Showing 34 results for Antioxidant Properties
Volume 5, Issue 2 (9-2016)
Abstract
In this study, gelatin was first extracted by alkaline and acidic treatment including 0.19 N NaOH and 0.12 N acetic acid solution by ratio of skin of rainbow trout (Oncorhynchus mykiss (to solution of 1 to 7 and then heat treatment in 50 °C. Then, hydrolysed by alcalase enzyme for 4 hours with the ratio of enzyme to the substrate 1 to 100 and the degree of hydrolysis were measured after 4 hours. DPPH and ABTS free radical scavenging activity, as well as reducing power assay of gelatin hydrolysate were measured. The results showed that the degree of hydrolysis after 4 hours was 46/7%. Also the highest DPPH and ABTS free radical scavenging and reducing power at concentration of 10 mg/ml were 39/8%, 50/7%, and 0/123, respectively. The skin from fish filleting can be a suitable raw material for extraction of peptides with biological activities. The results showed that peptides derived from rainbow trout fish skin gelatin can be considered as a natural antioxidant.
Volume 7, Issue 2 (6-2018)
Abstract
Aims: Fish egg has a high nutritional value and is known as an offshore product in the fish processing industry in Asia. Thus, the present study aimed at evaluating proximate and amino acid composition, antioxidant properties, ACE inhibitory effect, and antibacterial power of protein hydrolysates from lyophilized common carp roe by Alcalase.
Materials and Methods: In the present experimental study, the lyophilized roe was subjected to hydrolysis by Alcalase for 30, 60, 90, and 120 minutes at pH 8 and 55˚C. Fat, as well as moisture, ash and protein were measured by AOAC and amino acid composition by high-performance liquid chromatography-mass spectrometry. DPPH scavenging activity, metal ion chelating, ACE inhibitory effect and anti-bacterial power of the samples were analyzed. The data were analyzed by SPSS 21, using ANOVA and LSD tests. Antioxidant property of hydrolysates increased with their concentrations.
Findings: By increasing the hydrolysis time, protein content, protein recovery percentage, and ash content increased, but the amount of fat and moisture decreased. The most abundant amino acids in common carp roe and its protein hydrolysates were valine, lysine, arginine, and leucine. The antioxidant properties of the samples increased with increasing concentration. DPPH scavenging activity of hydrolysates at 20mg/ml was significantly higher than that of BHT solution (p<0.05). All the hydrolysates exhibited antioxidant, ACE inhibitory and antibacterial effects.
Conclusion: Due to the high content of protein, bioactive peptides, and essential and unnecessary amino acids, Common carp roe protein hydrolysates has a high antioxidant property, ACE inhibitory and antibacterial properties.
Volume 11, Issue 2 (5-2022)
Abstract
In this study, the orangefin ponyfish (Leiognathus bindus) was hydrolyzed by alcalase in an enzyme to substrate ratio of 1: 100 for 300 minutes, and the degree of hydrolysis was measured for 5 hours. Also, the hydrolysate was fractionated by centrifugal having molecular mass cutoffs of 3, 10, and 30 kDa, and four peptide fractions were obtained. Then, the antioxidant activity (DPPH and ABTS free radicals scavenging activity) of peptide fractions, as well as hydrolysate, were measured at different hydrolysis times. The degree of hydrolysis was the highest (55.43 ± 2.11%) at a hydrolysis time of 240 minutes. The hydrolysate had a high amount of hydrophobic amino acids (50.6%) which cause antioxidant properties. The results of DPPH radical scavenging activity showed that the highest scavenging activity was obtained at a hydrolysis time of 240 minutes (75.59 ± 1.46). Also, among all the fractions, the 3-10 kDa fraction exhibited the highest scavenging activity compared to other fractions (80.58 ± 2.96% at a concentration of 5mg /ml). Based on the result of ABTS radical scavenging, the highest activity was reported at 240 minutes after hydrolysis (50.54 ± 0.63). Also, among all peptide fractions, the 3-10 kDa fraction had significantly higher scavenging activity than other fractions (84.58 ± 0.44 at a concentration of 5 mg /ml). The results of this study showed that the peptides obtained by enzymatic hydrolysis of orangefin ponyfish are a good candidate for providing antioxidant properties.
