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Cai, Y., Luo, Q., Sun, M., and Corke, H. “Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer,” Life sciences, 74 (17), 2157-2184, 2004.

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Article

Antioxidant Activities Estimated by Different Measurments and Inhibitory Potential against Angiotensin Ⅰ- Converting Enzyme of Protein Hydrolysates from Tea (Camellia sinensis L.) Seed Cake

1Department of Tea Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China

2Zhejiang Tea Science Society, Hangzhou, China


Journal of Food and Nutrition Research. 2015, Vol. 3 No. 3, 169-175
DOI: 10.12691/jfnr-3-3-7
Copyright © 2015 Science and Education Publishing

Cite this paper:
Qianfei Huang, Limin Mao, Le Ying, Yuefei Wang, Ping Xu. Antioxidant Activities Estimated by Different Measurments and Inhibitory Potential against Angiotensin Ⅰ- Converting Enzyme of Protein Hydrolysates from Tea (Camellia sinensis L.) Seed Cake. Journal of Food and Nutrition Research. 2015; 3(3):169-175. doi: 10.12691/jfnr-3-3-7.

Correspondence to: Ping  Xu, Department of Tea Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China. Email: zdxp@zju.edu.cn

Abstract

In the present study, protein hydrolysates derived from tea (Camellia sinensis L.) seed cake were prepared by using five different enzymes (alkaline protease, papain, trypsin, flavourzyme and neutral protease). The antioxidant activities and inhibition on angiotensin I-converting enzyme (ACE) of the protein hydrolysates were evaluated in vitro. The results showed that hydrolysates derived from tea seed cake had remarkable antioxidant activities and inhibitory potential against ACE in vitro. Pearson correlation analysis indicated that the antioxidant capacity and ACE inhibitory activity of the hydrolysates might be mainly due to the kind of the enzyme used, not to the degree of hydrolysis (DH) of hydrolysates.

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