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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...

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Main Authors: Zarei, Mohammad, Ebrahimpour, Afshin, Abdul Hamid, Azizah, Anwar, Farooq, Saari, Nazamid
Format: Article
Language:English
Published: MDPI 2012
Online Access:http://psasir.upm.edu.my/id/eprint/77983/1/77983.pdf
http://psasir.upm.edu.my/id/eprint/77983/
https://www.mdpi.com/1422-0067/13/7/8097
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spelling my.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
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
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.
format Article
author Zarei, Mohammad
Ebrahimpour, Afshin
Abdul Hamid, Azizah
Anwar, Farooq
Saari, Nazamid
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
author_facet Zarei, Mohammad
Ebrahimpour, Afshin
Abdul Hamid, Azizah
Anwar, Farooq
Saari, Nazamid
author_sort Zarei, Mohammad
title 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_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_sort production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants
publisher MDPI
publishDate 2012
url http://psasir.upm.edu.my/id/eprint/77983/1/77983.pdf
http://psasir.upm.edu.my/id/eprint/77983/
https://www.mdpi.com/1422-0067/13/7/8097
_version_ 1669008847726968832
score 13.211869

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