Mohammad Dolat Abadi, Zeinab Raftani Amiri, Reza Esmail Zadeh Kenari,
Volume 11, Issue 45 (3-2014)
Abstract
Walnut green husk is waste of walnut that can be valuable source of natural compounds with antioxidant properties. In this study, the effect of regions (Shahrood, Bandar Gaz and Hzargarib),solvent (ethanol 96%, Water and ethanol - water (1:1 v/v)) and extraction time (6 to 24 hours) on the yield of extracted phenolic compounds from walnut green husk has been analyzed. Immersion method at room temperature in a factorial experiment with three replications in a completely randomized design has been used. Then, bioactive properties of walnut green husk extract in a completely randomized design have been compared. The total phenol content of the extract was determined by the method of Folin- ciocalteau. Antioxidant activity of the extract by the reducing power of Iron III and DPPH free radical scavenging ability was evaluated. The results of this study showed that, the solvent polarity, time extraction and plant habitat are effective on amount of extracted phenolic compounds; and also antioxidant activity of the extract depends on the concentration of phenolic compounds. The highest phenolic compounds with 49.66 mg/g (based on Galic acid) were achieved from Hezar jerib walnut green husks with water - ethanol solvent (1:1 v/v) for 24 hours. Also, the most antioxidant properties of the extracts were shown in this extract.
Volume 12, Issue 1 (12-2022)
Abstract
The aim of this study was to extract astaxanthin from banana shrimp (Fenneropenaeus merguiensis) using ultrasound assisted method and to investigate its antioxidant properties. Extraction with organic acetone solvent was performed by soaking on a magnetic stirrer at room temperature for 5, 10, and 15 minutes, as well as neutralization tests of DPPH and ABTS free radicals. Fe3+ ion reduction was carried out. One-way analysis of variance was used for statistical analysis of the data. The best astaxanthin yield was 79.5±0.012 µg/g in the conditions of 20 minutes of magnetic stirrer at ambient temperature with 400 watts of ultrasound for 10 minutes, and the lowest average yield was observed in the condition of 15 minutes of magnetic stirrer at ambient temperature with 400 watts of ultrasound with a time of 15 minutes with a value of 69.3±0.049 µg/g. The findings of all three ABTS, DPPH, and Fe3+ ion reduction tests revealed that the settings were 20 minutes of magnetic stirrer at ambient temperature followed by 10 minutes of 400 watts of ultrasound. In summary, the results of this study demonstrated that using ultrasound for a shorter period of time has a better effect, while increasing the time diminishes the yield and antioxidant qualities.
Volume 13, Issue 4 (11-2024)
Abstract
| Purpose of present study was extraction of fucoidan from Sargassum ilicifolium using hot water (HWM) and enzymatic-ultrasonic (EUM) methods and evaluation of its properties. The yield, FT-IR spectra, antioxidant (DPPH radical scavenging and reducing power) and emulsifying properties of extracted fucoidan were evaluated. Results showed that the yield of fucoidan extracted by EUM (11.49%) was higher than those extracted by HWM (9.15%). The FT-IR spectra of both polysaccharides were similar and confirmed the presence of sulphate, hydroxyl and carboxyl groups. Polysaccharides extracted by HWM method showed higher DPPH radical scavenging (36.27-49.81%) and reducing power (0.114-0.173 Abs) activities than those extracted by EUM (23.20-38.83% and 0.126-0.169 Abs). Results also showed that both of the extracted fucoidan were able to emulsify the sunflower, corn, and canola oils. In this regards, fucoidan extracted by HWM showed higher emulsification index (E24) in sunflower (34.93%) and corn oils (30.49%). However, fucoidan extracted by EUM showed higher E24 in canola oil (38.82%). The results of the present study showed that the extracted fucoidan possess biological and functional properties and therefore it can be used as an active component in the formulation of nutraceuticals supplements and functional food products. |
Reyhaneh Khalafi, Seyed Amir Hossein Goli, Mohammad Behjatian Esfahani,
Volume 13, Issue 51 (7-2016)
Abstract
