Extraction and composition characterisation of amino acids from tung meal

Abstract

The most desirable content of amino acids (AAs) in the extracted products from tung (Aleurites fordii) meal was 93.88%, which was obtained from shelled tung meal at a hydrolysis temperature of 45°C and a isoelectric precipitation pH value of 4.4. Furthermore, the cytotoxic activity of extracted AAs was also evaluated by MTT assay. Antioxidant activity of extracted AAs was also measured by the DPPH assay. As a result, the high yield of extracted AAs exhibited so low cytotoxic and high antioxidant activity that had the potential use as a functional ingredient.

Keywords:

• amino acids
• tung meal
• cytotoxic activity
• antioxidant activity

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by National Natural Science Foundation of China under Grant [51203130, 51372210]; The Central Universities under Grant [2682013CX001].