Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry

► Proteins was recovered from fish by-products, then was hydrolysed and fractionated. ► Antioxidant properties were investigated on free radicals using ESR spectroscopy. ► The peptide fraction (<1 kDa) significantly prevented the peroxidation of linoleic acid and alleviated oxidative stress in human intestinal epithelial cells.