Honey is a natural sweet substance produced by honeybees from the nectar of plants (nectar honey), secretion of living parts of plants or secretion of plant-sucking insects (honeydew honey). The aim of this study was determination of composition and evaluation of physicochemical properties of 10 honey samples (Coriander, Dill, Ziziphus, Thyme, Parsley, Qnqal, Astragal, Alfalfa, Tamarisk and Orange blossom honeys) collected from different regions of Iran especially Isfahan. Therefore physiochemical tests such as moisture content, total soluble solids, acidity, specific gravity, viscosity and total sugars on honey samples was done. Also the total amount of phenolic compounds using Folin-Ciocalteu reagent and antioxidant activity by DPPH method was evaluated. According to the obtained results, it can be concluded that Dill honey is the most viscous honey because of the lowest moisture content among honey samples. Thus, it has the longer shelf life compared to other samples during the storage. Ziziphus honey had the highest phenolic compounds and antioxidant activity while Orange blossom honey had the lowest phenolic compounds and Astragal honey possessed the lowest antioxidant activity. Thus it can be said that Ziziphus honey had the highest nutritional value among 10 samples of honey. High correlation coefficients between phenolic compounds and antioxidant activity indicated that these compounds are main responsible for the antioxidant properties of honey.
Atefeh Amiri Rigi, Ghasem Yosefi, Shima Yosefi, Zahra Emam Jomeh,
Volume 13, Issue 56 (10-2015)
Abstract
In order to increase the shelf life, improve availability and reduce the storage and transportation costs, our study aimed at concentrating of two kinds of juices obtained from two raspberry cultivars (modified black and wild red) by two new techniques of vacuum and microwave in three pressure levels 12, 38/5 and 100 kPa. The influence of concentration process and operational parameters (concentrating duration and pressure) on color factors (a*, b* and L*) and antioxidant activity of the final product were assessed. Considering that the samples color is influenced by the presence of anthocyanins, relationship between color and antioxidant activity were determined by a high coefficient of determination (R2= 1). Results suggest color and anthocyanins deteriorate over time. Deterioration rate depends on the kind of concentration process and process pressure, being higher in evaporator-rotary technique and atmospheric pressure. Moreover, anthocyanin half-life times in the pressures 100, 38.5 and 12 kPa were 93.7, 97.7 and 103 min in evaporator-rotary technique and 146.5, 233 and 480 min in microwave technique for modified black raspberry, respectively while being 93.5, 115.5 and 117 min in evaporator-rotary and 118, 480 and 515 min in microwave technique for wild red raspberry, respectively.
Volume 14, Issue 0 (2-2025)
Abstract
In recent decades, the aquaculture industry has experienced a growing trend. In this regard, rainbow trout (Oncorhynchus mykiss) is known as one of the most popular species in the world and in Iran, with Iran ranking first in the production of this fish with an annual production of about 237,710 tons. After processing this fish, about 30% of it is considered as processing residue, which includes head, bone, viscera, etc. In the present study, a mixture of minced head and backbone waste from this fish was used to extract glycosaminoglycan using the alkaline dissolution method. The results showed that the extraction yield, carbohydrate, sulfate, uronic acid and protein content of the extracted glucosamine-glycan sample were 1.96 ± 0.14, 59.67 ± 3.66, 10.19 ± 0.38, 7.76 ± 0.20 and 11.23 ± 1.43%, respectively. Additionally, the infrared spectroscopy (FTIR) analysis of the obtained sample indicated the presence of broad peaks in the range of 3200 to 3600 cm-1 and 2700 to 3000 cm-1, corresponding to the functional groups –OH and the stretching band C-H, and the bending band of sulfate S=O at 1245 cm -1. Furthermore, the stretching band of the functional group COO-, related to the presence of uronic acid in the extracted sample, was observed in the range of 1480 to 1640 cm -1. The peaks appearing at 1385 and 11450 cm -1 were related to the stretching band O-C=O and the stretching vibration –CO in the COOH group.
