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Extraction and composition characterisation of amino acids from tung meal

Author:
Zheng, Xiaotong, Zhang, Jinlong, Wu, Fengluan, Qu, Shuxin
Source:
Natural product research 2016 v.30 no.7 pp. 849-852
ISSN:
1478-6427
Subject:
Vernicia fordii, amino acids, antioxidant activity, chemical precipitation, cytotoxicity, hydrolysis, ingredients, pH, temperature
Abstract:
The most desirable content of amino acids (AAs) in the extracted products from tung (Aleurites fordii) meal was 93.88%, which was obtained from shelled tung meal at a hydrolysis temperature of 45°C and a isoelectric precipitation pH value of 4.4. Furthermore, the cytotoxic activity of extracted AAs was also evaluated by MTT assay. Antioxidant activity of extracted AAs was also measured by the DPPH assay. As a result, the high yield of extracted AAs exhibited so low cytotoxic and high antioxidant activity that had the potential use as a functional ingredient.
Agid:
5154080