J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Original Research

Volume 16, December 2021, pages 75-82

Antioxidant properties of camelina (Camelina sativa (L.) Crantz) protein hydrolysates

Figure 1. ABTS radical scavenging activity of camelina protein isolates (CPI), hydrolysates (CPH) and their peptide fractions prepared by using enzymatic treatment (AL, Alcalase; FL, Flavourzyme; and AL + FL, Mixture of Alcalase and Flavourzyme).

Figure 2. DPPH radical scavenging activity of camelina protein isolates (CPI), hydrolysates (CPH) and their peptide fractions prepared by using enzymatic treatment (AL, Alcalase; FL, Flavourzyme; and AL + FL, Mixture of Alcalase and Flavourzyme).

Figure 3. Metal chelating activity of camelina protein isolates (CPI), hydrolysates (CPH) and their peptide fractions prepared by using enzymatic treatment (AL, Alcalase; FL, Flavourzyme; and AL + FL, Mixture of Alcalase and Flavourzyme).

**Table 1.** Ferric reducing antioxidant power assay (FRAP) of camelina protein hydrolysates and peptide fractions prepared using enzymatic treatment
Proteases	Reducing power (µmol TE/mg of protein)
AL, Alcalase; FL, Flavourzyme; AL + FL, Mixture of Alcalase and Flavourzyme. Data presented as mean ± SD (n = 3). Results followed by the same lowercase letter in the column and by the same uppercase letter in the row are not significantly different at p < 0.05.
AL	1.39 ± 0.02 ^aB	1.1 ± 0.01^aC	1.44 ± 0.01^aA	0.82 ± 0.01^bD
FL	0.90 ± 0.01^cB	0.64 ± 0.01^cC	1.20 ± 0.01^bA	0.92 ± 0.02^aB
AL+FL	1.27 ± 0.01^bA	0.77 ± 0.01^bD	1.08 ± 0.02^cB	0.82 ± 0.01^bC

Table 1. Ferric reducing antioxidant power assay (FRAP) of camelina protein hydrolysates and peptide fractions prepared using enzymatic treatment

Proteases

Reducing power (µmol TE/mg of protein)

Hydrolysates

<3 kDa

3–10 kDa

>10 kDa

AL, Alcalase; FL, Flavourzyme; AL + FL, Mixture of Alcalase and Flavourzyme. Data presented as mean ± SD (n = 3). Results followed by the same lowercase letter in the column and by the same uppercase letter in the row are not significantly different at p < 0.05.

1.39 ± 0.02 ^aB

1.1 ± 0.01^aC

1.44 ± 0.01^aA

0.82 ± 0.01^bD

0.90 ± 0.01^cB

0.64 ± 0.01^cC

1.20 ± 0.01^bA

0.92 ± 0.02^aB

AL+FL

1.27 ± 0.01^bA

0.77 ± 0.01^bD

1.08 ± 0.02^cB

0.82 ± 0.01^bC

**Table 2.** Hydroxyl radical scavenging of camelina protein hydrolysates and peptide fractions prepared using enzymatic treatment
Protease	µmol of Histidine/mg protein	Hydroxyl radical scavenging activity (%)
AL, Alcalase; FL, Flavourzyme; AL + FL, Mixture of Alcalase and Flavourzyme. Data presented as mean ± SD (n = 3). Results followed by the same lowercase letter in the column and by the same uppercase letter in the row are not significantly different at p < 0.05.
AL	3.21 ± 0.03^aB	3.80 ± 0.03^aA	2.90 ± 0.02^aC	1.93 ± 0.09^aD	52.11 ± 0.38^aB	59.00 ± 0.39^aA	48.41 ± 0.27^aC	37.06 ± 1.04^aD
FL	2.50 ± 0.06^cB	2.92 ± 0.04^cA	2.27 ± 0.05^cC	1.57 ± 0.05^bD	43.73 ± 0.72^cB	48.65 ± 0.44^bA	41.05 ± 0.54^cC	32.79 ± 0.53^bD
AL+FL	2.71 ± 0.06^bB	3.25 ± 0.04^bA	2.77 ± 0.09^bB	2.03 ± 0.05^aC	46.16 ± 0.75^bB	52.56 ± 0.46^cA	46.90 ± 1.06^bB	38.28 ± 0.63^aC

