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In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides
- Silveira Coelho, Michele, de Araujo Aquino, Sabrine, Machado Latorres, Juliana, de las Mercedes Salas-Mellado, Myriam
- Food hydrocolloids 2019 v.91 pp. 19-25
- Saccharomyces cerevisiae, antioxidant activity, byproducts, cold, feeds, flour, hydrocolloids, hydrogen peroxide, hydrolysates, lipid peroxidation, meat, models, oils, peptides, protein concentrates, protein hydrolysates, subtilisin, ultrafiltration
- The industrial production of chia oil is carried out by cold extraction of the seed. This process generates residues, the by-product, currently used in the manufacture of defatted chia flour and animal feed, being a low cost product. The objective of this study was to hydrolyze proteins from the by-product of chia oil and to obtain peptides with antioxidant properties. Chia flour by-product (CF), a protein-rich fraction (PRF), and chia protein concentrates (CPC1 and CPC2) were hydrolyzed with Flavourzyme (F), Alcalase (A), and a sequential system (S). The hydrolysates were then ultrafiltered, obtaining the fractions F1 (>10 kDa), F2 (3–10 kDa), and F3 (<3 kDa). The antioxidant capacity was measured in the hydrolysates and in the peptide fractions. Peptides corresponding to CPC1-F3 and CPC2-F3 fractions displayed the best antioxidant properties, although those of CF-F2 and PRF-F2 were also good. The Flavourzyme-generated hydrolysates were superior antioxidants, followed by those prepared with Alcalase. CPC2-S F2 (500 μg g−1), CF-S F3, CF-A F3 and PRF-A F3 fractions in concentrations of 250 and 500 μg g−1 presented the best action against the lipid oxidation in a model meat system, indicating the possible efficacy of these peptides as antioxidants in food products. Furthermore, CF-S F3, CPC2-F F2, CPC1-A F2, and CPC1-F F2 significantly increased Saccharomyces cerevisiae survival when exposed to hydrogen peroxide. In conclusion, protein hydrolysates from the by-product of chia oil production have potential in vitro and in vivo antioxidant capacity and can effectively inhibit lipid oxidation in food models.