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The effect of enzymatic hydrolysis on the biological properties of O enothera biennis , B orago officinalis and N igella sativa seedcake by‐products from oil pressing
Author(s) -
RatzŁyko Anna,
Arct Jacek,
Herman Anna,
Pytkowska Katarzyna,
Majewski Sławomir
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12475
Subject(s) - hydrolysis , chemistry , enzymatic hydrolysis , reducing sugar , antioxidant , food science , flavonoid , biochemistry , sugar
Summary The biological properties of ethanolic (50%, v/v) extracts from O enothera biennis , B orago officinalis , N igella sativa seedcake before and after enzymatic hydrolysis by alpha‐amylase (EC 3.2.1.1) from A spergillus oryzae , beta‐glucosidase (EC 3.2.1.21) and beta‐glucanase (EC 3.2.1.6) from A spergillus niger combinations in a ratio of 1:1:1 were investigated. Total phenolic, flavonoid and reducing sugar content for O . biennis extract after enzymatic hydrolysis was, respectively, 0.5, 1.5 and 2 times higher in comparison with nonhydrolysed extract. Iron‐chelating and O 2 − radical‐scavenging activity of O . biennis seedcake extract after hydrolysis ( IC 50 = 0.076 mg mL −1 and IC 50 O 2 − = 0.050 mg mL −1 ) was at a similar level as that nonhydrolyeed ( IC 50 = 0.070 mg mL −1 and IC 50 O 2 − = 0.065 mg mL −1 ). The antioxidant activity was two times higher after hydrolysis than before enzymatic hydrolysis of O . biennis seedcake extract. Also strong elastase inhibition activity has been shown to O . biennis seedcake extract before ( IC 50 = 0.095 mg mL −1 ) and after enzymatic hydrolysis ( IC 50 = 0.07 mg mL −1 ), respectively. Oenothera biennis and B . officinalis seedcake extracts before and after hydrolysis have stronger antibacterial activity against P seudomonas aeruginosa strain in comparison with N . sativa seedcake.