Izvorni znanstveni članak
https://doi.org/10.31727/m.27.4.4
Determination of the antioxidant potential of smoked prosciutto in relation to geographical origin status
Ana Gugić Ratković
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Matea Bosotin
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Nives Marušić Radovčić
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
*
* Dopisni autor.
Sažetak
The aim of this study was to determine the antioxidant activity of smoked dry-cured ham samples, including both unprotected smoked hams and certified Dalmatian hams with a Protected Geographical Indication (PGI). Dry-cured ham is a traditional product whose nutritional and sensory value is based on acomplex process of drying and ripening, and it is increasingly recognized as a source of bioactive compounds with potentially beneficial physiological effects. The assessment of antioxidant activity in dry-cured hams can be useful not only for understanding their functional properties but also as an additional parameter for product valorization. The antioxidant properties of dry-cured ham are primarily attributed to thepresence of bioactive peptides formed during proteolysis of muscle proteins. These compounds may helpreduce oxidative stress and potentially lower the risk of developing degenerative diseases. In total, 14 ham samples were analyzed, including 9 unprotected and 5 PGI-certified products. Antioxidant activity was measured in the biceps femoris muscle using two complementary analytical methods – DPPH and FRAP – each based on different mechanisms of free radical interaction. The DPPH method showed that the radical scavenging capacity ranged from 10.54 ± 1.17% to 29.20 ± 1.04%. Using the FRAP method, which measures the reducing power of the sample, absorbance values ranged from 0.28 ± 0.02 to 0.88 ± 0.04 at a wavelength of 700 nm. The results indicate a notable antioxidant potential in the ham extracts. Although their activity is lower compared to synthetic antioxidants, the natural origin of these compounds and their possible biological effectiveness without harmful side effects make dry-cured ham a valuable source of natural antioxidants. This study highlights the need for further investigations to fully evaluate the functional potential of these traditional products.
Ključne riječi
Dalmatian dry-cured ham; bioactive peptides; antioxidant activity; DPPH; FRAP
Hrčak ID:
333873
URI
Datum izdavanja:
22.7.2025.
hrvatski njemački španjolski talijanski
Posjeta: 1.029 *