Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology.

Journal of food science and technology · 2015 · Benefit · Low evidence

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BenefitLow evidencePaper 3015

Pulsed electric field (PEF) treatment parameters were optimized (CPS concentration 10 mg/mL, electric field intensity 15 kV/cm, pulse frequency 2,000 Hz). Under optimized conditions, DPPH inhibition of corn peptides increased by 32.1% compared with untreated …

Study snapshot

PublicationJournal of food science and technology · 2015

Study typeother

Reported directionBenefit

Evidence ratingLow

Abstract

In this study, the effects on antioxidant activity and structure change of corn peptides (CPS) with 10 to 30 kDa molecular weight (MW) treated by pulsed electric field (PEF) technology were investigated. 2, 2-diphenyl-1-picrylhydrazyl (DPPH) inhibition was used to evaluate the antioxidant activity of CPS. Response surface methodology (RSM) was used to investigate the effects of PEF treatment parameters on antioxidant activity of CPS. The optimal conditions were as follows: concentration of CPS 10 mg mL(-1), electric field intensity 15 kV cm(-1), and pulse frequency 2,000 Hz. Under the optimized conditions, the DPPH inhibition of CPS increased 32.1 %, compared to the sample untreated. And mid-infrared spectroscopy (MIR) was used for analyzing the structure change of CPS. The results showed that PEF technology could obviously increase the DPPH inhibition of CPS under the optimized conditions (P < 0.05).

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AI evidence extraction

Structured fields below were generated from the paper’s abstract and metadata to make the evidence easier to inspect. Automated extraction may be incomplete or incorrect; verify important details against the original paper.

Study typeother

Effect directionbenefit

PopulationNot supplied

Sample sizeNot supplied

ExposureNot supplied

Evidence strengthLowConfidence: 74% · Peer reviewed: yes

Main findings

Outcomes measured

DPPH inhibition (antioxidant activity) of corn peptides
Structural change of corn peptides (mid-infrared spectroscopy)

Limitations

No sample size reported in abstract
No exposure duration reported in abstract
Study is on food peptides (not human/animal health outcomes)

View raw extracted JSON

{
  "study_type": "other",
  "exposure": {
    "band": null,
    "source": "pulsed electric field (PEF) technology",
    "frequency_mhz": null,
    "sar_wkg": null,
    "duration": null
  },
  "population": null,
  "sample_size": null,
  "outcomes": [
    "DPPH inhibition (antioxidant activity) of corn peptides",
    "Structural change of corn peptides (mid-infrared spectroscopy)"
  ],
  "main_findings": "Pulsed electric field (PEF) treatment parameters were optimized (CPS concentration 10 mg/mL, electric field intensity 15 kV/cm, pulse frequency 2,000 Hz). Under optimized conditions, DPPH inhibition of corn peptides increased by 32.1% compared with untreated samples, and MIR analysis was used to assess structural changes.",
  "effect_direction": "benefit",
  "limitations": [
    "No sample size reported in abstract",
    "No exposure duration reported in abstract",
    "Study is on food peptides (not human/animal health outcomes)"
  ],
  "evidence_strength": "low",
  "confidence": 0.74,
  "peer_reviewed_likely": "yes",
  "keywords": [
    "pulsed electric field",
    "PEF",
    "corn peptides",
    "DPPH inhibition",
    "antioxidant activity",
    "response surface methodology",
    "mid-infrared spectroscopy"
  ],
  "suggested_hubs": []
}

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AI-extracted fields are generated from the abstract and metadata and may be incomplete or incorrect. This material is for informational purposes and is not medical advice.

Identifiers and source

DOI: 10.1007/s13197-014-1450-3
PubMed: 26139899

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