Inhibitory Effect of Angiotensin-Converting Enzyme and Antioxidant Capacity of Panela Type Cheeses
Abstract:
Hypertension is a disease that affects more than 70% of the worldwide population. In Mexico, panela cheese is one of the most consumed cheeses and determinating the antioxidant activity, and angiotensin-converting inhibition effect was the main objective of this study. We analyzed two different cheese types (A, B) for 15 days and then classified them in 7 samples. The samples were treated and obtained in two fractions, nitrogen soluble in ethanol (ETOH-SN), and nitrogen no-soluble in ethanol (EOTH-NSN). After the treatment, we did the detection of ACEI using HPLC, and the antioxidant activity by DPPH method at different concentrations (0.01,0.05,0.12,0.25,0.5 y 1) using a dose-response curve to calculate the IC50.
Año de publicación:
2020
Keywords:
Fuente:
scopusTipo de documento:
Book Part
Estado:
Acceso restringido
Áreas de conocimiento:
- Bioquímica
- Nutrición
- Ciencia de los alimentos
Áreas temáticas:
- Tecnología alimentaria
- Microorganismos, hongos y algas
- Farmacología y terapéutica
