Jute seed bioactive compounds: amino acids, polyphenolics, antioxidants and hydrolyzing enzymes inhibitory property

Abstract

The processed whole jute seed flour (JSF), protein isolate (JSI) and hydrolysate (JSH) were subjects to amino-acids, phytochemicals, phenolic profiles, antioxidant, and enzymes (pancreatic lipase, α-amylase and α-glucosidase) inhibitory properties analysis. Protein and in-vitro protein digestibility of the samples ranged were 10−66 g/100 g and 17.5%−20.8%, respectively. Essential, sulphur, aromatic, branched chain, antioxidant, and hydrophobic amino-acids concentrations varied from 30.97−34.74, 2.91−3.53, 11.50−12.49, 14.12−16.55, 17.84−20.39, and 36.59−42.41 g/100 g protein, respectively. Phytochemical concentrations were significantly different (P > 0.05). For phenolic profile, vanillic acid had the highest concentration followed by naringin acid. JSI exhibited highest antioxidant activity in respect to 1,1-diphenyl-2-picryl-hydrazyl (DPPH), Fe²⁺ chelation, OH radical, 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) and ferric reducing antioxidant power, and inhibitory properties against lipase (53.4%), α-amylase (31.8%) and α-glucosidase (43.8%) enzymes, while JSF had the least. In conclusion, JSI exhibited supreme scavenging activities and attenuation of lipase, and carbohydrate hydrolyzing enzymes. Hence, JSI may be suitable as therapeutic agent for the prevention/management of food related diseases instead of synthetics agents with many side effects.