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Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates

AuthorsGallegos-Tintoré, Santiago; Torres-Fuentes, Cristina ; Martínez-Ayala, A. L.; Solorza-Feria, Javier; Alaíz Barragán, Manuel ; Girón-Calle, Julio ; Vioque, Javier
KeywordsJ. curcas
Protein hydrolysate
Antioxidant activity
Chelating activity
Issue DateJul-2011
PublisherSociety of Chemical Industry
CitationJournal of the Science of Food and Agriculture 91(9): 1618-1624 (2011)
AbstractAntioxidant and chelating activities were determined in protein hydrolysates that were produced by treating a protein isolate of a non-toxic genotype of Jatropha curcas with the protease preparation alcalase. RESULTS: 50 min protein hydrolysate with a degree of hydrolysis of 31.7% showed highest antioxidant and chelating activity. These activities were also determined in six peptidic fractions that were separated by gel filtration chromatography of the 50 min hydrolysate. The lower-molecular-weight peptidic fractions had the highest antioxidant and chelating activities, which correlated with a higher content in antioxidant and chelating amino acids such as tyrosine and histidine. CONCLUSION: Results show that J. curcas represents a good source of bioactive peptides. This may be important for the revalorization of defatted J. curcas flour, a by-product resulting form oil extraction for biodiesel production. This is especially important in Third World and developing countries such as Mexico. © 2011 Society of Chemical Industry.
Identifiersdoi: 10.1002/jsfa.4357
issn: 0022-5142
e-issn: 1097-0010
Appears in Collections:(IG) Artículos
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