Zahra Abutalebi, Aktram Pezeshki, Babak Ghanbarzadeh, Maryam Khakbaz Heshmati,
Volume 16, Issue 89 (7-2019)
Abstract
Today, there are lots of researches on finding a good alternative to sweet gums, including the use of sugar-free gum (made from alcoholic sugar). Pistacia atlantica is the source of saghes juice from the wild pistachios, and researchers from medicinal plants use saghes to make natural gums. In this study, to improve the nutritional, antioxidant and rheological properties, production of gum has been studied using base Pistacia atlantica and alcoholic sugar. Nine test formulations produced using combinations of resin, sorbitol, xylitol and isomalt, as well as mono and di-glycerylic acid citric, monosodium monohydrate and glacial acetic anhydride, lecithin and glycerol plasticizer in different amounts. Also testing Physicochemical, rheological, antioxidant and sensory evaluation done in 60 days of storage. With increasing storage time, moisture content decreased in all samples. The amount of controlled sample sweetener (50% sugar, 30% resin and 20% glucose) was about 45.47%. While in other samples, considering the use of alcoholic sugars, their sweetness content was zero percent. In all samples with increasing amount of gum, total phenol and controlling DPPH free radical increased. In total samples 4, 5, 6 and second blank with common formulation (40% resin, 34% xylitol, 5% sorbitol, 20% isomalt, 0.3% glycerol, and 0.7% essential oil of mint) in terms of high antioxidant strength, mechanical properties, moisture, overall acceptability of texture, appearance, taste, have the highest reception from assessors. According to the results of this study, it can be concluded that using gum base with alcoholic sugars and preparing optimal formulation from them, we can obtain a natural product with nutritional, antioxidant and suitable texture as a replacement to industrial gums.
Vali Rabiei, Rasoul Heydarnajad Giglu, Farhang Razavi,
Volume 16, Issue 92 (9-2019)
Abstract
Apples are an important source of polyphenols in the human diet and the consumption of this fruit has been linked to the prevention of degenerative diseases. This study deliberation of the physicochemical and antioxidant properties of some cultivars of apples cultivated in Zanjan province were measured as a suitable strategy for their evaluation in 2017. The total phenol content, total flavonoid, anthocyanin, chlorophyll, carotenoid, antioxidant properties, pectin, soluble solids, total acid and flavor index in the skin and pomace of nine apple cultivars (Malus domastica) including "Top Red", "Granny Smith", "Dellbar Stewal", "Golden Primorz", "Idared", "Red Delecious", "Red Starking", "Jonagold" and "Golden Delicious" were evaluated and clustered. According to the cluster analysis based on the accumulation of phenolic substances in the skin of fruits, there was no significant difference between Granny Smith and Red Delecious cultivars and had at least a significant difference with Top Red. The results showed that the amount of phenolic compounds in fruit skin was higher than pomace, and the amount of these compounds were distinct in various cultivars. The highest amount of total phenol, chlorophyll, carotenoid, flavonoids and anthocyanin was measured in fruit skin. As the final result, the highest amount of skin phenol (6.4 mg.kg-1), pectin (2.31%), skin chlorophyll (80.82 mg.g-1) and antioxidant properties (83.73%) were observed in Granny Smith variety compared to the others.
Shadi Basiri, Farzad Gheybi, Navid Basiri,
Volume 16, Issue 92 (9-2019)
Abstract
Honey is a natural sweet substance that the bee collects, treats it from the floral nectar and stores it in honeycombs. Honey has many nutritional and medicinal properties. The purpose of this research is to determine the effect of honey production area and its harvest time on the physicochemical and antioxidant properties of natural honey. Honey samples were collected from three areas of Shirvan, Kashmar and Neyshabour in Khorasan Province in two different seasons, spring and autumn. The honey was completely pure and was made from natural flowers in the region. In this research, some physicochemical, antioxidant and microbial properties of honey samples were evaluated. The results showed that spring honey samples with a moisture content (16.6%) and brix (81.36%) had the highest and lowest moisture content and Brix degree respectively than the samples harvested in the fall. Also, spring honey with a color intensity of 0.005%, had a brighter color than the autumn samples. Also, spring honey had more phenolic compounds (0.067 mg/kg honey) and higher antioxidant and antibacterial properties (respectively 61.1856, 100%) than the fall samples. Among honey samples, Kashmar honey had the highest antioxidant capacity (54.3) and honey Neishabour had the highest amount of phenolic compounds (0.052 mg/kg). Antimicrobial effect of Shirvan honey samples was the highest (83.33%). All honey samples did not contain sulfite reducing bacteria that indicated correct hygienic management in honey processing and showed good microbial quality of honey samples. All of the honey samples did not contain sulfite reducing bacteria, which show proper hygienic management in honey processing and appropriate microbial quality of honey samples.
