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

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.