Vol. 6, Issue 6 (2018)
Bioactivity of cheddar cheese during ripening
Author(s): Shamim Hossain, Yogesh Khetra, Sanjeev Khade and Sangita Ganguly
Abstract: Bioactivity in Cheddar cheese is mainly developed during its ripening period. The peptides formed during ripening results the bioactivity. Anti-oxidant, ACE (angiotensin converting enzyme) -inhibitory, anti-microbial, opioid, anti-inflammatory etc. are the various bioactivity found in the Cheddar cheese. In the current study the antioxidant and ACE-inhibitory activity of Cheddar cheese during ripening was studied. Ripening was conducted at 6-9 ËšC for 4 months. The anti-oxidant activity was found to be increased during ripening up to 60th day and thereafter started decreasing, whereas the ACE-inhibitory activity was found highest on 30th day of ripening and thereafter started decreasing. The statistical analysis had shown a significant (P<0.05) effect of ripening period on anti-oxidant activity and ACE-inhibitory activity. The increase followed by decrease in bio- activity can be explained as follows, formation of peptides responsible for increasing bioactivity in cheese and further splitting of the bioactive peptides resulting in formation of smaller ones with no or less bio- activity resulting a decrease in bio-activity.
Pages: 1583-1587 | 409 Views 66 Downloads
download (6321KB)
How to cite this article:
Shamim Hossain, Yogesh Khetra, Sanjeev Khade, Sangita Ganguly. Bioactivity of cheddar cheese during ripening. Int J Chem Stud 2018;6(6):1583-1587.
