In vitro antioxidant activities of hydrolysates obtained from Iranian wild almond (Amygdalus scoparia) protein by several enzymes. (15th December 2015)

• Record Type: Journal Article
• Authors: Mirzapour, Mozhgan; Rezaei, Karamatollah; Sentandreu, Miguel Angel; Moosavi‐Movahedi, Ali Akbar
• Is Part Of: International journal of food science & technology. Volume 51:Number 3(2016)
• Page Start: 609
• Page End: 616
• Publication Date: 2015-12-15
• Subjects: Amygdalus scoparia -- bioactive peptides -- free radical scavenging -- protein hydrolysate -- wild almond; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12996
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: A protein extract from wild almond was hydrolysed using five different enzymes (pepsin, trypsin, chymotrypsin, alcalase and flavourzyme). The hydrolysates were then assayed for their antioxidant activities. The highest extent of proteolysis was obtained with alcalase (0.35; determined as the change in the absorbance at 340 nm, ΔA340 ) and the lowest was with pepsin (ΔA340 = 0.12). Radical scavenging activities obtained by 2, 2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulphonic acid) and ferric‐reducing abilities of the hydrolysates demonstrated that the hydrolysate from alcalase had significantly ( P < 0.05) greater antioxidant activity. Analysis of the molecular weight distributions showed that peptides produced by alcalase were smaller than those produced by chymotrypsin, trypsin and flavourzyme. Based on the current study, the hydrolysates produced by alcalase can be suggested as potential antioxidant agents in food industry and for use in functional foods. Abstract : The highest extent of proteolysis and antioxidant activity was obtained with alcalase and the lowest was with pepsin (alcalase > chymotrypsin/trypsin > flavourzyme > pepsin). The hydrolysates produced by alcalase can be suggested as potential antioxidant agents in food industry.