title: Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausages.
abstract: This work is focused on the determination of low molecular weight compounds extracted from samples of fermented sausages. The antioxidant activity of fractions isolated from chorizo extracts was tested by their ability to quench free radicals by the DPPH-radical scavenging assay. Natural dipeptides and metabolites characteristic of meat were abundant in the fractions isolated by RP-HPLC from chorizo extracts. Due to extensive degradation during the ripening of chorizo, the extracts did not contain many peptides in a concentration that allowed identification. However, many free amino acids were identified by LC-MS/MS and HILIC-MS/MS. The fractions with the most hydrophilic compounds showed the highest antioxidant activity.
authors: Department of Animal Production and Food Science, Agricultural Engineering School, Extremadura University, 06007 Badajoz, Spain.
authors: J M
authors: JM
authors: Broncano
authors: J
authors: J
authors: Otte
authors: M J
authors: MJ
authors: Petrón
authors: V
authors: V
authors: Parra
authors: M L
authors: ML
authors: Timón
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D000975:Antioxidants / Q000737:chemistry* / Q000302:isolation & purification*; D001713:Biphenyl Compounds / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D002853:Chromatography, Liquid; D005285:Fermentation; D008461:Meat Products / Q000032:analysis*; D010455:Peptides / Q000032:analysis; D010851:Picrates / Q000032:analysis; D013552:Swine; D053719:Tandem Mass Spectrometry / Q000379:methods
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D001713:Biphenyl Compounds; D010455:Peptides; D010851:Picrates; C004931:1,1-diphenyl-2-picrylhydrazyl