The antioxidant activity of bioactive peptides obtained from hydrolyzed mung bean (Vidna radiata) grown in Espinal Tolima was evaluated. Alkaline hydrolysis was performed with 1 N NaOH. Mung bean protein concentrate obtained was 82%. The enzymatic hydrolysis was performed using a randomized block design, with commercial enzymes: Alcalase®, trypsin® and Flavourzyme®. The kinetics of the hydrolysis degree (DH) was measured based on time. The factor evaluated was the reaction time in minutes and the response variable was the degree of hydrolysis (DH), which was 43.21% for Alcalase, 41.20% for Trypsin and 38.41% for Flavourzyme. Two experiments used for measuring the antiradical activity in vitro were positive for the three types of enzymes. The optimal antiradical capacity was obtained at 30 min for Alcalase and Trypsin, and 45 min, respectively for Flavourzyme. Antioxidant activity in vitro such as, ABTS, DPPH, ORAC and FRAC correlated with the in vivo assays. Mung bean hydrolysates could have antioxidant effects, a good alternative when incorporated into diet, as a dietary supplement or added to a food matrix.
Key words: Antioxidant, bioactive peptides, hydrolyses, mung bean.
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