2^nd International Congress on
Advances in Food Chemistry and Technology

The cassava (Manihot esculenta crantz) production industry generates a large quantity of by-products, among which are the leaves, which reach 49 million tons worldwide. These leaves can be consumed by humans and animals because of their high protein content (18 and 38%), however they have low utilization due to the lack of technical and scientific information. Its high protein content makes it a substrate of interest for enzymatic hydrolysis and the search for bioactive peptides, with potential use in the food industry. Methodology & Theoretical Orientation: the cassava leaves were dried (T = 50 °C, t = 6 h) and ground before the hydrolysis process. This process was carried out by means of the pH-Stat method, at 50 ° C, enzyme / substrate ratio [E: S]: 0.07 und / g protein, for 2 h. The enzymes used were Alcalase 2.4L (pH: 9.0), Nuetrase 0.8L (pH: 7.0), Protamex (pH: 8.0) and Flovourzyme (pH: 8.0). The extraction efficiency of protein (E,%), the degree of hydrolysis (GH,%), the antioxidant activity by the ABTS^°+, FRAP, ORAC and Crocin methods were analyzed. Findings: the enzymes Alcalasa 2.4L and Protamex did not present statistically significant differences in GH, but E was higher in the hydrolysis performed with Alcalasa 2.4 L (50,4%), also showed higher antioxidant activity measured by the transfer methods of electrons (ABTS^°+ and FRAP), but for the hydrogen atom transfer methods (Crocin and ORAC) the Neutrase 0.8L and Protamex did not show statistically significant differences. Conclusion & Significance: It is possible to obtain protein hydrolysates cassava leaves with high antioxidant activity with protease enzymes such as Alcalase 2.4L, Neutrase 0.8L, Flavourzyme and Protamex.