ORIGINAL RESEARCH article
Front. Nutr.
Sec. Food Chemistry
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1636534
This article is part of the Research TopicFoodborne Functional Proteins and Bioactive Peptides: Structure, Functionality and ProcessingView all articles
Optimization and purification of natural protein extract from hazelnut press cake and its antioxidant activity
Provisionally accepted
- Jilin Medical University, Jilin, China
Select one of your emails
You have multiple emails registered with Frontiers:
Notify me on publication
Please enter your email address:
If you already have an account, please login
You don't have a Frontiers account ? You can register here
This study aimed to enhance the basic criteria for protein extraction from hazelnuts via the response surface technique and to explore the antioxidant characteristics of the isolated hazelnut protein. The refined parameters for extraction included: an extraction duration of 2 h, a temperature set at 33 °C, a liquid-to-solid ratio 8:1, and a 2.32 g protein extraction yield / 50 g hazelnut press cake. The crude hazelnut protein was identified by LC-MS, which primarily included 41 proteins (only 10 shown).The purified hazelnut protein with high quality was obtained using the ÄKTA pure system through a HiTrap DEAE FF column. Antioxidant-activity investigations revealed that purified hazelnut protein had high scavenging activity of DPPH radicals. Furthermore, H2O2-induced cell oxidative damage was reduced by increasing cell viability and reducing ROS levels. The basis for purified hazelnut protein extraction was also explored. Our findings showed that hazelnut protein may be a promising natural antioxidant.
Keywords: Hazelnut, antioxidant activity, purification, Natural protein, optimization
Received: 28 May 2025; Accepted: 06 Aug 2025.
Copyright: © 2025 Fang, Li, Zhu, Li, Xu, Wu, Zhang and Luo. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Yanan Luo, Jilin Medical University, Jilin, China
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.