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DOI 10.1002/ejlt.200800120
Editorial
489
Ryszard Amarowicz
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490
Editorial
which contained haematin and hydrogen peroxide as pro-oxidants, hydrolyzates prepared from cracklings limited the formation of hydroperoxides, conjugated dienes, and TBARS [12]. In lipid oxidation assays, enzymatically-derived Hydrolysate (CEH) exhibited superior antioxidative properties to those of acid-derived Hydrolysate (CAH); inhibition of peroxide formation by CEH ranged from 20 to 26%, whereas for CAH it ranged from 8 to 19% and depended on the time of incubation at 37 7C. The formation of conjugated dienes was inhibited by CEH by 8 to 40% and for CAH by 4 to18%. After 360 days of storage of pork meat meatballs, the content of oxysterols in samples treated with crackling hydrolysates was nearly 20% lower than that of the control sample [13]. The most toxic cholesterol, triol-cholesterol, was detected at the lowest concentration in all samples treated with the hydrolysates. When reflecting on the numerous publications reporting results pertaining to peptides and/ or hydrolysates as a source of natural antioxidants, it appears to be a hot interdisciplinary topic involving various aspects of lipid and protein science. In many laboratories, research on novel protein sources for hydrolysate preparations is in progress. Scientists are also trying to unravel or to provide an explanation for the complicated and difficult mechanisms dealing with the protection of lipid constituents against oxidation by peptides.
Ryszard Amarowicz Editor Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
References
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