Antioxidant Activity of Peptides Obtained from Cotton Ground Oil-Cake Proteins

Abstract

Antioxidant activity of the peptides derived from proteins of defatted cottonseed kernels and cotton ground oil-cake by their enzymatic hydrolysis with acidic (Asp. niger) and neutral proteinases (Bac. amyloliquefaciens) was studied. Antioxidant activity of the derived peptides depended on the used proteins and enzymes. The peptides derived by using of neutral proteinase possessed higher antioxidant activity, in comparison with the peptides derived by acidic proteinases.

Bioactives and Extracellular Enzymes Obtained from Fermented Macrofungi Cultivated in Cotton and Jatropha Seed Cakes

“…Cakes, for themselves, present high antioxidant activity [7]. The high antioxidant activity of JSC is attributed to high concentrations of phenolic compounds [41] and, in CSC due to the presence of peptides with antioxidant activity, which reduces catechin oxidation [42] and the presence of secondary metabolites such as gossypol [43]. Guimarães et al [41] observed a reduction of 97.8% of the antioxidant activity in JSC and CSC after 15 days of macrofungi fermentation.…”