Skip to Main content Skip to Navigation
Journal articles

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

Abstract : Cotija cheese is an artisanal Mexican cheese produced with raw cow´s milk. Our objective was to measure the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of the peptides released during its ripening. For that, Cotija cheeses were ripened 6 months in a chamber at 25 ºC without humidity control. Weekly samples were taken to determine acid soluble nitrogen (ASN), non-protein nitrogen (NPN) and ethanol soluble nitrogen (EtOH-SN) indexes, by Kjeldahl method. Antioxidant and ACE inhibitory activities were measured by spectrophotometry and HPLC methods, respectively. Peptides in each nitrogen fraction were determined by HPLC. Our results showed that during ripening of Cotija cheeses peptides with antioxidant and ACE inhibitory activities were released and increased through ripening time reaching a maximum of 79.8 % of 2,2- diphenyl-1-picrylhydrazyl (DPPH) discoloration and 100 % of ACE inhibition at the end of ripening. Both activities were highly correlated with the types of peptides present in each fraction.
Document type :
Journal articles
Complete list of metadata

Cited literature [24 references]  Display  Hide  Download
Contributor : Eva Legras Connect in order to contact the contributor
Submitted on : Thursday, May 28, 2020 - 11:29:45 AM
Last modification on : Friday, August 5, 2022 - 2:38:10 PM


2016_Hernadez Galan_Journ of F...
Publisher files allowed on an open archive



Leticia Hernández-Galán, Anaberta Cardador-Martínez, Daniel Picque, Henry Eric Spinnler, Micloth López-Del-Castillo Lozano, et al.. ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese. Journal of Food Research, 2016, 5 (3), pp.85. ⟨10.5539/jfr.v5n3p85⟩. ⟨hal-01583746⟩



Record views


Files downloads