Antioxidative activity of pumpkin oil cake based biopolymer films obtained by different filtration process

Abstract

In this work, pumpkin seed oil cake that remains after process of cold pressed oil extraction, was used for the production of composite biopolymer based packaging films. During the production of films, four degrees of filtration were applied. The obtained composite biopolymer films were analyzed for antioxidant activity using three different antioxidant activity assays: the ability to capture free radicals, including •DPPH radical and hydroxyl radical, •OH, as well as reduction power assay of the analyzed films. By comparing the antioxidant activity of the films obtained with different degrees of filtration, it can be concluded that the films obtained by finer filtration (smaller diameter of the filter pore) exhibit greater ability to capture •DPPH radicals, as well as higher reducing power, while the ability to capture hydroxyl radicals showed different trend. Films obtained from the coarser filtered fractions (higher diameter of the filtrate medium) showed greater •OH scavenging ability.

Keywords

• biopolymer film
• pumpkin seed oil cake
• filtration degree
• antioxidant activity