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Title

Characterization of antioxidant efficacy of peptide extracts as affected by peptide interactions during the ripening of Spanish dry-cured ham

AuthorsLi, Chengliang; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID
KeywordsDry-cured ham
Antioxidant peptides
Salt diffusion
Morphology
Hydrophobicity
Spectroscopy
Chromatography
Targeted chemometrics
Issue Date13-Jun-2021
PublisherElsevier
CitationFood Research International 147: 110525 (2021)
AbstractMicroenvironmental factors may influence the antioxidant efficacy of food-derived peptides. This study evaluated the in vitro antioxidant properties of peptides released during the ripening (9 to 24 months of processing) of Spanish dry-cured ham (Biceps femoris muscle) assisted by spectral-chromatographic methodologies. Results indicated that 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical-cation (ABTS●+) quenching capacity of peptide extracts significantly increased (P < 0.05) until 24 months whereas peroxyl radical (ROO●) scavenging activity increased slowly and remained with non-significant change (P > 0.05) between 15 and 24 months. However, both ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH●) scavenging ability significantly decreased (P < 0.05) at 24 months. Additionally, morphological traits of peptide extracts suggested that a prolonged ripening enabled the formation/reconstruction of intra-/inter-molecular interactions in dispersion medium. Meta-analysis of chromatographic and spectral fingerprinting proved that the non-conjugated/π-conjugated oligomers mediated by aromatic moieties probably differentiated DPPH● and ABTS●+ antioxidant performance of peptides, showing a potentially altered solvent polarization process.
Publisher version (URL)https://doi.org/10.1016/j.foodres.2021.110525
URIhttp://hdl.handle.net/10261/244848
DOI10.1016/j.foodres.2021.110525
ISSN0963-9969
Appears in Collections:(IATA) Artículos

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