Table 2. Hydroxyl radical scavenging of camelina protein hydrolysates and peptide fractions prepared using enzymatic treatment

Protease

µmol of Histidine/mg protein

Hydroxyl radical scavenging activity (%)

Hydrolysates

<3 kDa

3–10 kDa

>10 kDa

Hydrolysates

<3 kDa

3–10 kDa

>10 kDa

3.21 ± 0.03^aB

3.80 ± 0.03^aA

2.90 ± 0.02^aC

1.93 ± 0.09^aD

52.11 ± 0.38^aB

59.00 ± 0.39^aA

48.41 ± 0.27^aC

37.06 ± 1.04^aD

2.50 ± 0.06^cB

2.92 ± 0.04^cA

2.27 ± 0.05^cC

1.57 ± 0.05^bD

43.73 ± 0.72^cB

48.65 ± 0.44^bA

41.05 ± 0.54^cC

32.79 ± 0.53^bD

AL+FL

2.71 ± 0.06^bB

3.25 ± 0.04^bA

2.77 ± 0.09^bB

2.03 ± 0.05^aC

46.16 ± 0.75^bB

52.56 ± 0.46^cA

46.90 ± 1.06^bB

38.28 ± 0.63^aC

**Table 3.** Amino acid composition of camelina protein isolates and hydrolysates (Alcalase) (g/100g)
Essential amino acid (EAA)	Camelina	WHO/FAO (1991)
Histidine (His)	2.43	2.12	1.6
Isoleucine (Ile)	3.54	2.88	1.3
Leucine (Leu)	6.19	4.94	1.9
Lysine (Lys)	3.34	2.31	1.6
Methionine (Met)	1.78	1.54	1.7
Phenylalanine (Phe)	4.19	3.27
Threonine (Thr)	3.45	2.81	0.9
Tryptophan (Trp)	0.91	1.37	0.5
Valine (Val)	4.64	3.86	1.3
Non EAA (NEEA)
Alanine (Ala)	3.18	2.78
Arginine (Arg)	8.61	7.04
Aspartic acid + Asparagine (Asp + Asn)	7.20	6.38
Cystine (Cys)	1.38	1.38
Glutamic acid + Glutamine (Glu + Gln)	15.43	12.69
Glycine (Gly)	4.12	3.22
Proline (Pro)	4.22	3.45
Serine (Ser)	3.81	3.08
Tyrosine (Tyr)	2.97	2.42
Phenylalanine + Tyrosine (Phe + Tyr)	7.16	3.27	1.9

Table 3. Amino acid composition of camelina protein isolates and hydrolysates (Alcalase) (g/100g)

Essential amino acid (EAA)

Camelina

WHO/FAO (1991)

Protein isolates

Protein hydrolysates

Histidine (His)

2.43

2.12

1.6

Isoleucine (Ile)

3.54

2.88

1.3

Leucine (Leu)

6.19

4.94

1.9

Lysine (Lys)

3.34

2.31

1.6

Methionine (Met)

1.78

1.54

1.7

Phenylalanine (Phe)

4.19

3.27

Threonine (Thr)

3.45

2.81

0.9

Tryptophan (Trp)

0.91

1.37

0.5

Valine (Val)

4.64

3.86

1.3

Non EAA (NEEA)

Alanine (Ala)

3.18

2.78

Arginine (Arg)

8.61

7.04

Aspartic acid + Asparagine (Asp + Asn)

7.20

6.38

Cystine (Cys)

1.38

Glutamic acid + Glutamine (Glu + Gln)

15.43

12.69

Glycine (Gly)

4.12

3.22

Proline (Pro)

4.22

3.45

Serine (Ser)

3.81

3.08

Tyrosine (Tyr)

2.97

2.42

Phenylalanine + Tyrosine (Phe + Tyr)

7.16

3.27

1.9