The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life

• Berenice Paola López-Villafaña ^[1] ; Servando Rojas-González ^[1] ; Rubén Damián Elías-Román ^[1] ; Gabriela Rodríguez-Hernández ^[1]
  1. [1] Universidad de Guanajuato

     Universidad de Guanajuato

     México

     
• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 21, Nº. 1, 2023, págs. 57-63
• Idioma: inglés
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• Resumen

  • In the current study, Mexican Panela cheeses manufactured from cow or goat milk were analyzed in terms of sensory characteristics, peptide concentration, proteolysis and antioxidant activity using the DPPH radical (1, 1-diphenyl-2-picrylhydrazyl) assay during its shelf life at 1, 7, 14, 21, and 28 days. There was no significant difference in sensory rating owing to the influence of the cheese based on a cow or goat milk, with high levels of like seen in both varieties of cheese (from 6 to 7 on average on the hedonic scale of 1 to 9). On the other hand, all cheeses, showed antioxidant activity, which was stronger in goat milk cheeses, which had a DPPH radical inhibition in the range from 11.59 to 83.11%. Additionally, substantial correlations were identified between the studied variables, suggesting that the antioxidant activity is related to the peptides contained in the water-soluble peptides extract by 92%.