Antioxidant properties of Australian canola meal protein hydrolysates

Adeola M. Alashi, Christopher L. Blanchard, Rodney J. Mailer, Samson O. Agboola, Andrew John Mawson, He. Rong, Abraham Girgih, Rotimi E. Aluko

Research output: Contribution to journalArticlepeer-review

107 Citations (Scopus)
65 Downloads (Pure)

Abstract

Antioxidant activities of canola protein hydrolysates (CPHs) and peptide fractions preparedusing five proteases and ultrafiltration membranes (1, 3, 5, & 10 kDa) were investigated. CPHs hadsimilar and adequate quantities of essential amino acids. The effective concentration that scavenged50% (EC50) of the ABTS*+ was greatest for the <1 kDa pancreatin fraction at 10.1 μg/ml. CPHs andpeptide fractions scavenged DPPH*+ with most of the EC50 values being <1.0 mg/ml. Scavenging ofsuperoxide radical was generally weak, except for the <1 kDa pepsin peptide fraction that had a valueof 51%. All CPHs inhibited linoleic acid oxidation with greater efficiency observed for pepsinhydrolysates. The oxygen radical absorbance capacity of Alcalase, chymotrypsin and pepsinhydrolysates was found to be better than that of glutathione (GSH) (p<0.05). These results show thatCPHs have the potential to be used as bioactive ingredients in the formulation of functional foodsagainst oxidative stress.
Original languageEnglish
Pages (from-to)500-506
Number of pages7
JournalFood Chemistry
Volume146
Issue number1
DOIs
Publication statusPublished - Mar 2014

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