Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB

Abstract

This study investigated the antioxidant activity of peptides isolated from dry-cured pork loins inoculated with probiotic strains of lactic acid bacteria (LAB). The antioxidant activity of the isolated peptide fraction (an average of 13 kDa) was determined by radical-scavenging activities: ABTS and DPPH, reducing power and metal chelating assay (Fe2+ and Cu2+). The highest antioxidant activity was noted against ABTS and DPPH. The results suggest no influence of probiotic LAB on the relative quantity of peptides and the lack of relationship between this parameter and antioxidant activity measures. The differences in antioxidant activity among the tested batches may be associated with the influence of the LAB strains on the peptides’ composition and the amino acid position in them.

Keywords

• antioxidant capacity
• peptides
• dry-cured pork loins