ANTIOXIDANT ACTIVITY OF PEPTIDES OBTAINED BY ENZYMATIC HYDROLYSIS FROM PROTEINS OF AMARANTH (Amaranthus hypochondriacus L.) STUBBLE

Authors

  • Cirilo Hipólito-Nolasco
  • Ofelia Ramírez-Isidro
  • Oscar Núñez-Gaona
  • Alma Xóchil Ávila-Alejandre
  • Alejandro Hernández-López
  • María de Jesús García-Gómez

DOI:

https://doi.org/10.47163/agrociencia.v56i3.2800

Keywords:

Amaranthus, antioxidant activity, peptides.

Abstract

This research work is focused on the enzymatic hydrolysis of amaranth (Amaranthus hypochondriacus) stubble to obtain peptides and demonstrate their antioxidant activity. To this aime, we analyzed extracts of leaves and stems of this plant species. Amaranth stubble was dried and grounded to 0.1 mm particle size and treated by enzymatic digestion using Flavourzyme® or Alcalase®. The hydrolysis degree was 16.31 % and 12.64 %, for each digestion, respectively. The peptides obtained showed antioxidant activity in all the range of molecular size from < 1 kDa to >10 kDa. Our findings indicate that amaranth stubble is an available material that can be used to obtain peptides with antioxidant activity.

Additional Files

Published

16-05-2022

Issue

2022: Early Access 56 (3)

Section

Biotechnology

License

Agrociencia is published every 45 days, in an English format, and it is edited by the Colegio de Postgraduados. Mexico-Texcoco highway Km. 36.5, Montecillo, Texcoco, Estado de México, CP 56264, Telephone (52) 5959284427. www.colpos.mx. Editor-in-Chief: Dr. Fernando Carlos Gómez Merino. Rights Reserved for Exclusive Use: 04-2021-031913431800-203, e-ISSN: 2521-9766, granted by the National Institute for Author Right.