RT info:eu-repo/semantics/article T1 Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times A1 Mejri, Lobna A1 Vásquez Villanueva, Romy Ángela A1 Hassouna, M. A1 Marina Alegre, María Luisa A1 García López, María Concepción K1 Fermented sausage K1 Bioactive peptide K1 Starter culture K1 Antioxidant capacity K1 Antihypertensive capacity K1 Mass spectrometry K1 Química K1 Chemistry AB Low molecular weight peptides are produced during meat fermentation. They contribute to generate flavor compounds but they can also exert certain bioactivities. The aim of this work was to evaluate, for the first time, the generation of bioactive peptides during the preparation of dry fermented camel sausages and to study the influence of the ripening time and the starter culture on bacteria growing, peptide concentration and size, and antioxidant and antihypertensive capacities of peptides. Camel meat sausages inoculated with different starter bacteria and non-inoculated were ripened up to 28 days. Results demonstrated that bacteria population, peptide concentration, and peptide size were affected by the ripening time and the inoculated bacteria. Moreover, the ripening process resulted in an increasing antioxidant and antihypertensive capacity showing the highest bioactivities in fractions with peptides below 3 kDa. Peptides in these fractions were identified by RP-HPLC-Q-TOF-MS analysis. Identified peptides showed common features with peptides with antioxidant or anti hypertensive activity. SN 0963-9969 YR 2017 FD 2017-10 LK http://hdl.handle.net/10017/48208 UL http://hdl.handle.net/10017/48208 LA eng DS MINDS@UW RD 28-mar-2024