Antioxidant Activities in Vitro and in Cells and Amino Acid Composition of Rapeseed Peptides

doi:10.7506/spkx1002-6630-201613007

Abstract

Abstract:

The rapeseed protein hydrolysate (RPH) obtained by enzymatic hydrolysis of double-zero rapeseed with Alcalase
2.4L was separated by ultrafiltration and gel filtration chromatography to produce active peptide fractions. The antioxidant
activity of RPH and its active peptides was evaluated in vitro. Furthermore, the amino acid composition of the most potent
antioxidant fraction was analyzed. The results showed that RPH was separated into 4 fractions in different molecular weight
ranges. RPH-P4 (molecular weight < 3 kD) had the strongest antioxidant capacity among these peptide fractions. RPH-P4 was
further separated by gel filtration on Sephadex G-15 into 3 peaks. The antioxidant capacity of RPH-P4-S3 was far higher than
that of 2 other peaks (P < 0.05). Its oxygen radical absorbance capacity (ORAC) value was (1 951.90 ± 20.35) μmol TE/g
sample, cellular antioxidant activity (CAA) value (143.38 ± 4.11) μmol QE/g sample, and EC50 value (45.63 ± 3.67) μg/mL.
The content of antioxidant amino acids in RPH-P4-S3 was as high as 72.90%, and the essential amino acid content was
53.52%. This research suggests that RPH-P4-S3, produced by enzymatic hydrolysis of double-zero rapeseed with Alcalase
2.4L, has high antioxidant activity and nutritional value and thus can be applied in the development of antioxidant-related
functional foods and healthcare products as a functional ingredient.

Key words: rapeseed peptides, oxygen radical absorbance capacity, cellular antioxidant activity, amino acid analysis

CLC Number:

TS201.4

ZHANG Jing, ZHANG Yiyi, XU Feiran, SHI Jiayi, JU Xingrong, WANG Lifeng. Antioxidant Activities in Vitro and in Cells and Amino Acid Composition of Rapeseed Peptides[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613007.

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