Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese

Cheese ripening causes intense proteolysis, particularly when the cheese contains starter cultures. Several studies have shown presence of bioactive peptides in goat’s milk cheeses with antioxidant activity. Mexican goat cheeses’ peptide fractions were evaluated at different stages. Additionally, they correlated their Proteolysis was measured acid-soluble nitrogen and non-protein using reverse-phase high-performance liquid chromatography. While activity both nitrogenous determined a 2,2-diphenyl-1-picrylhydrazyl solution. Analyzed showed fraction retention time 2.05, 18.36, 50.11 min for protein nitrogen, from first day to 73% discoloration DPPH solution 55 days. Obtained results suggested that ripened had radical scavenging related present originally or released by culture action during ripening.