Changes in the Antioxidant Activity of Peptides Released during the Hydrolysis of Quinoa (<em>Chenopodium quinoa</em> willd) Protein Concentrate

Abstract

There is an increased interest in Andean crops as sources of nutritious compounds. This study evaluated changes in the antioxidant activity of quinoa protein hydrolysate with commercial enzymes. Aliquots at 0, 30, 60, 120 and 180 min were tested for DPPH (2,2′-diphenyl-1-picrylhydrazyl) and ABTS ((2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), antiradical activity. Initial DPPH inhibition rose from 9.2% ± 2.7% to 20.0% ± 4.0% (30 min) when employing alcalase and initial ABTS inhibition increased from 20.9 ± 0.2 to 105.1 ± 3.7 with ascorbic acid µg/mL (30 min). Protamex improved this to 75.7 ± 0.6 µg/mL (180 min). Alcalase and protamex are suitable enzymes for the production of rich peptides and hydrolysates as novel ingredients with antioxidant activity.

Keywords

• enzymes
• hydrolysate
• peptides
• protein
• quinoa