Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants
The aim of this study was to produce a valuable protein hydrolysate from palm kernel cake (PKC) for the development of natural antioxidants. Extracted PKC protein was hydrolyzed using different proteases (alcalase, chymotrypsin, papain, pepsin, trypsin, flavourzyme, and bromelain). Subsequently, ant...
| Κύριοι συγγραφείς: | , , , , |
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| Μορφή: | Άρθρο |
| Γλώσσα: | English |
| Έκδοση: |
MDPI
2012
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| Διαθέσιμο Online: | http://psasir.upm.edu.my/id/eprint/77983/1/77983.pdf |
| _version_ | 1825950946419539968 |
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| author | Zarei, Mohammad Ebrahimpour, Afshin Abdul Hamid, Azizah Anwar, Farooq Saari, Nazamid |
| author_facet | Zarei, Mohammad Ebrahimpour, Afshin Abdul Hamid, Azizah Anwar, Farooq Saari, Nazamid |
| author_sort | Zarei, Mohammad |
| collection | UPM |
| description | The aim of this study was to produce a valuable protein hydrolysate from palm kernel cake (PKC) for the development of natural antioxidants. Extracted PKC protein was hydrolyzed using different proteases (alcalase, chymotrypsin, papain, pepsin, trypsin, flavourzyme, and bromelain). Subsequently, antioxidant activity and degree of hydrolysis (DH) of each hydrolysate were evaluated using DPPH• radical scavenging activity and O-phthaldialdehyde spectrophotometric assay, respectively. The results revealed a strong correlation between DH and radical scavenging activity of the hydrolysates, where among these, protein hydrolysates produced by papain after 38 h hydrolysis exhibited the highest DH (91 ± 0.1%) and DPPH• radical scavenging activity (73.5 ± 0.25%) compared to the other hydrolysates. In addition, fractionation of the most effective (potent) hydrolysate by reverse phase high performance liquid chromatography indicated a direct association between hydrophobicity and radical scavenging activity of the hydrolysates. Isoelectric focusing tests also revealed that protein hydrolysates with basic and neutral isoelectric point (pI) have the highest radical scavenging activity, although few fractions in the acidic range also exhibited good antioxidant potential. |
| first_indexed | 2024-03-06T10:22:23Z |
| format | Article |
| id | upm.eprints-77983 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:22:23Z |
| publishDate | 2012 |
| publisher | MDPI |
| record_format | dspace |
| spelling | upm.eprints-779832020-06-01T03:11:42Z http://psasir.upm.edu.my/id/eprint/77983/ Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants Zarei, Mohammad Ebrahimpour, Afshin Abdul Hamid, Azizah Anwar, Farooq Saari, Nazamid The aim of this study was to produce a valuable protein hydrolysate from palm kernel cake (PKC) for the development of natural antioxidants. Extracted PKC protein was hydrolyzed using different proteases (alcalase, chymotrypsin, papain, pepsin, trypsin, flavourzyme, and bromelain). Subsequently, antioxidant activity and degree of hydrolysis (DH) of each hydrolysate were evaluated using DPPH• radical scavenging activity and O-phthaldialdehyde spectrophotometric assay, respectively. The results revealed a strong correlation between DH and radical scavenging activity of the hydrolysates, where among these, protein hydrolysates produced by papain after 38 h hydrolysis exhibited the highest DH (91 ± 0.1%) and DPPH• radical scavenging activity (73.5 ± 0.25%) compared to the other hydrolysates. In addition, fractionation of the most effective (potent) hydrolysate by reverse phase high performance liquid chromatography indicated a direct association between hydrophobicity and radical scavenging activity of the hydrolysates. Isoelectric focusing tests also revealed that protein hydrolysates with basic and neutral isoelectric point (pI) have the highest radical scavenging activity, although few fractions in the acidic range also exhibited good antioxidant potential. MDPI 2012 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/77983/1/77983.pdf Zarei, Mohammad and Ebrahimpour, Afshin and Abdul Hamid, Azizah and Anwar, Farooq and Saari, Nazamid (2012) Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants. International Journal of Molecular Sciences, 13 (7). pp. 8097-8111. ISSN 1661-6596; ESSN: 1422-0067 https://www.mdpi.com/1422-0067/13/7/8097 10.3390/ijms13078097 |
| spellingShingle | Zarei, Mohammad Ebrahimpour, Afshin Abdul Hamid, Azizah Anwar, Farooq Saari, Nazamid Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants |
| title | Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants |
| title_full | Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants |
| title_fullStr | Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants |
| title_full_unstemmed | Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants |
| title_short | Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants |
| title_sort | production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants |
| url | http://psasir.upm.edu.my/id/eprint/77983/1/77983.pdf |
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