Physicochemical, Functional and Antioxidant Properties of the Major Protein Fractions Extracted from Prickly Pear (Opuntia ficus indica L.) Seed Cake

Borchani, M.; Yaich, H.; Abbès, F.; Blecker, Christophe; Besbes, S.; Attia, H.; Masmoudi, M.

doi:10.1007/s12649-020-01111-4

Article (Scientific journals)

Physicochemical, Functional and Antioxidant Properties of the Major Protein Fractions Extracted from Prickly Pear (Opuntia ficus indica L.) Seed Cake

Borchani, M.; Yaich, H.; Abbès, F. et al.

2021 • In Waste and Biomass Valorization, 12, p. 1749–1760

Peer reviewed

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https://hdl.handle.net/2268/261288

DOI
10.1007/s12649-020-01111-4

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Keywords :

Albumin; Antioxidant; Functional properties; Glutelin; Prickly pear seed cake; Proteins; Amides; Amino acids; Antioxidants; Emulsification; Fourier transform infrared spectroscopy; Fruits; Oils and fats; Physicochemical properties; Anti-oxidant activities; Antioxidant properties; Equilibrium surface tension; Essential amino acids; Foaming capacities; Opuntia ficus indica; Scavenging activities

Abstract :

[en] Abstract: Proteins were extracted from a prickly pear seed cake using the Osborne extraction method. Physico-chemical, antioxidant and functional properties of the major protein fractions (albumin and glutelin) were studied. Glutelin fraction presented good amount of proteins (60.42% dry weight) with appreciable essential amino acids content (24.45% of total amino acids). The Fourier transform-infrared spectroscopy spectra showed between ~ 1200 and 1700 cm−1, characteristically peaks of proteins, namely, amide I, II and III for both fractions. Antioxidant activities of protein fractions were assessed in vitro through different antioxidant tests. The protein fractions exhibited good DPPH and metal scavenging activities. However, they demonstrated moderate reductive ability. Protein fractions had a minimum equilibrium surface tension at the isoelectric pH. They were characterized by interesting techno-functional properties such as emulsifying and foaming capacities which were affected by pH values. They also displayed significant water holding (480% for albumin fraction at pH 7) and oil holding (420% for glutelin at pH 7) capacities. The found results suggested that albumin and glutelin extracted from prickly pear seed cake could have important applications in food formulations. Graphic Abstract: [Figure not available: see fulltext.]. © 2020, Springer Nature B.V.

Disciplines :

Food science

Author, co-author :

Borchani, M.; Université de Sfax, Laboratoire Valorisation, Analyses et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, Sfax, 3038, Tunisia

Yaich, H.; Université de Sfax, Laboratoire Valorisation, Analyses et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, Sfax, 3038, Tunisia

Abbès, F.; Université de Sfax, Laboratoire Valorisation, Analyses et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, Sfax, 3038, Tunisia

Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > SMARTECH

Besbes, S.; Université de Sfax, Laboratoire Valorisation, Analyses et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, Sfax, 3038, Tunisia

Attia, H.; Université de Sfax, Laboratoire Valorisation, Analyses et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, Sfax, 3038, Tunisia

Masmoudi, M.; Université de Sfax, Laboratoire Valorisation, Analyses et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, Sfax, 3038, Tunisia

Language :

English

Title :

Physicochemical, Functional and Antioxidant Properties of the Major Protein Fractions Extracted from Prickly Pear (Opuntia ficus indica L.) Seed Cake

Publication date :

2021

Journal title :

Waste and Biomass Valorization

ISSN :

1877-2641

eISSN :

1877-265X

Publisher :

Springer

Volume :

Pages :

1749–1760

Peer reviewed :

Peer reviewed

Funders :

Available on ORBi :

since 23 June 2021

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