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Journal of Chemistry
Volume 2015 (2015), Article ID 190129, 9 pages
http://dx.doi.org/10.1155/2015/190129
Research Article

Antioxidant and Chelating Activity of Nontoxic Jatropha curcas L. Protein Hydrolysates Produced by In Vitro Digestion Using Pepsin and Pancreatin

1Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional, Km 6 Carretera Yautepec-Jojutla, Calle Ceprobi 8, Col. San Isidro, 62731 Yautepec, MOR, Mexico
2Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Campus de Ingenierías y Ciencias Exactas, Periférico Norte km 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, YUC, Mexico
3Instituto de la Grasa CSIC, Avenida Padre García Tejero 4, 41012 Sevilla, Spain

Received 14 December 2014; Accepted 24 February 2015

Academic Editor: Henryk Kozlowski

Copyright © 2015 Santiago Gallegos Tintoré et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The antioxidant and metal chelating activities in J. curcas protein hydrolysates have been determined. The hydrolysates were produced by treatment of a nontoxic genotype with the digestive enzymes pepsin and pancreatin and then were characterized by fast protein liquid chromatography and reverse phase chromatography. Peptidic fractions with higher radical scavenging activity were analysed by matrix-assisted laser desorption/ionization mass spectrometry. The antioxidant activity was determined by measuring inhibition of the oxidative degradation of β-carotene and by measuring the reactive oxygen species (ROS) in Caco-2 cell cultures. Cu2+ and Fe2+ chelating activities were also determined. The hydrolysates inhibited the degradation of β-carotene and the formation of ROS in Caco-2 cells. The lower molecular weight peptidic fractions from FPLC had stronger antioxidant activity in cell cultures compared with the hydrolysates, which correlated with a higher content in antioxidant and chelating amino acids. These fractions were characterized by a large presence of peptides with different molecular masses. The hydrolysates exhibited both Cu2+ and Fe2+ chelating activity. It was concluded that J. curcas is a good source of antioxidant and metal chelating peptides, which may have a positive impact on the economic value of this crop, as a potential source of food functional components.