ANTIOXIDANT ACTIVITY OF PEPTIDES OBTAINED BY ENZYMATIC HYDROLYSIS FROM PROTEINS OF AMARANTH (Amaranthus hypochondriacus L.) STUBBLE

Autor:	Cirilo Hipólito-Nolasco, Ofelia Ramírez-Isidro, Oscar Núñez-Gaona, Alma Xóchil Ávila-Alejandre, Alejandro Hernández-López, María de Jesús García-Gómez
Rok vydání:	2022
Předmět:	Animal Science and Zoology Plant Science Agronomy and Crop Science General Environmental Science
Zdroj:	Agrociencia.
ISSN:	2521-9766 1405-3195
DOI:	10.47163/agrociencia.v56i3.2800
Popis:	This research work is focused on the enzymatic hydrolysis of amaranth (Amaranthus hypochondriacus) stubble to obtain peptides and demonstrate their antioxidant activity. To this aime, we analyzed extracts of leaves and stems of this plant species. Amaranth stubble was dried and grounded to 0.1 mm particle size and treated by enzymatic digestion using Flavourzyme® or Alcalase®. The hydrolysis degree was 16.31 % and 12.64 %, for each digestion, respectively. The peptides obtained showed antioxidant activity in all the range of molecular size from < 1 kDa to >10 kDa. Our findings indicate that amaranth stubble is an available material that can be used to obtain peptides with antioxidant activity.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9ca9f2ad4a318fb799d3d0e18bd84963 https://doi.org/10.47163/agrociencia.v56i3.2800 Zobrazit plný text záznamu