Articles producció científica> Bioquímica i Biotecnologia

Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates

  • Identification data

    Identifier: imarina:6386647
    Authors:
    Gallegos-Tintoré, STorres-Fuentes, CMartínez-Ayala, ALSolorza-Feria, JAlaiz, MGirón-Calle, JVioque, J
    Abstract:
    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. © 2011 Society of Chemical Industry.
  • Others:

    Author, as appears in the article.: Gallegos-Tintoré, S; Torres-Fuentes, C; Martínez-Ayala, AL; Solorza-Feria, J; Alaiz, M; Girón-Calle, J; Vioque, J
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Torres Fuentes, Cristina
    Keywords: Protein hydrolysate J. curcas Chelating activity Antioxidant activity
    Abstract: 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. © 2011 Society of Chemical Industry.
    Thematic Areas: Zootecnia / recursos pesqueiros Química Planejamento urbano e regional / demografia Nutrition and dietetics Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar General medicine Food science & technology Food science Farmacia Engenharias ii Engenharias i Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Chemistry, applied Biotecnología Biotechnology Biodiversidade Astronomia / física Agronomy and crop science Agriculture, multidisciplinary Agriculture Administração pública e de empresas, ciências contábeis e turismo
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 00225142
    Author's mail: cristina.torres@urv.cat
    Author identifier: 0000-0002-2917-6910
    Record's date: 2024-02-11
    Papper version: info:eu-repo/semantics/submittedVersion
    Link to the original source: https://onlinelibrary.wiley.com/doi/10.1002/jsfa.4357
    Papper original source: Journal Of The Science Of Food And Agriculture. 91 (9): 1618-1624
    APA: Gallegos-Tintoré, S; Torres-Fuentes, C; Martínez-Ayala, AL; Solorza-Feria, J; Alaiz, M; Girón-Calle, J; Vioque, J (2011). Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates. Journal Of The Science Of Food And Agriculture, 91(9), 1618-1624. DOI: 10.1002/jsfa.4357
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.1002/jsfa.4357
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2011
    Publication Type: Journal Publications
  • Keywords:

    Agriculture,Agriculture, Multidisciplinary,Agronomy and Crop Science,Biotechnology,Chemistry, Applied,Food Science,Food Science & Technology,Nutrition and Dietetics
    Protein hydrolysate
    J. curcas
    Chelating activity
    Antioxidant activity
    Zootecnia / recursos pesqueiros
    Química
    Planejamento urbano e regional / demografia
    Nutrition and dietetics
    Nutrição
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    General medicine
    Food science & technology
    Food science
    Farmacia
    Engenharias ii
    Engenharias i
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Chemistry, applied
    Biotecnología
    Biotechnology
    Biodiversidade
    Astronomia / física
    Agronomy and crop science
    Agriculture, multidisciplinary
    Agriculture
    Administração pública e de empresas, ciências contábeis e turismo
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