ANTIOXIDANT ACTIVITY OF SESAME PROTEIN CONCENTRATE

In recent years, plant-based proteins have aroused growing interest in the scientific community. Their potential as natural sources of protein and bioactive peptides, with application in the development of new functional foods has been one of the relevant characteristics. Among the various sources, sesame seed (Sesamum indicum L.) stands out, which, in addition to containing proteins, has considerable levels of antioxidant compounds, expanding its applicability both in the nutraceutical context and in technological applications. Studies have shown that proteins extracted from vegetables, in addition to exerting an inhibitory function on physiologically important enzymes, can also act as antioxidants and thus replace synthetic antioxidants in food formulations. Therefore, the present study aimed to obtain the sesame protein concentrate and evaluate its antioxidant activity. Sesame seeds produced in two locations in the state of Mato Grosso were used in this study; the protein concentrates were obtained by alkaline solubilization followed by isoelectric precipitation and the antioxidant capacity of the protein concentrates were determined through methods that make it possible to quantify the free radical scavenging capacity DPPH and ABTS, in μmol of Trolox equivalent per gram of sample (μmol TE g −1). Sesame samples from sites 1 and 2 were defatted and the pH values of highest solubility (12) and lowest solubility corresponding to the isoelectric point (4.5) previously destined were used to obtain the protein concentrates