León Madrazo Anaí, Segura Campos Maira Rubi
Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, Mexico.
Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, Mexico.
Food Chem. 2025 Feb 15;465(Pt 1):141968. doi: 10.1016/j.foodchem.2024.141968. Epub 2024 Nov 8.
The challenge of preserving food quality without relying on harmful antioxidants requires the exploration of natural alternatives, such as chia-derived peptides (YACLKVK, KLKKNL, KLLKKYL, and KKLLKI). The antioxidant properties and stability to processing were evaluated using DPPH and ABTS, iron-reducing, ORAC, and copper chelating assays. The effects of autoclaving, heat treatment with glucose, and ultrasound on the antioxidant activity of the top-performing peptide were examined. YACLKVK displayed the highest antioxidant response with 87.25 ± 2.47 %, 93.65 ± 0.79 %, 0.418 ± 0.018 abs, 44.06 ± 0.78 μM TE/mL, and 86.49 ± 0.12 % in the DPPH, ABTS, iron-reducing capacity, ORAC, and copper chelating assays at 800 μg/mL (DPPH) and 1000 μg/mL, respectively. Autoclaving, heat, and ultrasound treatments reduced YACLKVK's DPPH scavenging to 63.09 ± 0.44 % and 74.15 ± 0.27 % and its Cu chelating capacity to 58.98 ± 1.28 %. YACLKVK retained over 50 % of its antioxidant capacity post-processing. These findings suggest its application as a potent natural antioxidant in food systems, particularly in processed foods where oxidation affects shelf life and quality. Incorporating YACLKVK could enhance food preservation, aligning with consumer preferences for natural-origin ingredients. Studies on commercial scalability, safety, and regulatory compliance will be essential for its widespread adoption in the food industry.
在不依赖有害抗氧化剂的情况下保持食品质量面临挑战，这需要探索天然替代品，如奇亚籽衍生肽（YACLKVK、KLKKNL、KLLKKYL和KKLLKI）。使用DPPH和ABTS、铁还原、ORAC和铜螯合测定法评估了其抗氧化性能和加工稳定性。研究了高压灭菌、葡萄糖热处理和超声处理对表现最佳的肽的抗氧化活性的影响。在800μg/mL（DPPH）和1000μg/mL时，YACLKVK在DPPH、ABTS、铁还原能力、ORAC和铜螯合测定中分别显示出最高的抗氧化响应，为87.25±2.47%、93.65±0.79%、0.418±0.018吸光度、44.06±0.78μM TE/mL和86.49±0.12%。高压灭菌、加热和超声处理使YACLKVK的DPPH清除率降至63.09±0.44%和74.15±0.27%，其铜螯合能力降至58.98±1.28%。YACLKVK在加工后仍保留超过50%的抗氧化能力。这些发现表明它可作为一种有效的天然抗氧化剂应用于食品体系，尤其是在氧化会影响保质期和质量的加工食品中。加入YACLKVK可以增强食品保鲜效果，符合消费者对天然来源成分的偏好。对其商业可扩展性、安全性和法规合规性的研究对于其在食品工业中的广泛应用至关重要。
