title: Short communication: Effect of genetic type on antioxidant activity of Caciocavallo cheese during ripening.
abstract: The aim of this work was to investigate the antioxidant activity of Caciocavallo cheese made from the milk of 2 breeds, Italian Brown and Italian Holstein, and ripened for 1, 30, 60, 90, and 150 d. The antioxidant activity of cheese was measured using the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric-reducing antioxidant power (FRAP), and thiol assays. Statistical analysis showed a significant effect of the studied factors. Italian Brown cheese had higher antioxidant activity than Italian Holstein cheese, and antioxidant activity increased during ripening of both cheeses types. Moreover, antioxidant activity varied during ripening depending on the rate of formation of soluble peptides. To date, few studies have evaluated the effect of genetic type on antioxidant capacity of the pasta filata cheeses; thus, this study forms the basis of new knowledge that could lead to the production of a pasta filata cheese with specific nutraceutical characteristics.
authors.affiliation: School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy. Electronic address: anna.perna@unibas.it.
authors.forename: Annamaria
authors.initials: A
authors.lastname: Perna
authors.affiliation: School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy.
authors.forename: Immacolata
authors.initials: I
authors.lastname: Intaglietta
authors.affiliation: School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy.
authors.forename: Amalia
authors.initials: A
authors.lastname: Simonetti
authors.affiliation: School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy.
authors.forename: Emilio
authors.initials: E
authors.lastname: Gambacorta
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002417:Cattle / Q000235:genetics* / Q000502:physiology; D002611:Cheese / Q000032:analysis*; D005511:Food Handling; D008892:Milk / Q000737:chemistry*; D010084:Oxidation-Reduction
chemical_list: D000975:Antioxidants
keywords: Caciocavallo cheese; antioxidant activity; genetic type; ripening