DPPH radical scavenging activity of a mixture of fatty acids and peptide-containing compounds in a protein hydrolysate of jatropha curcas seed cake
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Author list: Phengnuam T., Goroncy A.K., Rutherfurd S.M., Moughan P.J., Suntornsuk W.
Publisher: American Chemical Society
Publication year: 2013
Volume number: 61
Issue number: 48
Start page: 11808
End page: 11816
Number of pages: 9
ISSN: 0021-8561
eISSN: 1520-5118
Languages: English-Great Britain (EN-GB)
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Abstract
Jatropha curcas, a tropical plant, has great potential commercial relevance as its seeds have high oil content. The seeds can be processed into high-quality biofuel producing seed cake as a byproduct. The seed cake, however, has not gotten much attention toward its potential usefulness. This work was aimed to determine the antioxidant activity of different fractions of a protein hydrolysate from J. curcas seed cake and to elucidate the molecular structures of the antioxidants. Seed cake was first processed into crude protein isolate and the protein was hydrolyzed by Neutrase. The hydrolysate obtained from 1 h of Neutrase hydrolysis showed the strongest antioxidant activity against DPPH radical (2,2-diphenyl-1-picrylhydrazyl). After a purification series of protein hydrolysate by liquid chromatography, chemicals acting as DPPH radical inhibitors were found to be a mixture of fatty acids, fatty acid derivatives, and a small amount of peptides characterized by mass spectrometry and nuclear magnetic resonance (NMR) spectroscopy. ฉ 2013 American Chemical Society.
Keywords
purification
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