Home           Contact us           FAQs           
   Journal Page   |   Aims & Scope   |   Author Guideline   |   Editorial Board   |   Search
2013 (Vol. 5, Issue: 06)
Article Information:

Antioxidant Effect and Water-Holding Capacity of Roselle (Hibiscus sabdariffa L.) Seed Protein Hydrolysates

Fatoumata Tounkara, Bernard Sodio, Tidjani Amza, Guo-Wei Le and Yong-Hui Shi
Corresponding Author:  Guo-Wei Le 

Key words:  Antioxidant activity, molecular weight distribution, pancreatin, pepsin, Roselle seed protein hydrolysates, water-holding capacity,
Vol. 5 , (06): 752-757
Submitted Accepted Published
February 05, 2013 March 14, 2013 June 05, 2013

The aim of this study was to investigate the effect of in-vitro pepsin and pancreatin digestion of proteins extracted from Roselle seed on the production of bioactive peptides. Defatted Roselle seed flour was used to extract different protein fractions namely globulin, albumin and glutelin. The proteins were digested using pepsin (1 h) followed by pancreatin (1 h) in order to produce hydrolysates with good antioxidant activity. The prepared hydrolysates were as effective as antioxidants in model systems, in scavenging of free radicals and acting as reducing agents. This effect was concentration-dependent and was also influenced by the type of protein fraction. The albumin fraction hydrolysates prepared showed the highest antioxidant activity followed by Glutelin and Globulin hydrolysates respectively (Albumin hydrolysates>Glutelin hydrolysates>Globulin hydrolysates). All of the prepared hydrolysates were also found to be effective in enhancing water-holding capacity and cooking yield in a meat model system. Albumin hydrolysates showed the highest improved meat cooking ability followed by Glutelin and Globulin respectively (Albumin hydrolysates>Glutelin hydrolysates>Globulin hydrolysates). The molecular weight distribution analysis of the hydrolysates was determined and most of the peptides were found between 1000 Da and below. The study findings suggest that Roselle seed protein hydrolysates can be applied as functional food ingredients and that their composition determines their functional properties thus their potential application in the food and feed industries.
Abstract PDF HTML
  Cite this Reference:
Fatoumata Tounkara, Bernard Sodio, Tidjani Amza, Guo-Wei Le and Yong-Hui Shi, 2013. Antioxidant Effect and Water-Holding Capacity of Roselle (Hibiscus sabdariffa L.) Seed Protein Hydrolysates.  Advance Journal of Food Science and Technology, 5(06): 752-757.
    Advertise with us
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
   Contact Information
  Executive Managing Editor
  Email: admin@maxwellsci.com
  Publishing Editor
  Email: support@maxwellsci.com
  Account Manager
  Email: faisalm@maxwellsci.com
  Journal Editor
  Email: admin@maxwellsci.com
  Press Department
  Email: press@maxwellsci.com
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2009. MAXWELL Science Publication, a division of MAXWELLl Scientific Organization. All rights reserved