Antioxidant Activity of Food Protein: Yellow Pea Protein Isolate NUTRALYS® S85F in a cell free Environment

Abstract

In recent years, the demand for “all natural” products is increasing because of the increasing limitations on the use of synthetic antioxidants and enhanced public awareness of health issues. Many natural food components like oils and oilseeds, proteins and protein hydrolysates, fruits and vegetables, oat and rice bran, spices, herbs and tea have antioxidant properties. Natural antioxidants from these food components provide oxidative stability to the food product. The antioxidant activity of proteins is mainly due to interactions between their ability to inactivate reactive oxygen species, chelate pro-oxidative transition metals, scavenge free radicals, and reduction of hydroperoxides. The objective of this study was to verify the antioxidant potential of Pea Protein Isolate ‘NUTRALYS® S85F' through different in vitro tests: TOTAL ANTIOXIDANT RADICAL SCAVENGING ACTIVITY (ORAC ASSAY); SUPEROXIDE RADICAL SCAVENGING ACTIVITY (NBT ASSAY); LIPID PEROXIDATION INHIBITION ASSAY (MDA KIT); HYDROXYL RADICAL SCAVENGING ACTIVITY (HRS ASSAY); NITRIC OXIDE SCAVENGING ABILITY NUTRALYS® S85F clearly demonstrates intrinsic antioxidant activities as can be observed from its scavenging activity toward the peroxyl radicals (ORAC), scavenger of the superoxide radicals (NBT), hydroxyl radical scavenging (HRS), prevention of lipid oxidation (MDA) and nitric oxide scavenging (NO) capabilities. Based on our results, NUTRALYS® S85F will provide oxidative stability to food products and health benefits to the consumer.