The effect of enzymatic hydrolysis on the biological properties of Oenothera biennis, Borago officinalis and Nigella sativa seedcake by‐products from oil pressing. (31st January 2014)

• Record Type: Journal Article
• Authors: Ratz‐Łyko, Anna; Arct, Jacek; Herman, Anna; Pytkowska, Katarzyna; Majewski, Sławomir
• Is Part Of: International journal of food science & technology. Volume 49:Number 7(2014:Jul.)
• Page Start: 1689
• Page End: 1698
• Publication Date: 2014-01-31
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12475
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12475-abs-0001"> <title>Summary</title> <p>The biological properties of ethanolic (50%, v/v) extracts from <italic>Oenothera biennis</italic>, <italic> Borago officinalis</italic>, <italic> Nigella sativa</italic> seedcake before and after enzymatic hydrolysis by alpha‐amylase (EC 3.2.1.1) from <italic>Aspergillus oryzae</italic>, beta‐glucosidase (EC 3.2.1.21) and beta‐glucanase (EC 3.2.1.6) from <italic>Aspergillus niger</italic> combinations in a ratio of 1:1:1 were investigated. Total phenolic, flavonoid and reducing sugar content for <italic>O. biennis</italic> extract after enzymatic hydrolysis was, respectively, 0.5, 1.5 and 2 times higher in comparison with nonhydrolysed extract. Iron‐chelating and <inline-formula><alternatives><inline-graphic mimetype="image" xlink:href="ark:/27927/pghmgm7pv0" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" /><mml:math altimg="urn:x-wiley:09505423:media:ijfs12475:ijfs12475-math-0001" overflow="scroll" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:msubsup><mml:mi mathvariant="normal">O</mml:mi><mml:mrow><mml:mn>2</mml:mn></mml:mrow><mml:mo>−</mml:mo></mml:msubsup></mml:math></alternatives></inline-formula> radical‐scavenging activity of <italic>O. biennis</italic> seedcake extract after hydrolysis (IC<sub>50</sub> = 0.076 mg mL<sup>−1</sup> and IC<sub>50</sub><inline-formula><alternatives><inline-graphic mimetype="image" xlink:href="ark:/27927/pghmgm7pwh" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" /><mml:math altimg="urn:x-wiley:09505423:media:ijfs12475:ijfs12475-math-0002" overflow="scroll" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:msubsup><mml:mi mathvariant="normal">O</mml:mi><mml:mrow><mml:mn>2</mml:mn></mml:mrow><mml:mo>−</mml:mo></mml:msubsup></mml:math></alternatives></inline-formula> = 0.050 mg mL<sup>−1</sup>) was at a similar level as that nonhydrolyeed (IC<sub>50</sub> = 0.070 mg mL<sup>−1</sup> and IC<sub>50</sub><inline-formula><alternatives><inline-graphic mimetype="image" xlink:href="ark:/27927/pghmgm7pfs" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" /><mml:math altimg="urn:x-wiley:09505423:media:ijfs12475:ijfs12475-math-0003" overflow="scroll" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:msubsup><mml:mi mathvariant="normal">O</mml:mi><mml:mrow><mml:mn>2</mml:mn></mml:mrow><mml:mo>−</mml:mo></mml:msubsup></mml:math></alternatives></inline-formula> = 0.065 mg mL<sup>−1</sup>). The antioxidant activity was two times higher after hydrolysis than before enzymatic hydrolysis of <italic>O. biennis</italic> seedcake extract. Also strong elastase inhibition activity has been shown to <italic>O. biennis</italic> seedcake extract before (IC<sub>50</sub> = 0.095 mg mL<sup>−1</sup>) and after enzymatic hydrolysis (IC<sub>50</sub> = 0.07 mg mL<sup>−1</sup>), respectively. <italic>Oenothera biennis</italic> and <italic>B. officinalis</italic> seedcake extracts before and after hydrolysis have stronger antibacterial activity against <italic>Pseudomonas aeruginosa strain</italic> in comparison with <italic>N. sativa</italic> seedcake.</p> </abstract>