Shabnam Yaghobifar, Vali Rabiei, Farhang Razavi, Davood Javadi, Akbar Hassani,
Volume 17, Issue 103 (8-2020)
Abstract
As one of the most important nuts, hazelnut (Corylus avellana L. ) contain a valuable set of antioxidants and nutrients. The quality of hazelnut kernel was strongly affected by kernel compounds. The antioxidant capacity and biochemical compounds depends more on the cultivar, climatic conditions and the interaction between climatic conditions and genotypes. The present study was conducted to determine the quality properties including vitamin C, antioxidant activity, total phenol, flavonoid and mineral element in 11 cultivars and genotypes included seven imported cultivars (Ronde dupimont, Negreta, Segorbe, Sivri, Morfineski, Fertile decotard and Sochi), and four local Iranian genotypes (Eshkevar1, Eshkevar2, Eshkevar3 and Eshkevar 4) in the Rudsar Eshkevarat region in 2017. Analysis of variance results were showed that there was significant difference (P≤0. 01) among examined cultivars for all characters and showed high genetic variation in all of the studied cultivars. Correlation analysis showed the existence of significant positive and negative correlation among some important traits. According to the cluster analysis dendrogram performed by "Ward" method, cultivar and genotypes of hazelnut in Euclidian distance 27 were classified into four clusters.
Tayebe Shahi, Seid Mahdi Jafari, Morteza Mohammadi, Mohsen Pouyan, Mahdi Ebrahimi, Sareh Hoseini,
Volume 17, Issue 107 (1-2021)
Abstract
abstract
Natural vinegar is produced from two stages of alcoholic fermentation by yeasts and acid fermentation by acetic acid bacteria. The most important effective factors in vinegar production process are availability of nutrients and yeast content for faster and higher rate of fermentation processes. This study was carried out to evaluate the effect of yeast level (0, 2 and 4%) and glucose concentration (0 and 10%) on parameters including acidity, pH, brix, phenolic compounds and antioxidant properties of jujube vinegar. For this purpose, washed jujubes were exposed to different concentrations of glucose and yeast. Then the samples were kept for 45 days at 45 ° C to produce vinegar. Our results showed that there was a direct correlation between the increase of yeast and glucose content with acidity, brix, phenolic compounds, antioxidant properties and pH reduction; the amount of yeast was more effective than glucose. Also, we found that pH and acidity were between 3.00-3.46 and 1.39-3.51, respectively. A good correlation was observed between total phenolic content and antioxidant activity. The minimum and maximum phenolic compounds and antioxidant properties were 3582.8 mg / L and 33.87%, 6403.3 mg / L and 45.37%, respectively which was obtained with 2% yeast and 0% glucose, and 4% yeast and 10% glucose. Obtained results indicated that yeast increases the antioxidant property and reduces vinegar production time to 35 days in 4% yeast than 2% and 0%, which is an important economic factor in the production of vinegar.
