Evaluation of Antioxidant Activity of Cannabis Hydrolyzed Protein

Among the beneficial compounds, bioactive peptides from enzymatic hydrolysis of proteins have many properties such as low allergenicity, lowering blood pressure, antidiabetic, anti-cancer role, natural and efficient source of antioxidants with chelating activity of metal ions and many other health benefits. Cannabis, scientifically known as Cannabis sativa L., has long played an important role in the production of dietary formulations, drugs and fiber. In this study, protein was extracted from the pulp of hemp oil. Then, the effect of time of enzymatic hydrolysis process with alkalase (60-300 min) on the degree of hydrolysis, inhibition of free radical DPPH, ABTS, inhibition of hydroxyl radical and regenerative power of hydrolyzates were investigated. Statistical evaluation of the results was performed using factorial design and comparison of means in 3 replications with one-way analysis of variance (ANOVA). The results of enzymatic hydrolysis showed an increase in the degree of hydrolysis with increasing time of enzymatic hydrolysis process. Free radical scavenging activity of DPPH, ABTS, hydroxyl and cannabis protein reducing power after enzymatic hydrolysis from 7.85 to 52.04, from 47.13 to 80.03, from 30.13 to 72.96 and from 55, respectively. Increased to 0.79%. In general, enzymatic hydrolysis of crude protein for up to 240 minutes showed a positive effect of the hydrolysis process on increasing the antioxidant properties and inhibition of free radicals.