Antioxidant activities of de-fat coconut endocarp peptide

作者：Zhang Yufeng; Duan Kejun; Wang Wei; Chen Weijun; Zhao Songlin

来源：中国粮油学报, 2014, 29(8): 65-68 and 73.

• Anti-oxidant activities
• Chelating ability
• Control groups
• De-fat coconut endocarp
• Hydroxyl radicals
• Inhibition effect
• Reducing activity
• Thiobarbituric acid reactive substances

De-fat coconut endocarp peptide has been prepared by acid proteinase hydrolysis, inactivation, cooling, centrifugation, concentration and vacuum drying from the pretreated de-fat coconut endocarp protein. Gallic acid and BHT were adopted as control group to research on the DPPH and hydroxyl radical scavenging ability;chelating ability on Fe2+, Fe3+reducing activity and the inhibition effect on liposome peroxide of de-fat coconut endocarp peptide. The results showed that the peptide had significant antioxidant activities;its DPPH radical and hydroxyl radical scavenging activities were 90.61% and 57.67% respectively;Fe2+chelating ability (25.21%) was higher than BHT (7.46%) when the concentration was 100 μg/mL;while the reducing power on Fe3+was lower than BHT and gallic acid. In addition, de-fat coconut endocarp peptide had ability to inhibit liposome peroxide in beef by inhibiting the formation of thiobarbituric acid reactive substances to a certain extent.

• 出版日期2014
• 单位中国热带农业科学院椰子研究所