|
|
|
| Antioxidant Activity in vitro of Peptide Fractions Extracted from Jinhua Ham |
| ZHU Chao-zhi;ZHANG Wan-gang;XU Xing-lian;ZHOU Guang-hong |
| Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology,
Nanjing Agricultural University, Nanjing 210095, China |
|
|
|
|
Abstract Endogenous proteolysis generates a large number of peptides of different chain length during the long ripening
period of Jinhua ham, some of which have potent antioxidant activity. In the present study, crude peptides were extracted
from Jinhua ham and evaluated for antioxidant activity by radical scavenging, metal ion chelating, anti-lipid peroxidation,
anti-protein oxidation assays with BHT and GSH as controls. Results showed that the crude peptide extract from Jinhua
ham had concentration dependent antioxidant activity; the hydroxyl radical scavenging capacity was 90% at 1.5 mg/mL, and
the DPPH radical capacity (as high as 95%) at 5 mg/mL was comparable to that of BHT and GSH. In addition, the crude
peptides had much higher metal ion chelating activity than both antioxidants, at 4 mg/mL had similar anti-lipid peroxidation
activity to BHT and GSH, and presented an inhibitory effect on protein oxidation. In conclusion, the crude peptides extracted
from Jinhua ham have similar antioxidant activity to BHT and GSH.
|
|
|
|
|
|
|
|
|
|
|
2013, Vol. 27 
