Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausages

被引：27

作者：

Broncano, J. M. ^{[1
]}

Otte, J. ^{[2
]}

Petron, M. J. ^{[1
]}

Parra, V. ^{[1
]}

Timon, M. L. ^{[1
]}

机构：

[1] Univ Extremadura, Agr Engn Sch, Dept Anim Prod & Food Sci, Badajoz 06007, Spain

[2] Univ Copenhagen, Fac Life Sci, Dept Food Sci, DK-1958 Frederiksberg C, Denmark

来源：

MEAT SCIENCE | 2012年 / 90卷 / 02期

关键词：

DPPH radical; Bioactive peptide; Chorizo; HILIC-MS/MS; LC-MS/MS; RADICAL-SCAVENGING ACTIVITIES; FREE AMINO-ACIDS; ELECTROSPRAY-IONIZATION; L-CARNITINE; PEPTIDES; PROTEIN; PROTEOLYSIS; CREATINE; CARNOSINE; ANSERINE;

D O I：

10.1016/j.meatsci.2011.09.015

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

This work is focused on the determination of low molecular weight compounds extracted from samples of fermented sausages. The antioxidant activity of fractions isolated from chorizo extracts was tested by their ability to quench free radicals by the DPPH-radical scavenging assay. Natural dipeptides and metabolites characteristic of meat were abundant in the fractions isolated by RP-HPLC from chorizo extracts. Due to extensive degradation during the ripening of chorizo, the extracts did not contain many peptides in a concentration that allowed identification. However, many free amino acids were identified by LC-MS/MS and HILIC-MS/MS. The fractions with the most hydrophilic compounds showed the highest antioxidant activity. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：494 / 501

页数：8

共 66 条

[1]

Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese [J].

Andersen, Lene T. ;

Schlichtherle-Cerny, Hedwig ;

Ardo, Ylva .

DAIRY SCIENCE & TECHNOLOGY, 2008, 88 (4-5) :467-475

[2]

CARNITINE AND ITS ACYL ESTERS AS SECONDARY ANTIOXIDANTS [J].

ARDUINI, A .

AMERICAN HEART JOURNAL, 1992, 123 (06) :1726-1727

[3]

Strategies for designing novel functional meat products [J].

Arihara, Keizo .

MEAT SCIENCE, 2006, 74 (01) :219-229

[4]

CARNOSINE, HOMOCARNOSINE AND ANSERINE - COULD THEY ACT AS ANTIOXIDANTS INVIVO [J].

ARUOMA, OI ;

LAUGHTON, MJ ;

HALLIWELL, B .

BIOCHEMICAL JOURNAL, 1989, 264 (03) :863-869

[5]

Small peptides (<5 kDa) found in ready-to-eat beef meat [J].

Bauchart, C. ;

Remond, D. ;

Chambon, C. ;

Mirand, P. Patureau ;

Savary-Auzeloux, I. ;

Reynes, C. ;

Morzel, M. .

MEAT SCIENCE, 2006, 74 (04) :658-666

[6]

Effects of certain micronutrients and melatonin on plasma lipid, lipid peroxidation, and homocysteine levels in rats [J].

Baydas, G ;

Yilmaz, O ;

Celik, S ;

Yasar, A ;

Gursu, MF .

ARCHIVES OF MEDICAL RESEARCH, 2002, 33 (06) :515-519

[7]

The antioxidant role of coenzyme Q [J].

Bentinger, Magnus ;

Brismar, Kerstin ;

Dallner, Gustav .

MITOCHONDRION, 2007, 7 :S41-S50

[8]

Free amino acids and proteolysis involved in 'salchichon' processing [J].

Beriain, MJ ;

Lizaso, G ;

Chasco, J .

FOOD CONTROL, 2000, 11 (01) :41-47

[9]

Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases [J].

Bougatef, Ali ;

Hajji, Mohamed ;

Balti, Rafik ;

Lassoued, Imen ;

Triki-Ellouz, Yosra ;

Nasri, Moncef .

FOOD CHEMISTRY, 2009, 114 (04) :1198-1205

[10]

Antioxidant peptides isolated from the marine rotifer, Brachionus rotundiformis [J].

Byun, Hee-Guk ;

Lee, Jung Kwon ;

Park, Heum Gi ;

Jeon, Joong-Kyun ;

Kim, Se-Kwon .

PROCESS BIOCHEMISTRY, 2009, 44 (08) :842-846

← 1 2 3 4 5 6 7 →