1. Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates
- Author
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Universitat Rovira i Virgili, Gallegos-Tintoré, S; Torres-Fuentes, C; Martínez-Ayala, AL; Solorza-Feria, J; Alaiz, M; Girón-Calle, J; Vioque, J, Universitat Rovira i Virgili, and Gallegos-Tintoré, S; Torres-Fuentes, C; Martínez-Ayala, AL; Solorza-Feria, J; Alaiz, M; Girón-Calle, J; Vioque, 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.
- Published
- 2011