Literature DB >> 23906007

Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese.

Chiara Bottesini1, Sara Paolella, Francesca Lambertini, Gianni Galaverna, Tullia Tedeschi, Arnaldo Dossena, Rosangela Marchelli, Stefano Sforza.   

Abstract

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.

Entities:  

Mesh：

Substances：

Year:  2013        PMID： 23906007     DOI： 10.3109/09637486.2013.821696

Source DB:  PubMed          Journal:  Int J Food Sci Nutr        ISSN： 0963-7486            Impact factor:   3.833


  6 in total

1.  Antioxidant capacity and identification of radical scavenging peptides from Crema de Chiapas, Fresco and Cocido cheeses.

Authors:  J E Aguilar-Toalá; M J Torres-Llanez; A Hernández-Mendoza; R Reyes-Díaz; B Vallejo-Cordoba; A F González-Córdova
Journal:  J Food Sci Technol       Date:  2021-10-30       Impact factor: 3.117

2.  The identification of antioxidant and ACE-I peptides in different turkish ripened cheeses.

Authors:  Neslihan Turan; Muhammed Zeki Durak
Journal:  J Food Sci Technol       Date:  2022-04-25       Impact factor: 3.117

3.  Antioxidant potential of a soft cheese (paneer) supplemented with the extracts of date (Phoenix dactylifera L.) cultivars and its whey

Authors:  Tahir Mahmood Qureshi; Aniqa Amjad; Muhammad Nadeem; Mian Anjum Murtaza; Masooma Munir
Journal:  Asian-Australas J Anim Sci       Date:  2019-02-14       Impact factor: 2.509

4.  Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese.

Authors:  Mattia Di Nunzio; Cecilia Loffi; Elena Chiarello; Luca Dellafiora; Gianfranco Picone; Giorgia Antonelli; Clarissa Di Gregorio; Francesco Capozzi; Tullia Tedeschi; Gianni Galaverna; Alessandra Bordoni
Journal:  Molecules       Date:  2022-01-20       Impact factor: 4.411

5.  An integrated approach to the analysis of antioxidative peptides derived from Gouda cheese with a modified β-casein content.

Authors:  Anna Iwaniak; Damir Mogut; Piotr Minkiewicz; Justyna Żulewska; Małgorzata Darewicz
Journal:  Sci Rep       Date:  2022-08-03       Impact factor: 4.996

6.  Characterization of Defatted Products Obtained from the Parmigiano-Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties.

Authors:  Sofie Buhler; Ylenia Riciputi; Giuseppe Perretti; Maria Fiorenza Caboni; Arnaldo Dossena; Stefano Sforza; Tullia Tedeschi
Journal:  Foods       Date:  2020-03-09
  6 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.