Fatemeh Saberi, Sepideh Khorasani, Fatemeh Shahdadi,
Volume 18, Issue 112 (6-2021)
Abstract
Ghavoot is a traditional food product that is made from a combination of powders of several types of plant seeds mixed with sugar. It is traditionally used for its energogenic, analgesic, anti-inflammatory, and anti-anxiety properties. In this study, the effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot was investigated. The total phenolic content and antioxidant activity of ghavoot samples were measured using Folin–Ciocalteau and DPPH (2, 2-diphenyl-1-picrylhydrazyl) methods, respectively. The results showed that there was a significant difference in terms of percentage of dry matter (61.37-70.58), brix (38.83-77.56), ash (1.5-3.41), total sugar (16.73 -57.15) and fat (8-22/6) among the studied ghavoot samples. The amount of phenolic compounds was in the range of 1248.73 to 1329.49 mg gallic acid equivalent/100 g sample, and the highest amount of phenolic compounds and antioxidant activity was related to the samples with chia seeds. The results of color indexes showed that the highest amount of L index was related to buck wheat ghavoot samples and the highest amount of a and b indexes were observed in chia samples. In general, the results of this study showed that buckwheat, quinoa and chia cereals as semi cereal can be used in the preparation of ghavoot and it is possible to use the nutritional and antioxidant properties of these compounds in the production of this traditional product.
Anis Jafari, Mahsa Tabari, Mojgan Emtiyazjoo,
Volume 18, Issue 116 (10-2021)
Abstract
Background and Aim: Yogurt is one of the most popular dairy products that is widely consumed around the world, which has received much attention due to its high nutritional value and economic importance. Therefore, in this study, by considering different indicators, in order to improve the nutritional properties of yogurt and produce products with desirable and uniform quality, by adding essential oils to control acidity, prevent and cover the acidity over time and also achieving antioxidant properties.
Methods: In this study, after preparing probiotic yogurts containing saffron, thyme and black cumin essential oils at four levels (0, 0/5, 1 and 2), physicochemical properties (PH, acidity, color, hydration and viscosity) and sensory properties were studied in a completely randomized manner in three replications over 21 days.
Results: The results of the evaluations of this study showed a significant effect of independent variables and also their synergistic effect at the level of 0.5% on the properties of yogurt. In the study of color parameters, it was observed that the brightness decreased with increasing the concentration of essential oil so that the control sample had a higher L* index, also a* and *b index increased with increasing essential oil concentration. The increase in b* index was more due to the presence of carotenoid pigments in saffron essential oil. The pH changes of yogurt treatments were completely affected by microbial growth in the treatments, which significantly reduced and increased the acidity over a period of 21 days (P ≤ 0.05).
Conclusion: Enrichment of probiotic yogurt formulated with essential oil can be a good option in improving the functional properties of the final product and enhancing its antioxidant properties.
Tayebe Shahi, Seid Mahdi Jafari Jafari, Mohsen Pouyan, Mahdi Ebrahimi, Hossein Raghara, Sareh Hosseini,
Volume 18, Issue 121 (3-2022)
Abstract
vinegar is a functional and widely used seasoning around the world that is made from various raw materials. Since there are many reports confirming the antioxidant power of vinegar and its use as a fat burner and weight-loss ingredient, so it is necessary to study the composition and characteristics of different types of vinegars. Jujube vinegar was prepared using different treatments and the best product was selected. Traditional grape and apple vinegars and industrial apple vinegar were also purchased from the local market. physical and chemical tests including acidity, pH, calorimetric, antioxidant capacity, phenolic compounds, sensory and color evaluation were performed on vinegar samples. Based on the results, the minimum and maximum values for pH, acidity, and Brix tests were 2.91 to 3.27, 3.20 to 5.31, and 4.93 to 14.47, respectively. The highest amount of phenolic compounds (5042.67) and antioxidant activity (32.88%) was observed in jujube vinegar. The lowest color components of L, a, and b were 26.11, -5.20, and 32.21 in industrial apple vinegar, respectively. The highest and lowest scores of Average Comparison for taste, color, odor, and general acceptance were observed in jujube vinegar and commercial apple vinegar. The type of raw material and the conditions of the fermentation process have the greatest impact on the quality of the final vinegar the correlation between the color of the traditional vinegar samples and antioxidant properties indicates the presence of more phenolic compounds, which in the case of commercial apple vinegar indicates the presence of caramel in vinegar
Shamimeh Azimi-Salim, Maryam Azizi Lalabadi, Milad Tavassoli, Mahmood Alizadeh-Sani,
Volume 18, Issue 121 (3-2022)
Abstract
In this study, biodegradable packaging based on gelatin biopolymer (at a concentration of 3% w/w) containing nanoparticles of titanium dioxide (at a concentration of 1% w/w) and saffron extract (at a concentration of 2% v) by evaporation method was synthesized. In this study, physical properties (thickness, transparency, moisture content, solubility and water vapor permeability), mechanical, antimicrobial and antioxidant properties, structural and transparency properties of films were investigated. After analyzing the data, the results showed that the effect of saffron extract and titanium dioxide nanoparticles on all the studied properties was significant (P <0.05). Addition of titanium dioxide nanoparticles and saffron extract increased the thickness, improved the mechanical properties and reduced the moisture content, water vapor permeability, transparency, and solubility. Also, nanocomposite films containing titanium dioxide nanoparticles and saffron extract showed antioxidant properties (% 80%) and acceptable antimicrobial effects, especially against gram-positive Staphylococcus aureus bacteria. According to the results of this study, this type of packaging can be suggested as a suitable alternative to synthetic packaging.
