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Antioxidant activities of rice bran protein hydrolysates in bulk oil and oil‐in‐water emulsion
Author(s) -
Cheetangdee Nopparat,
Benjakul Soottawat
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6842
Subject(s) - antioxidant , chemistry , emulsion , dpph , lipid oxidation , food science , rice bran oil , hydrolysis , thiobarbituric acid , soybean oil , tbars , hydrolysate , ferrous , peroxide , peroxide value , bran , organic chemistry , lipid peroxidation , raw material
BACKGROUND Recently, utilization of natural antioxidants in food processing has been of growing interest, owing to the concerns of health hazards of synthetic agents. Protein hydrolysates are a potent candidate for this purpose. In this work, rice bran protein hydrolysates (RBPH) with various degrees of hydrolysis (DH) were prepared, and their antioxidant activities in soybean oil and oil‐in‐water (O/W) emulsion were examined. RESULTS With increasing DH, RBPH showed increasing antioxidant activities, as evidenced by the increases in DPPH radical scavenging activity, reducing power and ferrous chelating activity ( P < 0.05). The improved activity was associated with increasing surface hydrophobicity (SoANS). After hydrolysis for 60 min, the content of hydrophobic amino acids was increased. When RBPH with various DH were incorporated into bulk soybean oil and O/W emulsion stored at 37 °C for up to 15 days, lipid oxidation was successfully retarded, especially when DH increased. The efficiency in prevention of oxidation was dose dependent (0–10 g L −1 ), as indicated by the lower peroxide value and thiobarbituric reactive substances. CONCLUSION The present work suggests that RBPH might be potently employed as a natural antioxidant in both bulk oil and emulsion models. © 2014 Society of Chemical Industry