Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates

BACKGROUND: 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...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2011-07, Vol.91 (9), p.1618-1624
Main Authors: Gallegos-Tintoré, Santiago, Torres-Fuentes, Cristina, Martínez-Ayala, Alma Leticia, Solorza-Feria, Javier, Alaiz, Manuel, Girón-Calle, Julio, Vioque, Javier
Format: Article
Language:English
Subjects:
Amino acids
antioxidant activity
Antioxidants
Antioxidants - isolation & purification
Antioxidants - pharmacology
Biological and medical sciences
Byproducts
Chelating
chelating activity
Chelating Agents - isolation & purification
Chelating Agents - pharmacology
Chromatography
Flour
Flowers & plants
Food industries
Fundamental and applied biological sciences. Psychology
Genotype & phenotype
Hydrolysates
Hydrolysis
J. curcas
Jatropha - chemistry
Molecular weight
Peptides
Peptides - isolation & purification
Peptides - pharmacology
Plant Proteins - isolation & purification
Plant Proteins - pharmacology
protein hydrolysate
Protein Hydrolysates - isolation & purification
Protein Hydrolysates - pharmacology
Proteins
Seeds
Subtilisins - metabolism
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Summary:BACKGROUND: 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. Copyright © 2011 Society of Chemical Industry
ISSN:0022-5142
1097-0010
1097-0010
DOI:10.1002/jsfa.4357