Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausages

J.M. Broncano; Jeanette Anita Held Otte; M.J. Petrón; V. Parra; M.L. Timón

doi:10.1016/j.meatsci.2011.09.015

Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausages

J.M. Broncano, Jeanette Anita Held Otte, M.J. Petrón, V. Parra, M.L. Timón

30 Citations (Scopus)

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.

Original language	English
Journal	Meat Science
Volume	90
Issue number	2
Pages (from-to)	494-501
Number of pages	8
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2011.09.015
Publication status	Published - Feb 2012

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10.1016/j.meatsci.2011.09.015

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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.",

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T1 - Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausages

AU - Broncano, J.M.

AU - Otte, Jeanette Anita Held

AU - Petrón, M.J.

AU - Parra, V.

AU - Timón, M.L.

PY - 2012/2

Y1 - 2012/2

N2 - 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.

AB - 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.

U2 - 10.1016/j.meatsci.2011.09.015

DO - 10.1016/j.meatsci.2011.09.015

M3 - Journal article

C2 - 22000499

SN - 0309-1740

VL - 90

SP - 494

EP - 501

JO - Meat Science

JF - Meat Science

IS - 2

ER -

Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausages

Abstract

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