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Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products

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Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products

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dc.contributor.author Gallego Ibáñez, Marta es_ES
dc.contributor.author Mora Soler, Leticia es_ES
dc.contributor.author Hayes, María es_ES
dc.contributor.author Reig Riera, Mª Milagro es_ES
dc.contributor.author Toldrá Vilardell, Fidel es_ES
dc.date.accessioned 2017-10-20T07:25:27Z
dc.date.available 2017-10-20T07:25:27Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0963-9969 es_ES
dc.identifier.uri http://hdl.handle.net/10251/89676
dc.description.abstract [EN] Dry-cured ham by-products have been traditionally used in Mediterranean household cooking of broths and stews. The aim of this work was to evaluate the effect of cooking treatments and in vitro gastrointestinal digestion on the antioxidant activity of natural peptides found in bones from Spanish dry-cured hams. The antioxidant activity was tested using five different assays and results demonstrated that cooking using conventional household methods increased the antioxidant activity of ham by-products when assessed using different antioxidant assays with the exception of the ABTS radical scavenging measurement assay. Simulated gastrointestinal digestion showed no significant effect on the antioxidant activity of ham by-products and antioxidant activity decreased when assessed using the ORAC and beta-carotene bleaching assays. Analysis by MALDI-TOF MS revealed a considerable breakdown of peptides due to the action of gastrointestinal enzymes, mainly in samples cooked at 100 degrees C for 1 h. In addition, 459 peptides derived from 57 proteins were identified and quantified using mass spectrometry in tandem, evidencing that peptides derived from collagen protein were responsible for the differences in antioxidant activities observed between the uncooked and cooked samples after digestion. The results show the potential of dry-cured ham bones as a source of antioxidant peptides that retain their bioactivity after household cooking preparations and gastrointestinal digestion. es_ES
dc.description.sponsorship Emerging Research Group Grant from Generalitat Valenciana in Spain (GV/2015/138) and Juan de la Cierva postdoctoral contract to LM are acknowledged. Grant Agreement 614281 (HIGHVALFOOD) and contract to MG are also acknowledged. The proteomic analysis was performed in the proteomics facility of SCSIE University of Valencia that belongs to ProteoRed, PRB2-ISCIII, (IPT13/0001 - ISCIII-SGEFI/FEDER). en_EN
dc.language Inglés es_ES
dc.relation GV/GV/2015/138
dc.relation.ispartof FOOD RESEARCH INTERNATIONAL es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Bioactive peptides es_ES
dc.subject Heat treatment es_ES
dc.subject Gastrointestinal digestion es_ES
dc.subject Mass spectrometry es_ES
dc.subject Ham bones es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2017.04.027 es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2018-07-31 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Gallego Ibáñez, M.; Mora Soler, L.; Hayes, M.; Reig Riera, MM.; Toldrá Vilardell, F. (2017). Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products. FOOD RESEARCH INTERNATIONAL. 296-306. doi:10.1016/j.foodres.2017.04.027 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http:dx.doi.org/10.1016/j.foodres.2017.04.027 es_ES
dc.description.upvformatpinicio 296 es_ES
dc.description.upvformatpfin 306 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela S\336470 es_ES
dc.contributor.funder Generalitat Valenciana


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