Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates

作者：Gallegos Tintore Santiago; Torres Fuentes Cristina; Leticia Martinez Ayala Alma; Solorza Feria Javier; Alaiz Manuel; Giron Calle Julio; Vioque Javier^*

来源：Journal of the Science of Food and Agriculture, 2011, 91(9): 1618-1624.

DOI：10.1002/jsfa.4357

• J. curcas
• protein hydrolysate
• antioxidant activity
• chelating activity

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.

• 出版日期2011-7