Masoomeh Khosravi Larijany, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Hoda Shahiri Tabarestany,
Volume 19, Issue 124 (5-2022)
Abstract
In this study, cantaloupe seed protein (Cucumis melo var cantalupensis) were used to obtain bioactive peptides with maximum antioxidant power (DPPH radical scavenging activity and reducing power for alkalase treatment,. For this purpose, in this study, the surface response methodology and central composite design with different levels of independent variables of enzyme to substrate ratio (E / S) 0.25%-3.25% , hydrolysis time 30-210 min, temperature 30C°-55 °C for alkalase enzyme. Optimal condition treatment obtained as enzyme to substrate ratio (E / S) 0.86, hydrolysis time 173.51 min and temperature 49.93 °C and adjasted- R2 for DPPH radical scavenging activity were 0.80 and 0.58, respectively, and for Fe2+ reducing power were 0.96 and 0.91 (alkalase treatment), respectively. respectively, indicating that the fitted model had a relatively good description of the data distribution. Antioxidant tests were performed using different concentrations of 50-200 ppm of the optimal treatment, and the results showed a positive effect of concentration on antioxidant properties. In all samples, hydrolyzed protein with alkalase showed higher antioxidant properties compared to, but was lower than the antioxidant activity of ascorbic acid as a positive control. The antioxidant properties of bioactive peptides make it possible to use them as a natural alternative to common antioxidant compounds in the food industry.
Rezvan Mousavi Nadushan, Fatemeh Asgari Mehrabadi,
Volume 19, Issue 126 (8-2022)
Abstract
Collagen is the most abundant protein of animal origin and the most important compound in the connective tissue which is widely used in the food and beverage industry. In addition, recent research has demonstrated the functional, beneficial, and potential properties of collagen extracted from aquatic wastes as nutraceuticals and for delivery systems of sensitive bioactive compounds. Therefore, the aim of this research was considered to study the structural charachters, antioxidant and functional properties of collagen and collagen hydrolysate extracted from the skin of common grouper (Epinephelus coicoides). In the present experimental study, the collagen sample was extracted by acid and enzymatic method and structural characters were studied by Fourier-transform infrared (FTIR) spectroscopy, Scanning Electron Microscope (SEM) and polyacrylamide gel electrophoresis (SDS-PAGE). DPPH radical scavenging, reducing Power and foam producing capacity also assessed.The results of Scanning Electron Microscope confirmed schistose structure, filamentus network, secondary and third structure, and the good interconnection and uniform porus matrix was noticed. The typical characters for type I collagen, including five peaks (amide A, amide B, amide I, amide II and amide III are observed in the spectrogram of collagen and collagen hydrolysate, also the preserved triple-helical structure were comfirmed.
The results of the functional properties and antioxidant activity of collagen from orange-spotted grouper skin also showed that with increasing the concentration, reducing power and DPPH radical scavenging ability increased. Comparing collagen and hydrolyzed sample, the foam producing capacity was proved just for collagen. Finally, it can be said that collagen and hydrolyzed collagen extracted from the skin of orange-spotted grouper with suitable antioxidant properties, and appropriate functional properties can be mass-produced as a bioactive compound and as emulsifier may be used in the food industry and in the production of Functional foods.
