The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life

Abstract

ABSTRACT In the current study, Mexican Panela cheeses manufactured from cow or goat milk were analyzed in terms of sensory characteristics, peptide concentration, proteolysis and antioxidant activity using the DPPH radical (1, 1-diphenyl-2-picrylhydrazyl) assay during its shelf life at 1, 7, 14, 21, and 28 days. There was no significant difference in sensory rating owing to the influence of the cheese based on a cow or goat milk, with high levels of like seen in both varieties of cheese (from 6 to 7 on average on the hedonic scale of 1 to 9). On the other hand, all cheeses, showed antioxidant activity, which was stronger in goat milk cheeses, which had a DPPH radical inhibition in the range from 11.59 to 83.11%. Additionally, substantial correlations were identified between the studied variables, suggesting that the antioxidant activity is related to the peptides contained in the water-soluble peptides extract by 92%.