity was assessed by measuring the absorbance of DPPH• and ABTS•+ in hydrolysates obtained from porcine meat by-products. Porcine livers hydrolysates treated with papain for 24 h showed the highest radical scavenging abilities ABTS•+ (97.2 ± 1.79%) and DPPH• (92.07 ± 2.23%). The identification and quantification of peptides from porcine livers and hearts were conducted using SWATH-MS technology. The most abundant peptides that showed a relationship with antioxidant capacity were WGKVNVDEVGGEALGRL, WGKVNVDEVGGEAL, and GLWGKVNVDEVGGEALGRL from beta hemoglobin.