Impact of oxidation on the cardioprotective properties of the bioactive dipeptide AW in dry-cured ham

• DOI: 10.1016/j.foodres.2022.112128
• Publication Date: 2022-11-11T10:04:52Z
• Authors: Alejandro Heres; Issei Yokoyama; Marta Gallego; Fidel Toldrá; Keizo Arihara; Leticia Mora
• Keywords: Dry weight

Unbalanced oxidative reactions occurred during the dry-curing period of ham can trigger unpleasant taste. Additionally, salt might mediate in these that cause oxidation some generated peptides acting as a pro-oxidant. The influence processing and on release bioactivity have been dimly investigated. In this study, dipeptide AW, its oxidized form AWox were quantitated dry-cured ham. AW concentration reached 4.70 mg/g at 24 months traditional dry-curing. intact peptide forms accumulated to 5.12 6.80 µg/g 12-months low-salted hams, respectively, while they undetectable 12 months-traditionally elaborated hams. Moreover, affected antioxidant properties depending vitro assay reduced potential antihypertensive. This study reports role ham-derived cardiovascular health relevance post-oxidation bioactivity.