Chromium and arsenic speciation analysis in meats by HPLC-ICP-MS in the presence of hydrolyzed oat proteins with radical scavenging activities

摘要: Abstract Transition metals play an important role in a wide variety of biological processes, but their functions are dependent on the quantity and type species present. Specific forms arsenic (As) chromium (Cr) associated with oxidative stress, cellular damage inflammation. The aim this research was to test food system whether, presence hydrolyzed oat proteins, or will exist predominantly specific state, evaluate potential implication promoting decreasing stress. Eight proteins different degrees radical scavenging activities were produced by combining two extraction methods four proteases. addition hydrolysates ground chicken meat decreased lipid hydroperoxides up 50% when stored at 4 °C had no effect -20 °C. ratio pentavalent (As(V)) arsenobetaine (AsB) about 2:1 hydrolysates, meanwhile, amount AsB detected 3-fold higher depending storage condition. This due better rather than conversion other species. Data showed that Cr(VI) contents from 14.3 ± 0.1 6.3 0.5 μg/g while concentrations Cr(III) increased 2.8 0. 2 8.6 0.7 μg/g. In summary, enhanced AsB, little speciation during there reduction which part relative content thiol groups. Additionally, oxidation meats contained protein hydrolysates.