Document Type : Research Paper
Authors
Abstract
The antioxidant properties of pollen and royal jelly are related to proteins and phenolic compounds. In this study, the effect of pollen proteins enzymatic hydrolysis by the digestive enzymes trypsin on its antioxidant properties and optimization of enzymatic hydrolysis was investigated and the results were compared with Royal Jelly antioxidant properties. For this purpose, phenolic compounds, DPPH free radical scavenging activity and ferric ion reducing power of pollen and royal jelly was measured. The values of these factors for pollen and royal jelly in concentration of 1000 ppm, were respectively, 174 and 1031.71 mg Gallic acid per gram sample, 67.33% and 95.27% and absorbance of 0.77 and 0.8 in a wavelength of 700 nm. The highest reducing power, in samples hydrolyzed by trypsin 1.5% for 2.5 hours, was 0.668. The highest scavenging power of DPPH radicals, in samples hydrolyzed by trypsin 1.5% for 4 hours, was 79.8%. Results showed that antioxidant properties of pollen were increased by hydrolysis. The increase was clearer in DPPH radical scavenging power than reducing power. So that, radical scavenging power increased from 67.33% to 97.8%. After hydrolysis, radical scavenging power of pollen, partly became close to radical scavenging power of Royal Jelly (95.27%). This shows that it is possible to be close the peptides of pollen to the peptides contained in Royal Jelly by hydrolysis of pollen proteins.
Keywords
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