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Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times

Authors :
Ziyi Yang
Jiaming Cai
Evans Frimpong Boateng
Lujuan Xing
Wangang Zhang
Source :
Antioxidants, Volume 12, Issue 3, Pages: 606
Publication Year :
2023
Publisher :
MDPI AG, 2023.

Abstract

This present study aimed to investigate the effects of various cooking times (1 h, 1.5 h, 2 h, 2.5 h, named as JHBP-1, JHBP-1.5, JHBP-2, JHBP-2.5) on the antioxidant activity and peptide profile of Jinhua ham broth peptides (JHBP). The peptides extracted from uncooked ham were used as an uncooked group with the name of JHBP-0. The results revealed that the antioxidant efficacy in the four cooked groups changed dramatically compared to JHBP-0. After cooking, the DPPH radical scavenging activity, hydroxyl radical scavenging activity and superoxide anion radical scavenging activity decreased, except for the Fe2+ chelation and ABTS+ scavenging capacity which increased significantly. However, the cooked groups still showed a strong antioxidant capacity. In particular, the superoxide anion radical scavenging ability and the Fe2+ chelation action were significantly stronger compared to glutathione (GSH) and butylated hydroxytoluene (BHT) (p < 0.05). JHBP-1.5 also displayed stronger antioxidant capacity than the other three cooked groups, and its secondary structure and mass distribution changed significantly after cooking, specifically with an increased proportion of helix and

Details

ISSN :
20763921
Volume :
12
Database :
OpenAIRE
Journal :
Antioxidants
Accession number :
edsair.doi.dedup.....39c8b88316a0e07a3643f5b5ba54fc5e
Full Text :
https://doi.org/10.3390/antiox12030606