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Production of bioactive proteins and peptides from the diatom Nitzschia laevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgaris
Author(s) -
Alzahrani Mona Ahmed J.,
Perera Conrad O.,
Hemar Yacine
Publication year - 2018
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.13642
Subject(s) - abts , dpph , hydrolysate , chemistry , spirulina (dietary supplement) , antioxidant , hydrolysis , food science , superoxide , biochemistry , enzyme , organic chemistry , raw material
Summary This research focuses on green production of bioactive proteins and hydrolysates from Nitzschia . A comparison of antioxidant activities was established between protein extracts and hydrolysates from Nitzschia and two other well‐known microalgae, chlorella and spirulina. Protein hydrolysates from these microalgae were produced using Alcalase ® , Flavourzyme ® and Trypsin. The hydrolysis process enhanced the antioxidant activities in general, especially those obtained using Alcalase ® . Nitzschia showed the highest ( P < 0.05) total phenolic content/reducing capacity (2.4 ± 0.02 mg GAE /100 g) after 90 min of hydrolysis with Alcalase ® . The ABTS [2,2′‐Azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid)] radical scavenging activity (66.77 ± 0.00%) was highest ( P < 0.05) after 120 min of hydrolysis, but DPPH (2,2‐Diphenyl‐1‐picrylhydrazyl radical) was low (29.59 ± 0.02%). A correlation between ABTS activity and total phenolic contents was the highest ( P < 0.05) for protein hydrolysates from all three organisms using Alcalase ® , but superoxide anion radical scavenging activity was intermediate for Nitzschia . Therefore, Nitzschia protein hydrolysates have the potential to be used as antioxidants.