A B S T R A C TDate seed flour was used to produce protein hydrolysates using Alcalase (AL), Flavourzyme (FL) and Thermolysin (TH). Enzymes were used individually or in combination at a constant pH and temperature. The degree of hydrolysis ranged between 11 and 14%. The molecular weights of peptides determined, using a quadrupole orthogonal time-of-flight hybrid tandem mass spectrometer, ranged from 2062.9 ± 0.0 to 116,803.8 ± 0.4 Da. AL hydrolysate showed the lowest reducing power and ABTS radical scavenging activity, but a higher ACE inhibition and hydroxyl radical scavenging. Among all treatments, hydrolysates prepared using a combination of AL and FL exhibited the highest reducing power and metal chelation and high scavenging for ABTS, DPPH, hydroxyl radicals as well as ACE inhibitory activity. Combinations of AL and TH exhibited the highest ACE inhibitory activity with an IC50 value of 0.53 mg/mL. These results indicate that date seed protein hydrolysate could be used as a potential health promoting ingredient with antioxidant and ACE inhibitory activities.

No abstract

No abstract

Physicochemical characteristics and fatty acid composition of crude oil and lipoxygenase activity of six varieties of pumpkin and melon seeds were investigated. Data obtained for the iodine value, saponification number, and acid value compare well with those of other edible oils. The major fatty acid in total lipid was 18:2 (n = 6), representing 68.7% for Citrullus lanatus (Chinese), 65% for C. colocynthis, 63.7% for C. lanatus (Iranian), 62% for C. lanatus (Egyptian), 53% for Cucurbita moschata, and 43% for Cucurbita pepo. Lipoxygenase activities varied among seeds. The residual enzyme activities after roasting were different among the six varieties and were in the range of 0−60% of the original activity. Keywords: Pumpkin; melon; lipoxygenase; physicochemical characteristics

No abstract