## 2 Results and Discussion
### Identification of Peptides in Viscera Extracts
Several antioxidant peptide sequences from the viscera of sardinella (LHT, LARL, GGE), black pomfret (AMT6 GLEA), and mackerel (ACFL) have also been identified [9]. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Sequence\_Modification** & \multicolumn{1}{c}{**Sequence in**} & **Identity of Sequences with** \\  & **BIOPEP-UWM Database** & **Antioxidant Potential** \\ \hline GPAGPHGPPG & PHG & ID 8026 synthetic peptide \\  & GPP & ID 8987 \\ GPAGHPGPPG & GPP & ID 8987 \\ GYAKDGLPGIGPGPGGET & KD & ID 8134 peptide from dried bonito \\ GGGEGYGGGGGANGGY & GGE & ID 8114 peptide from sardinella \\  & & byproducts \\ GPLGPPGMPGH & GPP & ID 8987 \\ GPPGLPGPGPGPGHKGF\_ & GPP & ID 8987 \\ Carbamyl(IK)@15 & GGCGGCGGGGGGGGGGGGGGGGGGGPP & GPP & ID 8987 \\  & GPP & ID 8987 \\  & GPP & ID 8983 \\ TALGGAAGGAGGAGGAGGAGG\_ & GAA & ID 8983 \\ Oxidation(M)@20 & & \\ ACAGMIGPGPGPQGFP\_ & GPP & ID 8987 \\ Deamidated(Q)@12 & ACA & ID 10038 \\ QAGEGAGAGAGA & GAA & ID 8983 \\ LPGPGPGPGPGPGRYPG & GPP & ID 8987 \\  & EL & ID 7888 \\  & PEL & ID 8139 synthetic peptide \\  & GPP & ID 8987 \\ LSLUVSSGHITELVL & EL & ID 7888 \\ QNLVGPGPGPGPPGVSGD\_ & GPP & ID 8987 \\ Gln-\_pypyo-Glu@N-term & & \\ DINAGGACASVGLL & ACA & ID 10038 \\ KGDRELAAGVNLWIPE & LW & ID 8462 peptide from marine bivalve \\ RGDGGPPGVTGFGAA & GAA & ID 8983 \\ GPP & GPP & ID 8987 \\ GPAGPHGPP & PHG & ID 8026 \\ GPP & ID 8987 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Comparison of peptides identified in salmon viscera extracts obtained through pressurized liquid extraction with potential antioxidant sequences contained in the BIOPEP-UWM database. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Sequence\_Modification** & **Sequence in** & **Identity of Sequences with** \\  & **BIOPEP-UWM Database** & **Antioxidant Potential** \\ \hline AIHFPADFTPEVH & ADF & ID 7868 peptide from Okara protein \\ PQPPPPGPPPP & GPP & ID 8987 \\ PGPPPPGPPPP & GPP & ID 8987 \\ ISVPGKGPKQ & KP & ID 8218 \\ HWVDQGGKRLHL & LH & ID 3305 \\  & HL & ID 3317 \\  & LHL & ID 7995 synthetic peptide \\ GPPPGPPPEVVI & GPP & ID 8987 \\ LVGAGNINGGDALLAAELAR & EL & ID 7888 \\ IHFPADFTPEVH & ADF & ID 7868 peptide from Okara protein \\ NQVIKDGGLPPPPPPPP & KD & ID 8134 peptide from dried bonito \\ PIRITHLTVAL & HL & ID 3317 \\  & IR & ID 8215 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Comparison of peptides identified in salmon viscera extract obtained through conventional stirring with potential antioxidant sequences contained in the BIOPEP-UWM database. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Sequence\_Modification** & **Sequence in** & **Identity of Sequences with** \\  & **BIOPEP-UWM Database** & **Antioxidant Potential** \\ \hline ETNPADSKPGSI & KP & ID 8218 \\ NGGAAGLIGNGGAGGAGGAGGAGG & GAA & ID 8983 \\ DQGLFMGGPTSGAANR\_ & & \\ Deamidated(N)@16 & GAA & ID 8983 \\ GIADKQMSELSCHA & EL & ID 7888 \\ DALGLELNADE & EL & ID 7888 \\ DGNPGLFPGPGPGPPG_ & & \\ Pro->pyro-Glu(P)@16 & GPP & ID 8987 \\ SVADLTESILK & LK & ID 8217 \\ ADGFGFAPDPGFQPGGEW & GGE & ID 8114 peptide from sandinella \\  & & \\ GDGF & ID 9328 \\ PGIPGIGLPGPGPPKGFPGP\_ & & \\ Delta:H(2)C(2)(K)@15 & GPP & ID 8987 \\ SEAVQTNLVPFFEAAWGWPI & WG & ID 9082 \\ EAVQ & ID 9881 \\ GPGPGPGPNGEDGLPLP & GPP & ID 8987 \\ GKPIFESGLPE & KP & ID 8218 \\ PEVFVKAQVGNQILK & LK & ID 8217 \\ GPIGPPGNPGA & GPP & \\ TEAVVAEGLEAAKP & KP & ID 8218 \\ VSGGGGSSRSEIVITWDPVP & EL & ID 7888 \\  & TW & ID 8459 peptide from marine bivalve \\ EPGQAGPAGPPGPPG\_ & & \\ Deamidated(Q)@4 & GPP & \\ DIKPYTEIQONSDFIVTSK & KP & \\ HLSLPRTFFPSTGCE & HL & ID 3317 \\ LIDVLRVELSEDMEGVSV & EL & ID 7888 \\ ELDASNMGGWSLDK & EL & ID 7888 \\ GGPTSSGEGDNESIK & GPP & \\ MIVVVKGLPMLM & KP & \\  & VKP & ID 8434 peptide from jellyfish \\ PKLPFFGTMLSYR & LPM & ID 9360 \\ IGVAIGDQILDLSVIK & KP & ID 8218 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: _Cont._In addition to specific amino acids, peptides derived from fish sources, especially in the range of 0.5-1.5 kDa, have been assumed to be a key factor in terms of antioxidant activity [26].