Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity

Broncano, J.M.; Timón, M.L.; Parra, V.; Andrés, A.I.; Petrón, M.J.

doi:10.1016/j.foodres.2011.05.011

Cited by 35 publications

(23 citation statements)

References 41 publications

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“…This positive correlation has also been reported by previous authors in wheat grains [ 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ]. However, ABTS was not significantly correlated with DPPH (see Table 3 ), which is agreement with results reported by Zhang et al [ 30 ], but is not consistent with results by Socaci et al [ 9 ].…”

Section: Resultssupporting

confidence: 90%

“…The antioxidant activity of the extracts based on the scavenging activity of 2,2-diphenyl-2-picrylhydrazyl (DPPH) free radical was determined in triplicate by the method described by Broncano et al [ 17 ]. The ability to scavenge the DPPH radical was expressed as the inhibition percentage and was calculated using the following formula: RSA (%) = [(A control − A sample )/A control ] × 100, where the A control is the absorbance of the control and the A sample is the absorbance of the extract.…”

Section: Methodsmentioning

confidence: 99%

“…The RP was determined in triplicate according to the method described by Broncano et al [ 17 ]. Absorbance was measured at 700 nm.…”

Section: Methodsmentioning

confidence: 99%

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Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)

Andrés

Petrón

López

et al. 2020

Foods

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Extraction temperature, extraction time and liquid (water) to solid ratio were optimized in order to extract antioxidant phenolic compounds from brewers’ spent grain (BSG). The extracts were analysed for their total phenol content (TPC) and antioxidant activity was measured using three different methods: 2,2-diphenyl-2-picrylhydrazyl (DPPH) free radical, 2,2′-azino-bis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS), and reducing power (RP) assays. All the parameters except extraction time promoted different efficiencies for the extraction of antioxidant phenolic compounds. TPC extraction was higher at lower temperatures and lower liquid/solid ratios up to a certain point. In this sense, a decrease in TPC with increasing liquid/solid ratios took place until a 16:1 ratio and a plateau was reached beyond that ratio. The highest DPPH activity was reported for 30–35 °C and 60–90 min extraction and 60–90 min extraction with a 25 mL/g ratio. ABTS values increased as the liquid to solid ratio decreased, being positively correlated with TPC (R = 0.788; p < 0.01). The highest RP was achieved at 30–33 °C extraction temperature and 10–14 mg/mL v/w ratio and at 116–120 min extraction and 16–17 mg/mL ratio. Gallic acid accounted for the majority of the phenolic compounds found, followed by hydroxyphenylacetic acid, epicatechin, and protocatechuic acid. Sinapic, 4-hydroxy benzoic, and syringic acids were also found in lower quantities. Coumaric, vanillic, ferulic, and caffeic acids were present in very small amounts. All the extracts contained phenolics and showed in vitro antioxidant activity, but the extracts obtained by using 30 °C, 121.9 min, and 10 mL/g liquid/solid ratio exhibited the highest content in TPC and antioxidant potential. The aqueous extraction of a potentially bioactive extract from BSG was demonstrated to be an efficient and simple method to recover these value-added compounds.

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Section: Resultssupporting

confidence: 90%

Section: Methodsmentioning

confidence: 99%

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Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)

Andrés

Petrón

López

et al. 2020

Foods

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“…The flesh of half-fin anchovy contained substantial amounts of proteins (data not shown); whereas the level of total Figure 1 showed that HAFP contained small peptides (<1500 Da) and free amino acids. The phenomena of increasing peptide or free amino acid levels were responsible for high antioxidative activities of fermented products such as shrimp waste protein fermentation (Sachindra and Bhaskar, 2008), fermented okra , and fermented sausages (Broncano et al, 2011). Broncano et al (2012) identified that the dominating compounds of dipeptide carnosine, Phe-Gly-Gly, and L-carnitine were the reason for the enhanced antioxidant activity in fermented "chorizo" sausages.…”

Section: N Bacillusmentioning

confidence: 99%

Biochemical Properties and Stability of Antioxidative Activity of Half-Fin Anchovy (Setipinna taty) Fermented Product

Song

Wei

Luo

2013

Journal of Aquatic Food Product Technology

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for the financial support.The aim of this work was to investigate the biochemical properties of fermented product of half-fin anchovy (Setipinna taty) (HAFP) made by Natto Bacillus fermentation, including molecular weight distribution, amino acid composition, solubility, foaming, and emulsifying profiles. Furthermore, the influences of thermal processing, pH alteration, and in vitro simulated Downloaded by [Umeå University Library] at 14:37 03 April 2015 ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT2 gastric and intestinal digestion on the antioxidative stability of HAFP in terms of scavenging 1,1-diphenyl-2-picrylhydrazayl (DPPH) radical were evaluated. Results showed that HAFP contained small peptides (<1500 Da) and free amino acids. The amounts of essential amino acids and flavor amino acids were 155.219 and 178.636 mg/g of dry HAFP, respectively. Moreover, HAFP contained high levels of antioxidative and hydrophobic amino acids. In suitable pH values, HAFP exhibited good solubility, foaming, and emulsifying properties. The antioxidative activity of HAFP on scavenging DPPH radical increased after thermal processing. Furthermore, the DPPH radical scavenging activity of HAFP was enhanced slightly or dramatically after being treated under pH values from 3 to 6, or in vitro simulated gastric and intestinal digestion. It can be concluded that HAFP could have potential application in foods as a natural antioxidative ingredient.

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“…In fact, reactive carbonyls are usually determined as an index of the oxidation degree suffered by the food product [see, for example, the wide use of TBARS assay for determining food stability (Broncano, Timón, Parra, Andrés, &Petrón, 2011, andCaillet, Côte, Doyon, Sylvain, &Lacroix, 2011, are two recent examples of its use)]. However, to our best knowledge, no relationship has been established, or even suggested, between biogenic amine formation and lipid peroxidation.…”

Section: Introductionmentioning

confidence: 99%

Formation of β-phenylethylamine as a consequence of lipid oxidation

Zamora

Delgado

Hidalgo

2012

Food Research International

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Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity

Cited by 35 publications

References 41 publications

Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)

Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)

Biochemical Properties and Stability of Antioxidative Activity of Half-Fin Anchovy (Setipinna taty) Fermented Product

Formation of β-phenylethylamine as a consequence of lipid oxidation

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