Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Properties of Water Soluble Extracts of Feta, Metsovone and Related Cheeses

Version 1 : Received: 30 October 2023 / Approved: 30 October 2023 / Online: 31 October 2023 (10:32:13 CET)

A peer-reviewed article of this Preprint also exists.

Kalle, A.; Lambropoulos, I.; Bourazas, K.; Roussis, I.G. Antioxidant Activity and Peptide Levels of Water-Soluble Extracts of Feta, Metsovone and Related Cheeses. Appl. Sci. 2024, 14, 265. Kalle, A.; Lambropoulos, I.; Bourazas, K.; Roussis, I.G. Antioxidant Activity and Peptide Levels of Water-Soluble Extracts of Feta, Metsovone and Related Cheeses. Appl. Sci. 2024, 14, 265.

Abstract

The purpose of the present study was to evaluate the antioxidant activity and peptide levels of Feta cheese and other brined cheeses, and Metsovone cheese, and other smoked cheeses. The antioxidant activity was determined by Folin and FRAP assays, while the peptide content was determined by Bradford and Lowry assays. The assays were applied in the water soluble extract of cheeses. The results showed that Feta cheese and brined cow cheese differ in antioxidant activity. Feta cheese and brined goat cheese also differ in both antioxidant activity and peptide levels. Results also showed that Metsovone cheese and other smoked cheeses exhibit antioxidant activity and significant peptide levels. Moreover, the water soluble extracts of all cheeses show some anti-inflammatory activity, suggesting that may peptides exhibit anti-inflammatory activity.

Keywords

Feta cheese; Metsovone cheese; antioxidant activity; peptide content; anti-inflammatory activity

Subject

Chemistry and Materials Science, Food Chemistry

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