Determination of volatile aroma compounds and antioxidant activity of smoked dry cured ham

Cilj ovog rada bio je odrediti hlapive spojeve arome i antioksidacijsku aktivnost uzoraka dimljenih pršuta (nezaštićenih dimljenih i zaštićenih Dalmatinskih pršuta). Hlapivi spojevi arome određeni su koristeći mikroekstrakciju na čvrstoj fazi (SPME) i plinsko kromatografsko-masenu spektrometriju (GC-MS), dok je antioksidacijska aktivnost uzoraka određena pomoću DPPH i FRAP metode. Identificirano je ukupno 95 hlapiva spoja arome, a pripadaju sljedećim grupama kemijskih spojeva: 23 aldehida, 20 ketona, 18 fenolnih spojeva, 12 alkohola, 6 aromatskih ugljikovodika, 5 alifatska ugljikovodika, 3 estera, 3 spoja s dušikom, 2 terpena, 2 kiseline i 1 spoj sa sumporom. U uzorcima dimljenih pršuta najzastupljenija kemijska grupa spojeva bili su aldehidi. U Dalmatinskim pršutima veći je bio udio alkohola, dok je u nezaštićenim dimljenim veći udio aromatskih ugljikovodika i fenola kao rezultat intenzivnije faze dimljenja. Na osnovu određivanja antioksidacijske aktivnosti DPPH i FRAP metodom ekstrakti dimljenih pršuta pokazali su značajnu antioksidacijsku aktivnost koju je potrebno podrobnije istražiti.The aim of this study was to determine the volatile aroma compounds and antioxidant activity of smoked dry-cured ham (unprotected smoked and protected Dalmatinski pršut). The aromaactive compounds were investigated by using headspace-solid phase microextraction and gas chromatography–mass spectrometry (GC–MS), while the antioxidant activity of the samples was determined by DPPH and FRAP methods. Total 95 volatile compounds were identified which belong to the following groups of chemical compounds: 23 aldehydes, 20 ketones, 18 phenolic compounds, 12 alcohols, 6 aromatic hydrocarbons, 5 aliphatic hydrocarbons, 3 esters, 3 nitrogen compounda, 2 terpenes and 1 sulfur compound. In all the samples, the most aboundant chemical group of compounds were aldehydes. Dalmatinski pršut had a higher proportion of alcohols, while unprotected smoked drycured hams had a higher proportion of aromatic hydrocarbons and phenols due to a more intense smoking phase. Based on the determination of antioxidant activity by DPPH and FRAP methods, smoked dry-cured ham extracts showed significant antioxidant activity that needs to be further investigated