title: Identification of novel antioxidant peptides generated in Spanish dry-cured ham.
abstract: The objective of this study was to purify and identify antioxidant peptides present in a water soluble extract of Spanish dry-cured ham. The initial extract was loaded into a Sephadex G25 column and fractions showing antioxidant activity were collected, pooled together and subjected to reversed-phase chromatography for further purification. Using a nano-LC-MS/MS analysis, 27 peptides were identified in these fractions. Several key peptides were selected for synthesis and the determination of their antioxidant properties using the DPPH radical-scavenging assay and reducing power analysis. The strongest radical-scavenging activity was observed with peptide SAGNPN which showed 50% antioxidant activity at a concentration of 1.5mg/ml. On the other hand, the peptide GLAGA showed the higher reducing power with 0.5 units of absorbance at 700 nm at a concentration of 1mg/ml. Other synthesised sequences showed lower antioxidant activity. The results indicate the potential of Spanish dry-cured ham as a source of antioxidant peptides naturally generated during the dry-curing process.
authors: Instituto de agroquímica y Tecnología de Alimentos (CSIC), Avd. Agustín Escandino 7, 46980 Paterna, Valencia, Spain.
authors: Elizabeth
authors: E
authors: Escudero
authors: Leticia
authors: L
authors: Mora
authors: Paul D
authors: PD
authors: Fraser
authors: María-Concepción
authors: MC
authors: Aristoy
authors: Fidel
authors: F
authors: Toldrá
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry* / Q000302:isolation & purification; D002851:Chromatography, High Pressure Liquid; D005511:Food Handling; D008461:Meat Products / Q000032:analysis*; D010455:Peptides / Q000737:chemistry* / Q000302:isolation & purification; D013030:Spain; D013552:Swine; D053719:Tandem Mass Spectrometry
chemical_list: D000975:Antioxidants; D010455:Peptides