Changes in the antioxidant activity of peptides released during the hydrolysis of quinoa (Chenopodium quinoa willd) protein concentrate

LOBO, MANUEL OSCAR; SAMMÁN, NORMA C.; RUEDA, JULIO

Lisboa

Conferencia; II International Conference of la ValSe-Food Network-Development of Food Ingredients from Iberoamerican Ancestral Crops; 2019

Instituto Nacional de Saude

There is an increased interest in Andean crops as sources of nutritious compounds. We evaluated changes in the antioxidant activity during the preparation of quinoa protein hydrolysate with commercial enzymes. Aliquots at 0, 30, 60, 120 and 180 min were tested for DPPH and ABTS antiradical activity. Initial DPPH inhibition rose from 9.29 ±2.73 to 19.94 ±4.06% (30min) employing alcalasa; and initial ABTS inhibition increased from 20.86±0.27 to 105.14±3.77 ascorbic acid ug /mL (30min). Protamex improved it to 75.66±0.63 ug/mL (180min). Alcalase and protamex are suitable enzymes for the production of rich peptides hydrolysates as novel ingredients with antioxidant activity.