Antioxidant Activities of Roselle (Hibiscus Sabdariffa L.) Seed Protein Hydrolysate and its Derived Peptide Fractions

REFERENCES

• Rao, P.U. Nutrient composition and biological evaluation of mesta (Hibiscus sabdariffa) seeds. Plant Foods for Human Nutrition 1996, 49 (1), 27–34.
   PubMed Web of Science ®Google Scholar
• Tsai, P.J.; Mc Intosh, J.; Pearce, P.; Camden, B.; Jordan, B.R. Anthocyanin and antioxidant capacity in Roselle (Hibiscus Sabdariffa L.) extract. Food Research International 2002, 35 (4), 351–356.
   Web of Science ®Google Scholar
• Abu-Tarboush, H.M.; Ahmed, A.A.; Kahtani, H.A. Some nutritional and functional properties of Karkade (H. sabdariffa) seed products. Cereal Chemistry 1997, 74 (3), 352–355.
   Web of Science ®Google Scholar
• Tounkara, F.; Amadou, I.; Le, G.W.; Shi, Y.H. Effect of boiling on the physicochemical properties of Roselle seeds (Hibiscus sabdariffa L.) cultivated in Mali Africa. Journal of Biotechnology 2011, 10 (79), 18160–18166.
   Web of Science ®Google Scholar
• Morton, J.F. Roselle. In: Fruits of Warm Climates; Morton, J.F.; Ed.; CF Dowling Media Inc.: Greensboro NCP: Miami, FL, 1987; 281–286.
   Google Scholar
• Balami, A. The effect of processing conditions, packaging, and storage on selected quality attributes of Mungza Ntusa. M.Sc. Thesis, University of Ibadan: Nigeria, 1998.
   Google Scholar
• Halliwell, B.; Gutteridge, J.M.C. Free Radicals in Biology and Medicine, Oxford University Press: Oxford, 1999.
   Google Scholar
• Kehrer, J.P. Free radicals as mediators of tissue injury and disease. Critical Reviews in Toxicology 1993, 23 (1), 21–48.
   PubMed Web of Science ®Google Scholar
• Lewis, N.G. Plant phenolics. In: Antioxidants in Higher Plants; Alscher, R.G.; Hess, J.L.; Eds.; CRC Press: Boca Raton, FL, 1993; 135–160.
   Google Scholar
• Halliwell, B.; Gutteridg, J.M.C. Free Radicals in Biology and Medicine, Oxford University Press: Oxford, 1989.
   Google Scholar
• Goli, A.; Barzegar, M.; Sahari, M. Antioxidant activity and total phenolic compounds of pistachio (pistachia vera) hull extracts. Food Chemistry 2005, 92 (2), 521–525.
   Web of Science ®Google Scholar
• Hatate, H.; Nagata, Y.; Kochi, M. Antioxidative effect of bovine serum hydrolyzates and their synergistic effect with antioxidants. Yukagaku 1990, 39 (1), 42–46.
   Google Scholar
• Hettiarachchy, N.S.; Glenn, K.C.; Gnanasambandam, R.; Johnson, M.G. Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties. Journal of Food Science 1996, 61 (3), 516–519.
   Web of Science ®Google Scholar
• El-Adawy, T.A.; Khalil, A.H. Characteristic of Roselle seeds as a new source of protein and lipid. Journal of Agricultural and Food Chemistry 1994, 42 (9), 1896–1900.
   Web of Science ®Google Scholar
• El-Tinay, A.H.; Nour, A.M.; Abdel-Karim, S.H.; Mahgoub, S.O. Aqueous protein and gossypol extraction from glanded cottonseed flour: Factors affecting protein extraction. Food Chemistry 1988, 29, 57–63.
   Web of Science ®Google Scholar
• AOAC. Official Method of Analysis of AOAC Intl, 17th Ed; Association of official Analytical communities: Arlington, VA, 2000.
   Google Scholar
• Tzeng, Y.M.; Diosady, L.L.; Rubin, L.J. Production of canola protein materials by alkaline extraction, precipitation, and membrane processing. Journal of Food Science 1990, 55 (4), 1147–1156.
   Web of Science ®Google Scholar
• Kim, S.K.; Kim, Y.T.; Byun, H.G.; Nam, K.S.; Joo, D.S.; Shahidi, F. Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska pollack skin. Journal of Agricultural and Food Chemistry 2001, 49 (4), 1984–1989.
   PubMed Web of Science ®Google Scholar
• Shahidi, F.; Liyana-Pathirana, C.M.; Wall, D.S. Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chemistry 2006, 99 (3), 478–483.
   Web of Science ®Google Scholar
• Zhang, H.; Chen, F.; Wang, X.; Yao, H.Y. Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents. Food Research International 2006, 39 (8), 833–839.
   Web of Science ®Google Scholar
• Nishikimi, M.; Rao, N.A.; Yagi, K. The occurrence of superoxide anion in the reaction of reduced phenazine methosulphate and molecular oxygen. Biochemical and Biophysical Research Communications 1972, 46 (2), 849–854.
   PubMed Web of Science ®Google Scholar
• Halliwell, B.; Gutteridge, J.M.C.; Aruoma, O.I. The deoxyribose method-a simple test-tube assay for determination of rate constants for reactions of hydroxyl radicals. Analytical Biochemestry 1987, 165 (1), 215–219.
