Evaluation of quality parameters and antioxidant properties of protein concentrates and hydrolysates of hyacinth bean (Lablab purpureus)

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The hyacinth bean protein hydrolysates (HPHs) were derived from hyacinth bean protein concentrate (HPC) by enzymatic hydrolysis following isoelectric method using pepsin enzyme. The HPH displayed strong antioxidant activities than hyacinth flour and HPC, where released amino acids were the major contributors to enhanced antioxidant activities. The IC 50 values for HPH and ascorbic acid (AA) were 0.052 and 0.020 mg/ml correspondingly. The total phenolic content (TPC) of HPH and HPC were 35.1 and 22.03 mg GAE/g, respectively. The antioxidant potential of both HPC and HPH was assessed by adding those components to apple juice at a rate of 3 g/L and kept at ambient temperature for 6 days. Both HPC and HPH delayed the development of oxidizing products during 6‐day storage where HPH exhibited significantly higher antioxidant activity to that of HPC. The HPH reduced the oxidizing substances by 79.58%, 65.1%, and 62.03% at Days 0, 1, and 6, respectively, compared with control. These findings demonstrate that the hyacinth hydrolysates offer a good potential for use in the food industry as natural antioxidants.