Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese

被引：40

作者：

Bottesini, Chiara ^{[1
]}

Paolella, Sara ^{[1
]}

Lambertini, Francesca ^{[1
]}

Galaverna, Gianni ^{[1
]}

Tedeschi, Tullia ^{[1
]}

Dossena, Arnaldo ^{[1
]}

Marchelli, Rosangela ^{[1
]}

Sforza, Stefano ^{[1
]}

机构：

[1] Univ Parma, Dept Food Sci, I-43124 Parma, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2013年 / 64卷 / 08期

关键词：

Antioxidant amino acids; antioxidant capacity; Parmigiano-Reggiano; proteolysis; LACTIC-ACID BACTERIA; IN-VITRO; AMINO-ACIDS; PEPTIDES; MILK; TRANSPORT; PRODUCTS; DERIVATIVES; DIGESTION;

D O I：

10.3109/09637486.2013.821696

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this work the antioxidant capacity of water soluble extracts of Parmigiano-Reggiano cheese (Water Soluble Extracts - WSEs) at different aging time was studied, by measuring their radical scavenging capacity with a standard ABTS assay. The WSEs were also fractionated by semi-preparative HPLC-UV and for each fraction the antioxidant capacity and the molecular composition was determined by LC/ESI-MS, in order to identify the most active antioxidant compounds. The antioxidant capacity was also determined after simulated in vitro gastrointestinal digestion of WSEs. The data indicated that antioxidant capacity in WSE from Parmigiano-Reggiano cheese, quite unaffected by ripening time and gastrointestinal digestion, is mostly due to free amino acids, mainly tyrosine, methionine and tryptophan, and only in minimal part to antioxidant peptides.

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收藏

页码：953 / 958

页数：6

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