Engenharia Enzimática
Acesso livre
ISSN: 2329-6674
ISSN: 2329-6674
Ogori A Friday*, Eke M Ojotu, Girgih T Abraham, Abu J Oneh
The need to upsurge potential sources of antioxidant foods on our table and as well point to better amino acid profile plant-based sources continue to expand and becoming an incremental challenge to food scientist. This study investigated amino acid profile and the antidiabetic properties of toasted seed from Balanites aeqyptiaca. The total phenolic content, flavonoid, amino acid profile and in vitro antioxidant properties of Balanites aeqyptiaca del Aduwa protein hydrolysates from two different proteases and same combine protease (pepsin and pancreatin) were investigated. The results revealed high total phenol (5.0 mg/100 g), EAA (28.08%), DPPH (80%), Superoxide (60%), FRAP (0.3%) and HRSA (58.0%) were high in APH (pa+pe) sample. However, Flavonoids (20 mg/100 g), NCAA (59.69%) and ABTS (22.0%) of APHpe were above the referenced standard. On the other hand, the APHpa sample has good flavonoids (13 mg/100 g), EAA (33.77%), ABTS (12%), metal chelating (72%), leucine (10.58%), Phenylalanine (2.96%) content and lipid peroxidation (0.04%) ability. The excellent ability of hydrolysate from combined protease APH (pa+pe) and pancreatin hydrolysate APHpa in preventing and scavenging free radical as well as the high spread of phenolics and flavonoids concludes that enzymatic hydrolysis of Aduwa seed could release potent bio actives and peptides that could quench free radical build up in human cells and system.