Antioxidant activities of peptide hydrolysates obtained from the seeds of<i>Treculia africana</i>Decne (African breadfruit)

Osukoya, Olukemi Adetutu; Nwoye-Ossy, Miracle; Olayide, Israel; Ojo, Oluwafemi Adeleke; Adewale, Olusola Bolaji; Kuku, Adenike

doi:10.1080/10826068.2019.1709980

Cited by 11 publications

(12 citation statements)

References 28 publications

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“…Osukoya et al compared the capacity to release peptides from the African breadfruit seed of pepsin enzyme with that of trypsin and pancreatin. In this case, pancreatin was the enzyme that resulted in the highest amount of peptides [56].…”

Section: Methods Used For the Release Of Antioxidant Peptidesmentioning

confidence: 99%

“…Despite the popularity and industrial applicability of this procedure, its selectivity and extraction yield, in general, are very low. Extraction yield has been found to range from 23%, in the case of the African breadfruit seeds, to 56%, in the case of the pumpkin seeds [56,59]. After a purification step by acid precipitation, the protein contents of isolates reached 80%, 82%, and 90% for tomato, Chinese cherry, and African breadfruit seeds, respectively [42,55,56].…”

Section: Solid-liquid Conventional Extractionmentioning

confidence: 99%

“…Foods 2020, 9, x FOR PEER REVIEW 3 of 32 (Treculia Africana) [56], pumpkin (Cuburbita pepo [57][58][59][60][61][62] and Cucurbita moschata [20,32,63,64]), and date (Phoenix dactylifera) [65,66]. Some of these residues are released in the extraction of the oil fraction of seeds (such as pumpkin seeds or rapeseed) and of fruits (such as olives) or during the processing of fruits or vegetables such as pomegranate, Prunus fruits, tomato, muskmelon, watermelon, papaya, and mango.…”

Section: Obtaining Antioxidant Proteins and Peptides From Fruit Residuesmentioning

confidence: 99%

“…Incubation temperatures of 40-50 • C have been employed to promote protein solubilization. This strategy has been used in the extraction of proteins from the seeds of tomato, jujube, watermelon, Chinese cherry, African breadfruit, and pumpkin, as well as in pumpkin oil cake [21,37,[41][42][43]45,48,50,52,[55][56][57][58][59][60][61][62]. Despite the popularity and industrial applicability of this procedure, its selectivity and extraction yield, in general, are very low.…”

Section: Solid-liquid Conventional Extractionmentioning

confidence: 99%

“…Presence of potential antioxidants results in the inhibition of linoleic acid oxidation and the reduction of absorption. [14,16,17,28,33,35,44,49,56,63] Thiobarbituric acid reactive substances (TBARS)…”

Section: Ferric Thiocyanatementioning

confidence: 99%

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Extraction and Characterization of Antioxidant Peptides from Fruit Residues

Olivares-Galván

Marina

García

2020

Foods

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Fruit residues with high protein contents are generated during the processing of some fruits. These sustainable sources of proteins are usually discarded and, in all cases, underused. In addition to proteins, these residues can also be sources of peptides with protective effects against oxidative damage. The revalorization of these residues, as sources of antioxidant peptides, requires the development of suitable methodologies for their extraction and the application of analytical techniques for their characterization. The exploitation of these residues involves two main steps: the extraction and purification of proteins and their hydrolysis to release peptides. The extraction of proteins is mainly carried out under alkaline conditions and, in some cases, denaturing reagents are also employed to improve protein solubilization. Alternatively, more sustainable strategies based on the use of high-intensity focused ultrasounds, microwaves, pressurized liquids, electric fields, or discharges, as well as deep eutectic solvents, are being implemented for the extraction of proteins. The scarce selectivity of these extraction methods usually makes the subsequent purification of proteins necessary. The purification of proteins based on their precipitation or the use of ultrafiltration has been the usual procedure, but new strategies based on nanomaterials are also being explored. The release of potential antioxidant peptides from proteins is the next step. Microbial fermentation and, especially, digestion with enzymes such as Alcalase, thermolysin, or flavourzyme have been the most common. Released peptides are next characterized by the evaluation of their antioxidant properties and the application of proteomic tools to identify their sequences.

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Section: Methods Used For the Release Of Antioxidant Peptidesmentioning

confidence: 99%