Antioxidant Properties Of Crude And Cold Ethanol Precipitated Protein From Palm Kernel Cake (pkc) As Potential Cosmeceutical Age.pdf

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Preview of Antioxidant properties of crude and cold ethanol precipitated protein from palm kernel cake (pkc) as potential Cosmeceutical age
🔗 Source: jopr.mpob.gov.my
📊 Size: 619 KB
📄 Pages: 6 pages
⬇️ Downloads: 45

Summary

Palm kernel cake (PKC) is a by-product of edible oil production from oil palm, with high protein content, making it a potential source of antioxidant peptides for cosmeceutical products. The study extracted crude protein from PKC at 80°C, resulting in the highest total phenolic content and protein yield. Precipitation with 80% cold ethanol gave the best protein yield of 56.6%. The precipitated protein showed substantial antioxidative activities, with IC50 values of 517±0.016 mg ml-1 for DPPH radical-scavenging capacity, 0.047±0.009 mg ml-1 for ABTS radical-scavenging capacity, and 21±0.13 mg ml-1 for ferrous ion-chelating ability. The study suggests that PKC could be a sustainable source of antioxidant peptides for enhancing cosmeceutical products.

Description

Palm kernel cake (PKC) is a by-product of edible oil production from oil palm, with high protein content, making it a potential source of antioxidant peptides...

Technical Information

  • File Format: PDF
  • File Size: 619 KB
  • Pages: 6
  • Language: EN
  • Total Downloads: 45
  • Last Updated: 3 months ago

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