Practical approaches for isolation and characterization of antioxidant proteins and peptides from Macrotyloma uniflorum (lam.) Verdc. (horse gram) seeds: Effects of heat treatment on the nutritional composition.
Shanmuganathan Nagarjun, Prabaharan Janani, Suresh Harykrishnan, Kanagaraja Abinaya, Munusamy Thirumavalavan, Sakthivelu Meenakumari +1 more
Food chemistry
Abstract
This study focused on profiling the nutritional and anti-nutritional bioactive compounds in M. uniflorum seeds fried at different temperatures (70 °C, 90 °C, 110 °C) and the control (raw seeds). The significant reduction of bioactivity due to tannin (52.4 %) and phytic acid (46.3 %) in comparison with control was observed. Buffer based extraction of the proteins was sequentially filtered by 10 kDa and the 3 kDa cut-off membrane. The highest recovery percentage of 50.13 % and 54.74 % was obtained in the 3 kDa cut off of samples fried at 70 °C and 90 °C. The peptides were detected by HPLC and the peptide mass fingerprinting was by MALDI-TOF MS for the sample fried at 70 °C. The antioxidant assays such as FRAP, DPPH, ABTS and NOS assay showed the high antioxidant power of around 80 % in 3 kDa cut-off samples fried at 70 °C.