Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausages

Meat Science

Volumn 90, Issue 2, 2012, Pages 494-501

  Broncano, J M ^a   Otte, J ^b   Petron M J ^a   Parra, V ^a   Timon M L ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Bioactive peptide; Chorizo; DPPH radical; HILIC MS MS; LC MS MS

Indexed keywords

BIOACTIVE PEPTIDES; CHORIZO; DPPH RADICAL; HILIC-MS/MS; LC-MS/MS;

AMINO ACIDS; FREE RADICALS; MEATS; MOLECULAR WEIGHT; PEPTIDES; PLANTS (BOTANY);

EXTRACTION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; AMINO ACID; ANTIOXIDANT; BIPHENYL DERIVATIVE; PEPTIDE; PICRIC ACID;

ANIMAL; ARTICLE; CHEMISTRY; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; LIQUID CHROMATOGRAPHY; MEAT; METHODOLOGY; SWINE; TANDEM MASS SPECTROMETRY;

AMINO ACIDS; ANIMALS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, LIQUID; FERMENTATION; MEAT PRODUCTS; PEPTIDES; PICRATES; SWINE; TANDEM MASS SPECTROMETRY;

EID: 80555122865     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.09.015     Document Type: Article

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