Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates

Identificador:  imarina:6386647

Handle: https://hdl.handle.net/20.500.11797/imarina6386647

Autores:  Gallegos-Tintore, Santiago; Torres-Fuentes, Cristina; Leticia Martinez-Ayala, Alma; Solorza-Feria, Javier; Alaiz, Manuel; Giron-Calle, Julio; Vioque, Javier

Resumen:
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.