J Nutr Health.  2018 Dec;51(6):599-606. 10.4163/jnh.2018.51.6.599.

Antioxidant activities of brown teff hydrolysates produced by protease treatment

• Yun YR
• Park SH

• KMID: 2455847
• DOI: http://doi.org/10.4163/jnh.2018.51.6.599

Abstract

PURPOSE
Various plants, herbal medicines, and marine foodstuffs have been used in kimchi preparation to improve its overall quality. Teff, which is rich in minerals and starches, facilitates stable blood glucose levels and is well-suited for use in gluten-free products; hence, it can be used to reinforce the mineral composition of kimchi. In this study, we probed the antioxidant activities of hydrolysates prepared by treatment of brown teff with three proteases under different conditions.
METHODS
The mineral composition of brown teff was determined by inductively coupled plasma spectrophotometry-mass spectrometry, and we established optimal hydrolysis conditions by determining the total phenol and flavonoid contents of teff hydrolysates obtained using three different proteases (protamax, flavourzyme, and alcalase), two different protease concentrations (1 and 3 wt%), and three different incubation times (1, 2, and 4 h). The antioxidant activity of the hydrolysates was further investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, total antioxidant capacity (TAC), and ferrous reducing antioxidant power (FRAP) assays.
RESULTS
Brown teff was rich in I, K, Mg, and Ca, and the highest total phenol content (24.16 µg/mL), total flavonoid content (69.08 µg/mL), and TAC were obtained for 1 wt% protamax treatment. However, the highest DPPH scavenging activity and FRAP values were observed for hydrolysates produced by alcalase and flavourzyme treatments, respectively.
CONCLUSION
Treatment of brown teff with proteases affords hydrolysates with significantly increased antioxidant activities and high total phenol and flavonoid contents, and these antioxidant activities of teff hydrolysates have the potential to enhance the quality and functionality of kimchi in future applications.

Keyword

brown teff; protease; total phenol content; total flavonoid content; antioxidant activity

MeSH Terms

Blood Glucose
Eragrostis*
Hydrolysis
Minerals
Miners
Peptide Hydrolases
Phenol
Plasma
Spectrum Analysis
Starch
Subtilisins
Blood Glucose
Minerals
Peptide Hydrolases
Phenol
Starch
Subtilisins

Figure

• 

  Fig. 1 The process used for brown teff hydrolysis under different conditions

• 

  Fig. 2 Total phenol contents of brown teff hydrolysates produced by (A) 1 wt% and (B) 3 wt% treatment with protamax (P), flavourzyme (F), and alcalase (A). NS: not significantly different; * P < 0.05, ** P < 0.01.

• 

  Fig. 3 Total flavonoid contents of brown teff hydrolysates produced by (A) 1 wt% and (B) 3 wt% treatment with protamax (P), flavourzyme (F), and alcalase (A). NS: not significantly different; * P < 0.05, ** P < 0.01, *** P < 0.001.

• 

  Fig. 4 DPPH radical scavenging activities of brown teff hydrolysates produced by (A) 1 wt% and (B) 3 wt% treatment with protamax (P), flavourzyme (F), and alcalase (A). NS: not significantly different; * P < 0.05, ** P < 0.01, *** P < 0.001.

• 

  Fig. 5 Total antioxidant capacity values of brown teff hydrolysates produced by (A) 1 wt% and (B) 3 wt% treatment with protamax (P), flavourzyme (F), and alcalase (A). NS: not significantly different; * P < 0.05, ** P < 0.01, *** P < 0.001.

• 

  Fig. 6 Ferrous reducing antioxidant power values of brown teff hydrolysates produced by (A) 1 wt% and (B) 3 wt% treatment with protamax (P), flavourzyme (F), and alcalase (A). NS: not significantly different; * P < 0.05, ** P < 0.01.

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