Evaluation of antioxidant and antimicrobial properties of enzymatically hydrolysed Cucurbita pepo and Linum usitatissimum seedcakes

The antioxidant and antimicrobial activities of ethanolic extracts of Cucurbita pepo and Linum usitatissimum seedcakes before and after enzymatic hydrolysis by glycosidases: alpha-amylase from Aspergillus oryzae , beta-glucosidase and beta-glucanase from Aspergillus niger and enzymes combination in a ratio of 1:1:1 were investigated. Total phenolic, flavonoid, reducing sugar content and antioxidant activity according to DPPH and ABTS tests were measured in non-hydrolysed extracts and compared with the results obtained for the extracts after the application of immobilised enzymes. In vitro antimicrobial activity was evaluated using the disc diffusion method. The extracts from hydrolysed seedcakes had a higher phenolic, flavonoid and reducing sugar content as well as higher antioxidant and antimicrobial activities in comparison with those of non-hydrolysed one. The highest antimicrobial activity showed L. usitatissimum seedcake extracts after hydrolysis by an enzyme combination. The enzymatic hydrolysis of seedcakes improved the extraction of phenolic compounds and therefore improved their antiradical and antimicrobial properties.