Optimization Study in Extracting Anti-Oxidative and Α-Amylase Inhibitor Peptides from Cumin Seeds (Cuminum Cyminum)
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- 作者：Hwee-Leng Siow and Chee-Yuen Gan
- 刊名：Journal of Food Biochemistry
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：41
- 期：1
- 全文大小：508K
- ISSN：1745-4514
文摘
Bioactive peptide with DPPH radical scavenging activity, ferric ion reducing power and α-amylase inhibition properties were successfully extracted from cumin seed using protamex. Response surface methodology was used to optimize the extraction condition. The effects of temperature (X1: 30–50C), time (X2: 1–2 h) and S/E ratio (X3: 20–40 (w/w)) were investigated using the Box-behnken design. Data were analyzed using ANOVA and quadratic models were found to be significant for all responses. Three-dimensional response surfaces plotted and the optimum condition was determined as follows: X1 = 42.6C, X2 = 1.83 h and X3 = 20 (w/w). Low molecular mass of peptides (2.0–28.5 kDa) were produced in this condition and the pre-diluted extract to a dilution factor of 20 gave %DPPHsc of 34.67% and reducing power of 3.67 mM while the non-diluted extract exhibited α-amylase inhibition activity of 22.67%. A close agreement was found between the predicted and experimental values.