Abstract
ABSTRACTThis study investigated the antioxidant activity of peptides isolated from dry-cured pork loins inoculated with probiotic strains of lactic acid bacteria (LAB). The antioxidant activity of the isolated peptide fraction (an average of 13 kDa) was determined by radical-scavenging activities: ABTS and DPPH, reducing power and metal chelating assay (Fe2+ and Cu2+). The highest antioxidant activity was noted against ABTS and DPPH. The results suggest no influence of probiotic LAB on the relative quantity of peptides and the lack of relationship between this parameter and antioxidant activity measures. The differences in antioxidant activity among the tested batches may be associated with the influence of the LAB strains on the peptides’ composition and the amino acid position in them.
Highlights
Dry-cured meats are gaining immense importance among products of animal origin
This study investigated the antioxidant activity of peptides isolated from dry-cured pork loins inoculated with probiotic strains of lactic acid bacteria (LAB)
LAB are the major producers of lactic acid, which is responsible for a decrease in the pH value during the preparation of dry-cured meat products; it contributes to limiting the growth of unfavourable microflora and to improving the safety and quality of dry-cured meat products
Summary
Dry-cured meats are gaining immense importance among products of animal origin This has been confirmed by their steadily increasing number and assortment in stores. They are valued by consumers primarily due to their characteristic flavour and aroma, both of which result from distinct production technology (Dave & Ghaly, 2011). They are of interest to scientists, largely due to the presence of active molecules in them. Intake of antioxidant compounds along with food helps to maintain the state of equilibrium of pro-oxidants/antioxidants in the body (Chakrabarti et al, 2014)
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