July 2019 Vol.7 No.3

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Original Research Article

Antioxidant activity of peptides obtained from reserve proteins of Salvia hispanica L

Hernández-Domínguez E.M², Ramírez-Romero B¹, Villa-García M², Mercado-Flores Y², Álvarez-Cervantes J^2*

¹Instituto Tecnológico Superior del Oriente del Estado de Hidalgo. Carretera Apan-Tepeapulco Km 3.5, Colonia Las Peñitas, C.P. 43900, Apan Hidalgo, México.
²Universidad Politécnica de Pachuca. Carretera Pachuca - Cd. Sahagún km 20 Ex-Hacienda de Santa Bárbara Zempoala Hidalgo México. CP 43830.

*Corresponding Author’s E-mail: Jorge_ac85@upp.edu.mx

Accepted July 06, 2019

Abstract

The objective of the present study was to evaluate the antioxidant activity of peptides obtained by enzymatic hydrolysis from the reserve proteins of chia seeds. The contents of the protein fractions of albumins, globulins, prolamins and glutelinsin the seeds were 3.1, 3.2, 2.6 and 3.8 mg/g of chia flour respectively. Treatment with the Eap1 protease made it possible to obtain peptides from 1.4 mg/g of chia flour. The fractions with the highest amounts of released peptides were globulin, prolamin and glutelin. Allthe fractions of protein and peptides were inhibited by two radicals:1,1-diphenyl-2-picrylhidazil (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS). The glutelin and prolamin peptides inhibited the DPPH and ABTS radicals at 59 and 4%. Chia seeds contain reserve proteins that were inhibited by the DPPH and ABTS radicals, as were the peptides released from them by enzymatic hydrolysis. Therefore, they may have potential applications in the food, pharmaceutical and cosmetics industries.

Keywords: Chia, peptides, inhibition, ABTS radical, DPPH radical