   PubMed Web of Science ®Google Scholar
• Duh, P.D.; Yen, C.G.; Yen, W.J.; Chang, L.W. Antioxidant effects of water extracts from barley Hordeum vulgare L. prepared under different roasting temperatures. Journal of Agricultural and Food Chemistry 2001, 49 (3), 1455–1463.
   PubMed Web of Science ®Google Scholar
• Alder-Nissen, J. Enzymic Hydrolysis of Food Proteins, Elsevier Applied Science: New York, 1986; 122–124.
   Google Scholar
• Nagai, T.; Inoue, R.; Inoue, H.; Suzuki, N. Scavenging capacities of pollen extracts from cistus ladaniferus on autoxidation, superoxide radicals, hydroxyl radicals, and DPPH radicals. Nutrition Research 2002, 22 (4), 519–526.
   Web of Science ®Google Scholar
• Zhu, K.X.; Zhou, H.M.; Qian, H.F. Antioxidant and free radical scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase. Process Biochemestry 2006, 41 (6), 1296–1302.
   Web of Science ®Google Scholar
• Nazeer, R.A.; Deeptha, R. Antioxidant activity and amino acid profiling of protein hydrolysates from the skin of Sphyraena barracuda and Lepturacanthus savala. International Journal of Food Properties 2013, 16 (3), 500–511.
   Web of Science ®Google Scholar
• Li, X.X.; Han, L.J.; Chen, L.J. In vitro antioxidant activity of protein hydrolysates prepared from corn gluten meal. Journal of the Science of Food and Agriculture 2008, 88 (9), 1660–1666.
   Web of Science ®Google Scholar
• Wang, J.S.; Zhao, M.M.; Zhao, Q.Z.; Jiang, Y.M. Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems. Food Chemistry 2007, 101 (4), 1658–1663.
   Web of Science ®Google Scholar
• Chen, H.M.; Muramoto, K.; Yamaguchi, F.; Fujimoto, K.; Nokihara, K. Antioxidative properties of histidine containing peptides designed from peptide fragments found in the digests of a soybean protein. Journal of Agricultural and Food Chemistry 1998, 46 (1), 49–53.
   PubMed Web of Science ®Google Scholar
• Saiga, A.; Tanabe, S.; Nishimura, T. Antioxidant activity of peptides from porcine myofibrillar proteins by protease treatment. Journal of Agricultural and Food Chemistry 2003, 51 (12), 3661–3667.
   PubMed Web of Science ®Google Scholar
• Rajapakse, N.; Mendis, E.; Jung, W.K.; Je, J.Y.; Kim, S.K. Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Research International 2005, 38 (2), 175–182.
   Web of Science ®Google Scholar
• Je, J.Y.; Park, P.J.; Kim, S.K. Antioxidant activity of peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate. Food Research International 2005, 38 (1), 45–50.
   Web of Science ®Google Scholar
• Yu, L.; Haley, S.; Perret, J.; Harris, M.; Wilson, J.; Qian, M. Free radical scavenging properties of wheat extracts. Journal of Agricultural and Food Chemistry 2002, 50 (6), 1619–1624.
   PubMed Web of Science ®Google Scholar
• Cacciuttolo, M.A.; Trinh, L.; Lumpkin, J.A.; Rao, G. Hyperoxia induces DNA damage in mammalian cells. Free Radicals in Biology and Medicine 1993, 14 (3), 267–276.
   PubMed Web of Science ®Google Scholar
• Peng, X.; Xiong, Y.L.; Kong, B. Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance. Food Chemistry 2009, 113 (1), 196–201.
   Web of Science ®Google Scholar
• Chawla, S.P.; Chander, R.; Sharma, A. Antioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteins. Food Chemistry 2009, 116 (1), 122–128.
   Web of Science ®Google Scholar
• Mitsuta, H.; Yasumoto, K.; Iwami, K. Antioxidative action of indole compounds during the autoxidation of linoleic acid. Journal of Japanese Society of Nutrition and Food Science 1996, 19, 210–214.
   Google Scholar
• Dinis, T.C.P.; Madeira, V.M.C.; Almeida, L.M. Action of phenolic derivatives (Acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics 1994, 315 (1), 161–169.
   PubMed Web of Science ®Google Scholar
• Kim, S.K.; Lee, H.C.; Byun, H.G.; Jeon, Y.J. Isolation and characterization of antioxidative peptides from enzymatic hydrolysates of Yellowfin sole skin gelatin. Journal of the Korean Fisheries Society 1996, 29 (2), 246–255.
   Google Scholar
• Amadou, I.; Le, G.W.; Shi, Y.H.; Jin, S. Reducing, radical scavenging, and chelation properties of fermented soy protein meal hydrolysate by Lactobacillus plantarum LP6. International Journal of Food Properties 2011, 14 (3), 654–665.
   Web of Science ®Google Scholar
• Chen, H.M.; Muramoto, K.; Yamauchi, F.; Fujimoto, K.; Nokihara, K. Antioxidative properties of histidine-containing peptides designed from fragments found in the digests of a soybean protein. Journal of Agricultural and Food Chemistry 1998, 46 (1), 49–53.
   PubMed Web of Science ®Google Scholar
• Rajapakse, N.; Mendis, E.; Byun, H.G.; Kim, S.K. Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical mediated oxidative systems. Journal of Nutritional Biochemistry 2005, 16 (9), 562–569.
   PubMed Web of Science ®Google Scholar
• Li, B.; Chen, F.; Wang, X.; Ji, B.; Wu, Y. Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chemistry 2007, 102 (4), 1135–1143.
   Web of Science ®Google Scholar