Antioxidant activity of Cheddar cheeses at different stages of ripening

Abstract

The aim of the study was to evaluate the changes in the antioxidant properties of Cheddar cheese at different stages of ripening using different assays: 2, 2¢-azinobis (3 ethyl benzothiazoline)-6-sulphonic acid, 2, 2-diphenyl 1, picryl hydrazyl and superoxide radical scavenging activity. Cheddar cheese was prepared with Lactobacillus casei ssp. casei 300 and Lactobacillus paracasei ssp. paracasei 22 and without adjunct cultures. The antioxidant activity of water-soluble extracts of Cheddar cheese was dependent on the ripening period. The changes in the antioxidant activity were related to the rate of formation of soluble peptides (proteolysis) in all the samples of cheeses up to fourth month of ripening.

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

“…The increases of biological activity during ripening of Cotija cheese are in agreement with other authors (Gupta et al, 2009;Pritchard et al, 2010;Ryhänen et al, 2001). Gupta et al (2009) reported that antioxidant activity and Pritchard et al (2010) reported that antioxidant and ACEI activities in the water soluble extract of cheddar cheeses depended of the stage of ripening.…”

Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening

“…Then, the average initial AO-WSN increased more intensively, by 37.14 % (40 days ripened cheese) and 66.58 % (50 days ripened cheese). The observed trend was consistant with the change of antioxidant properties of AO-WSN of Cheddar cheese reported by Gupta et al (2009). By comparing the results of TCA-SN and PTA-SN contents (Table 1) and the SDS-profiles of water soluble fraction it could be noticed that significant increase of AO-WSN started with more intensive secondary proteolysis.…”

“…However, cheese ripening and proteolysis as the most complex process that occurs during ripening was identified as the major stage of their formation (Korhonen and Pihlanto, 2003). Antioxidant peptides are mostly derived from caseins due to the action of peptidases released from both, starter and non-starter lactic acid bacteria (Rival et Gupta et al, 2009). However, proteolysis of white brined cheeses prepared from overheated milk has not been sufficiently investigated.…”

Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

“…Depending on the number of ripening days, a series of large and intermediate sized peptides derived from caseins began to occur due to plasmin, other proteolytic enzymes, microbial enzymes, and residual coagulant activity in the cheese. Afterward, these constituents converted to shorter peptides and amino acids by secondary microflora (Gupta et al, 2009). …”

“…Gupta et al (2009) examined that DPPH inhibition (%) of WSEs isolated from Cheddar cheese increased until 4 months as well. Abadía-García et al (2013) determined an increase of same (P < 0.01), with the goat milk Tulum cheese having a higher pH value around 5.87.…”