In Vitro Antioxidant Stability Analysis of Hazelnut Peptides
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Abstract:
Hazelnut peptides (<3 ku) were prepared using neutral protease and the effects of environmental factors on their antioxidant activity were studied. The aim of this research was to provide reference for the production, storage, and application of hazelnut peptides. The antioxidant activity of hazelnut peptides was found to decrease significantly as temperature increased (P<0.05), and DPPH and •OH radical scavenging rates of 83.61% and 76.55%, respectively, were obtained after three hours at 100 ℃. Hazelnut peptide activity was found to be relatively high at pH 6~8, and at a NaCl concentration of 10 g/100 mL, the radical scavenging ability preservation rates of hazelnut peptides, DPPH and •OH, were 106.33% and 100.25%, respectively. Activity preservation rates of hazelnut peptides of more than 92% were obtained at sucrose concentrations in the range of 2~10 g/100 mL, while antioxidant activity preservation rates of 102.88% and 103.39% were obtained at 10 g/100 mL glucose concentration and 89.76% and 102.64% at 0.20 g/100 mL citric acid concentration. The addition of 0.20 g/100 mL preservatives led to a decrease in the activity of hazelnut peptides; however, more than 80% of the original activity was retained. Ten cycles of freezing and thawing resulted in activity preservation rates of 95.86% and 95.15%. The activity preservation rates of hazelnut peptides remained relatively high in K+ and Ca2+ environments and the activity of hazelnut peptides treated with pepsin was higher than that obtained under gastro-trypsin. In summary, to maintain good antioxidant activity in hazelnut peptides, long-term exposure to high temperatures, strong acids and alkalis, and Cu2+ and Zn2+ ions should be avoided, while appropriate concentrations of NaCl, sucrose, glucose, citric acid, and preservatives can be added. Hazelnut peptides can be freeze-thawed and show tolerance to pepsin and trypsin.
