Antioxidative activity of cheese.

Abstract

Antioxidative activity of the water soluble fraction (WSF) and the 70%-EtOH soluble fraction (70%SF) prepared from cheeses were measured using β-carotene decolorization method. Antioxidative activities of various cheeses were apparent in both fractions. Most antioxidative activity in WSF was recovered into 70%SF. High activity was observed in ripened cheeses: Blue, Danablue, Pont-l'Eveque, Munster, Camembert, and Brie. To clarify the relationship between peptides and free amino acids, which are considered to be the main components of 70%SF, the relationship between activities and their components was examined. A significant correlation was found between the antioxidative activity and amount of peptides, but none was found between the total amounts of free amino acids and antioxidative activity. Results suggest that peptides generated during cheese ripening impart antioxidative activity in cheese.