Identification by hydrophilic interaction and reversed-phase liquid chromatography-tandem mass spectrometry of peptides with antioxidant capacity in food residues

Journal of Chromatography A

Volumn 1428, Issue , 2016, Pages 185-192

  Vásquez Villanueva, Romy ^a   Marina, M Luisa ^a   García, M Concepción ^a  

^a UNIVERSITY OF ALCALÁ   (Spain)

Author keywords

Antioxidant; Hydrophilic interaction; Liquid chromatography tandem mass spectrometry; Peach seed; Peptides; Reversed phase

Indexed keywords

ANTIOXIDANTS; CHROMATOGRAPHY; ENZYMES; FRUITS; HYDROPHILICITY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PEPTIDES; SPECTROMETRY;

ANTIOXIDANT MECHANISMS; ANTIOXIDANT PEPTIDES; HYDROPHILIC INTERACTION; HYDROPHOBIC AMINO ACIDS; LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY; PEACH SEEDS; REVERSED PHASE; REVERSED PHASE LIQUID-CHROMATOGRAPHY;

PROTEINS;

AMINO ACID DERIVATIVE; PEPTIDE DERIVATIVE; THERMOLYSIN; VEGETABLE PROTEIN; ANTIOXIDANT; PEPTIDE;

AMINO ACID SEQUENCE; ARTICLE; CONTROLLED STUDY; ELECTROSPRAY MASS SPECTROMETRY; ENZYME ACTIVITY; FOOD PRESERVATION; HYDROPHILIC INTERACTION CHROMATOGRAPHY; HYDROPHOBICITY; NONHUMAN; PEACH; PEPTIDE ANALYSIS; PLANT SEED; PRIORITY JOURNAL; PROTEIN FUNCTION; PROTEIN HYDROLYSIS; PROTEIN ISOLATION; PROTEIN METABOLISM; RELIABILITY; REVERSED PHASE LIQUID CHROMATOGRAPHY; TANDEM MASS SPECTROMETRY; TIME OF FLIGHT MASS SPECTROMETRY; CHEMICAL PHENOMENA; CHEMISTRY; FOOD ANALYSIS; METABOLISM; PROCEDURES;

ANTIOXIDANTS; CHROMATOGRAPHY, REVERSE-PHASE; FOOD ANALYSIS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PEPTIDES; SEEDS; TANDEM MASS SPECTROMETRY; THERMOLYSIN;

EID: 84952986797     PISSN: 00219673     EISSN: 18733778     Source Type: Journal    
DOI: 10.1016/j.chroma.2015.07.032     Document Type: Article

References (26)

1. García M.C., Puchalska P., Esteve C., Marina M.L. Vegetable foods: a cheap source of proteins and peptides with antihypertensive, antioxidant, and other less occurrence bioactivities. Talanta 2013, 106:328-349.
2. Hartmann R., Meisel H. Food-derived peptides with biological activity: from research to food applications. Curr. Opin. Biotechnol. 2007, 18:163-169.
3. Korhonen H., Pihlanto A. Bioactive peptides: production and functionality. Int. Dairy J. 2006, 16:945-960.
4. Di Bernardini R., Harnedya P., Boltond D., Kerryb J., O'Neillb E., Mullena A.M., Hayesc M. Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products. Food Chem. 2011, 124:1296-1307.
5. Lafarga T., Hayes M. Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients. Meat Sci. 2014, 98:227-239.
6. Ajibola C.F., Fashakin J.B., Fagbemi T.N., Aluko R.E. Effect of peptide size on antioxidant properties of African Yam Bean Seed (Sphenostylis stenocarpa) protein hydrolysate fractions. Int. J. Mol. Sci. 2011, 12:6685-6702.
7. Shahidi F., Zhong Y. Novel antioxidants in food quality preservation and health promotion. Eur. J. Lipid Sci. Tech. 2010, 112:930-940.
8. Lee J., Koo N., Min D.B. Reactive oxygen species, aging, and antioxidative nutraceuticals. Compr. Rev. Food Sci. F. 2004, 3:21-33.
9. André C., Castanheira I., Cruz J.M., Paseiro P., Sanches-Silva A. Analytical strategies to evaluate antioxidants in food: a review. Trends Food Sci. Technol. 2010, 21:229-246.
10. Moure A., Cruz J.M., Franco D., Domínguez J.M., Sineiro J., Domínguez H., José Núñez M., Parajó J.C. Natural antioxidants from residual sources. Food Chem. 2001, 72:145-171.
11. Harnedy P.A., FitzGerald R.J. Bioactive peptides from marine processing waste and shellfish: a review. J. Funct. Foods 2012, 4:6-24.
12. Guía de mejores técnicas disponibles en España del sector del transformado de los vegetales, Spanish Register of Emissions and Pollutant Sources, http://www.en.prtr-es.es, Accessed 12.14.
13. R. Vásquez-Villanueva, M.C. García, M.L. Marina, Revalorization of a peach (Prunus persica (L.) Batsch) byproduct: Extraction and characterization of ACE-inhibitory peptides from peach stones, J. Funct. Foods, in press, http://dx.doi.org/10.1016/j.jff2015.06.056.
14. Esteve C., Marina M.L., García M.C. Novel strategy for the revalorization of olive (Olea europea) residues based on the extraction of bioactive peptides. Food Chem. 2015, 167:272-280.
15. González-García E., Marina M.L., García M.C. Plum (Prunus Domestica L.) by-product as a new and cheap source of bioactive peptides: extraction method and peptides characterization. J. Funct. Foods 2014, 11:428-437.
16. García M.C., Endermann J., González-García E., Marina M.L. HPLC-Q-TOF-MS identification of antioxidant and antihypertensive peptides recovered from cherry (Prunus cerasus L.) subproducts. J. Agric. Food Chem. 2015, 63:1514-1520.
17. Buszewski B., Noga S. Hydrophilic interaction liquid chromatography (HILIC) - a powerful separation technique. Anal. Bioanal Chem. 2012, 402:231-247.
18. Jandera P. Stationary and mobile phases in hydrophilic interaction chromatography: a review. Anal. Chim. Acta 2011, 692:1-25.
19. You L., Zhao M., Regenstein J.M., Ren J. In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion. Food Chem. 2011, 124:188-194.
20. Wiriyaphan C., Chitsomboon B., Yongsawadigul J. Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts. Food Chem. 2012, 132:104-111.
21. Chen H., Muramoto K., Yamauchi F. Structural analysis of antioxidative peptides from soybean β-Conglycinin. J. Agric. Food Chem. 1995, 43:574-578.
22. Namal Senanayake S.P.J. Green tea extract: chemistry, antioxidant properties and food applications - a review. J. Funct. Foods 2013, 5:1529-1541.
23. Vertuani S., Angusti A., Manfredini S. The antioxidants and pro-antioxidants network: an overview. Curr. Pharm. Des. 2004, 10:1677-1694.
24. Samaranayaka A.G.P., Li-Chan E.C.Y. Food-derived peptidic antioxidants: a review of their production, assessment, and potential applications. J. Funct. Foods 2011, 3:229-254.
25. Sarmadi B.H., Ismail A. Antioxidative peptides from food proteins: a review. Peptides 2010, 31:1949-1956.
26. Pihlanto A. Antioxidative peptides derived from milk proteins. Int. Dairy J. 2006, 16:1306-1314.