In vitro study on antioxidant activities of peanut protein hydrolysate |
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| Authors: | Gui‐tang Chen Lin Zhao Li‐yan Zhao Tao Cong Shan‐fen Bao |
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| Affiliation: | 1. College of Food Science & Nutritional Engineering, China Agricultural University, No.17 Qinghua Dong Lu, Haidian, Beijing, 100083, China;2. Department of Nutrition, Chinese PLA General Hospital, No.28 Fuxing Road, Haidian, Beijing 100853, China |
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| Abstract: | Peanut protein was hydrolysed with a commercial protease, Alcalase 2.4L, and the resulting hydrolysate was investigated for its antioxidant activities, including the ability to inhibit the autoxidation of linoleic acid, the scavenging effect on the 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) free radical, the reducing power and the inhibition of liver lipid oxidation. As compared with the peanut protein, peanut protein hydrolysate showed strong inhibition of the autoxidation of linoleic acid, to scavenge DPPH free radical and showed strong reducing power. Moreover, peanut protein hydrolysate also displayed noticeable inhibition of liver lipid autoxidation and lipid oxidation induced by H2O2 or Fe2+ in vitro. All these effects of the sample were concentration‐dependent. These results suggest that peanut protein hydrolysate could be a suitable natural antioxidant and may be a health food for humans. Copyright © 2006 Society of Chemical Industry |
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| Keywords: | peanut protein hydrolysate in vitro antioxidant activity linoleic acid 1,1‐diphenyl‐2‐picrylhydrazyl reducing power |
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