Effect of Pretreatment by Supercritical Fluids on Antioxidant Activity of Protein Hydrolyzate from Quinoa ( Willd.)

Overview

Journal Food Sci Nutr

Specialty Biotechnology

Date 2021 Jan 21

PMID 33473318

Citations 7

Authors

Luis Olivera-Montenegro

Ivan Best

Alonso Gil-Saldarriaga

Affiliations

Soon will be listed here.

Abstract

The effect of two pretreatments on the antioxidant activity was evaluated in quinoa protein hydrolysate, using supercritical CO extraction and ethanol as cosolvent, this type of pretreatment was compared to a conventional petroleum ether extraction method without recovery of bioactive compounds. The extractions were carried out at a temperature of 55°C and a pressure of 23 MPa using ethanol (7-8 g quinoa/100 ml); the CO mass flow was 35 g/min, the extraction time was 240 min and the particle size was 500 µm, enzyme COROLASE 7089 was applied for enzymatic hydrolysis, finally ABTS test assessed antioxidant activity. A significant effect was found on the degree of hydrolysis (23.93%) and antioxidant activity (1,181.64 μmol TE/g protein) compared to a conventional method (24.33%) and (1,448.84 μmol TE/g protein). In conclusion, our results suggest that the use of supercritical CO and the addition of ethanol as cosolvent are the interesting green technology, to recovery oil and separate phenolic compounds prior to enzymatic hydrolysis to avoid interference with biological activities from quinoa protein hydrolysates, and shows highest antioxidant activity to be incorporate in food products.

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