TY - JOUR
T1 - Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates
AU - Gallegos-Tintoré, Santiago
AU - Torres-Fuentes, Cristina
AU - Martínez-Ayala, Alma Leticia
AU - Solorza-Feria, Javier
AU - Alaiz, Manuel
AU - Girón-Calle, Julio
AU - Vioque, Javier
PY - 2011/7
Y1 - 2011/7
N2 - Antioxidant 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.
AB - Antioxidant 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.
KW - Antioxidant activity
KW - Chelating activity
KW - J. curcas
KW - Protein hydrolysate
UR - http://www.scopus.com/inward/record.url?scp=79958701802&partnerID=8YFLogxK
U2 - 10.1002/jsfa.4357
DO - 10.1002/jsfa.4357
M3 - Artículo
C2 - 21445858
SN - 0022-5142
VL - 91
SP - 1618
EP - 1624
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 9
ER -