Study on Antioxidant Activity and Amino Acid Analysis of Rapeseed Protein Hydrolysates

REFERENCES

• Murray, D. Rapeseed a Potential Global Source of High Quality Plant Protein. Asia Pacific Food Industry 2001, 4, 30–34.
   Google Scholar
• Berot, S.; Compont, J.P.; Larre, C.; Malabat, C.; Gueguen, J. Large Scale Purification of Rapeseed Proteins (Brassica Napus L). Journal of Chromatography B 2005, 818, 35–42.
   PubMed Web of Science ®Google Scholar
• Adom, K.K.; Sorrells, M.E.; Liu, R.H. Phytochemical Profiles and Antioxidant Activity of Wheat Varieties. Journal of Agricultural and Food Chemistry 2003, 51, 7825–7834.
   PubMed Web of Science ®Google Scholar
• Del Mar Yust, M.; Pedroche, J.; Meglas, C.; Giron-Calle, J.; Manuel, A.; Millan, F.; Vioque, J. Rapeseed Protein Hydrolysates: A Source of HIV Protease Peptide Inhibitors. Food Chemistry 2004, 87, 387–392.
   Web of Science ®Google Scholar
• Yoshie-Stark, Y.; Wada, Y.; Schott, M.; Wasche, A. Functional and Bioactive Properties of Rapeseed Protein Concentrates and Sensory Analysis of Food Application with Rapeseed Protein Concentrates. LWT–Food Science and Technology 2006, 5, 503–512.
   Web of Science ®Google Scholar
• Adom, K.K.; Liu, R.H. Rapid Peroxyl Radical Scavenging Capacity (PSC) Assay for Assessing Both Hydrophilic and Lipophilic Antioxidant. Journal of Agricultural and Food Chemistry 2005, 53, 6572–6580.
   PubMed Web of Science ®Google Scholar
• Cumby, N.; Zhong, Y.; Naczk, M.; Shahidi, F. Antioxidant Activity and Water-Holding Capacity of Canola Protein Hydrolysates. Food Chemistry 2008, 109, 144–148.
   PubMed Web of Science ®Google Scholar
• Wolf, K.L.; Kang, X.M.; He, X.J.; Dong, M.; Zhang, Q.; Liu, R.H. Cellular Antioxidant Activity of Common Fruits. Journal of Agricultural and Food Chemistry 2008, 56, 8418–8426.
   PubMed Web of Science ®Google Scholar
• Zareen, S.; Ismail, I.S.; Shaari, K.; Yusof, K.N.; Akhtar, M.N. Quantitative HPLC Analysis of Benzene Derivatives of Melicope Ptelefolia Leaves. International Journal of Food Properties 2013, 16(8), 1830–1838.
   Web of Science ®Google Scholar
• Zhang, Y.J.; Wang, J.; Li, L.; et al. Studies on Relationship Between Peak Capacity Column Length for Separation of Peptides by High Performance Liquid Chromatography. Chinese Journal of Chromatography 2004, 1, 24–26.
   Google Scholar
• Chakraborty, A.B.; Berger, S.J. Optimization of Reversed-Phase Peptide Liquid Chromatography Ultraviolet Mass Spectrometry Analyses Using An Automated Blending Methodology. Journal of Biomolecular Techniques 2005, 16, 327–335.
   PubMedGoogle Scholar
• Huseyin, S.; Emine, A.T.; Oktay, Y.; et al. Grayanotoxin-III Detection and Antioxidant Activity of Mad Honey. International Journal of Food Properties 2015, 18, 2665–2674.
   Web of Science ®Google Scholar
• Huang, D.J.; Ou, B.X.; Hampsch-Woodill, M.; Flanagan, J.A.; Prior, R.L. High-Throughput Assay of Oxygen Radical Absorbance Capacity (ORAC) Using a Multichannel Liquid Handling System Coupled with a Microplate Fluorescence Reader in 96-Well Format. Journal of Agricultural and Food Chemistry 2002, 50, 4437–4444.
   PubMed Web of Science ®Google Scholar
• Adom, K.K.; Liu, R.H. Antioxidant Activity of Grains. Journal of Agricultural and Food Chemistry 2002, 50, 6182–6187.
   PubMed Web of Science ®Google Scholar
• Prior, R.L.; Hoang, H.; Gu, L.; Wu, X.; Bacchiocc, M.; Howard, L.; Hampsch-Woodill, M.; Huang, D.; Ou, B.; Jacob, R. Assays for Hydrophilic and Lipophilic Antioxidant Capacity (Oxygen Radical Absorbance Capacity (ORAC[FL]) of Plasma and Other Biological and FL Food Samples. Journal of Agricultural and Food Chemistry 2003, 51, 3273–3279.
   PubMed Web of Science ®Google Scholar
• Prior, R.L.; Wu, X.; Schaich, K. Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. Journal of Agricultural and Food Chemistry 2005, 53, 4290–4302.
   PubMed Web of Science ®Google Scholar
• Ray, P.D.; Huang, B.W.; Tsuji, Y. Reactive Oxygen Species (ROS) Homeostasis and Redox Regulation in Cellular Signaling. Cellular Signalling 2012, 24, 981–990.
   PubMed Web of Science ®Google Scholar
• He, R.; Ju, X.R.; Yuan, J.; Wang, L.F.; Girgih, A.T.; Aluko, R.E. Antioxidant Activities of Rapeseed Peptides Produced by Solid State Fermentation. Food Research International 2012, 49, 432–438.
   Web of Science ®Google Scholar
• Triantis, T.M.; Yannakopoulou, E.; Nikokavoura, A.; Dimotikali, D.; Papadopoulos, K. Chemiluminescent Studies on the Antioxidant Activity of Amino Acids. Analytic Chimica Acta 2007, 591, 106–111.
   PubMed Web of Science ®Google Scholar
• Wang, W.Y.; De Mejia, E.G. A New Frontier in Soy Bioactive Peptides That May Prevent Age-Related Chronic Diseases. Comprehensive Reviews in Food Science and Food Safety 2005, 4, 63–68.
   PubMed 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, 1658–1663.
   Web of Science ®Google Scholar
• Guo, H.; Kouzuma, Y.; Yonekura, M. Structures and Properties of Antioxidant Peptides from Royal Jell Protein. Food Chemistry 2009, 113, 238–245.
   Web of Science ®Google Scholar
• Iwaniak, A.; Minkiewicz, P. Proteins As the Source of Physiologically and Functionally Active Peptides. Acta Scientiarum Polonorum /Technologia Alimentaria 2007, 6(3), 5–15.
   Google Scholar
• Dvabs, A.; Migue, I.M.; Bartolom, B. Antioxidant Activity of Peptides Derived from Egg White Proteins by Enzymatic Hydrolysis. Journal of Food Protection 2004, 67, 1939–1944.
   PubMed Web of Science ®Google Scholar