Effect of willow herb ( L.) extract addition to canned meat with reduced amount of nitrite on the antioxidant and other activities of peptides.

The present study aimed to evaluate the effect of the addition of various amounts (50, 100, 150 and 1000 mg kg) of L. extracts on the biological activity of peptides in canned meat with reduced amount of sodium nitrite and their stability during 180 days of storage (4 °C). The initial peptide data were collected by LC/MS. Antioxidant activities of peptide extracts were detected on the basis of ABTS˙*, FRAP, and iron(II) chelating activity in tests. A computational study (based on the BIOPEP-UWM database and INNOVAGEN, PeptideRanker and PROTPARAM tools) was also performed to assist in the interpretation of results. The addition of L. extracts has a positive effect on the peptide profile and various biological activities, the results of which depend on the amount of the extract added to the meat product. However, it should be remembered that the differences between and experimental environments necessitate further research to confirm the antioxidant behavior of canned meat products supplemented with L. extract under physiological conditions. Other interactions between the peptide and the food matrix should also be considered as these can lead to chemical and structural modifications that can affect the bioavailability of the bioactive peptides.