## 3 Results
#### 3.1.5 TBArs Inhibition in Meat and Butter  
Peptides-minerals complexes were able to inhibit the generation of TBArs (Figure 8). Regarding meat, for sample volumes of 500, 250 and 100 \(\mu\)L the TBArs inhibition was of 100% for all samples, which could implicate a possible saturation phenomenon. When using lower volumes, no saturation effect was present and the best result, ca. 88% TBArs inhibition, was obtained with collagenase, at the ratio E:C 1/50 and 50 \(\mu\)L of sample (Figure 8). Among all the variables considered, inhibition of TBArs significantly positively correlated (>0.8) only with alanine; a positive correlation (>0.8) was also found with the ORAC value.  
\begin{table}
\begin{tabular}{l c c c c c c c} \hline \hline  & \multicolumn{6}{c}{**ORAC Values (Mean Values) (\(\mu\)mol TE/100 g)**} \\ \cline{2-7}  & & & & & & & \\ \cline{2-7}  & Bro & Cat & Col & Bro-Cat & Bro-Col & Col-Cat & Bro-Cat-Col \\ \hline
100 g solution & 132 & 147 & 220 & 639 & 241 & 731 & 530 \\
100 g solid matter & 20,222 & 19,411 & 19,848 & 95,890 & 96,980 & 95,011 & 95,950 \\ \hline  & & & & & & & \\ \cline{2-7}  & Bro & Cat & Col & Bro-Cat & Bro-Col & Col-Cat & Bro-Cat-Col \\ \hline
100 g solution & 126 & 120 & 188 & 556 & 171 & 620 & 470 \\
100 g solid matter & 19,940 & 19,582 & 19,800 & 83,226 & 25,740 & 92,483 & 70,401 \\ \hline \hline \end{tabular}
\end{table}
Table 4: ORAC values at the E:C ratio 1/20 and 1/50, for 100 g of solution and for 100 g of solid matter of each fraction.  
Figure 8: Percentage of inhibition of TBArs in meat at ambient temperature by the peptide-mineral complexes, for the \(<3000\) fraction, E:C ratio 1/20 and 1/50, peptide-mineral complex volume 25 and 50 \(\mu\)L (Col = collagenase B, Bro = Bromelia, Cat = cathepsin B). Columns label interpretation: (i) lowercase letters indicate differences among enzymes for the 1/20 ratio and 25 \(\mu\)L sample volume; (ii) different uppercase letters indicate differences among enzymes for the 1/50 ratio and 25 \(\mu\)L sample volume; (iii) different lowercase Greek letters indicate differences among enzymes for the 1/20 ratio and 50 \(\mu\)L sample volume; (iv) different uppercase Greek letters indicate differences among enzymes for the 1/50 ratio and 50 \(\mu\)L sample volume; (v) for each enzyme, different symbols indicate differences among ratios and samples volumes.  
Regarding butter, 100% TBArs inhibition was observed for peptide sample volumes of 500 and 250 \(\mu\)L; on the contrary, no effect was obtained with lower volumes of 50 and 25 \(\mu\)L. With the volume of 100 \(\mu\)L no saturation was observed and the best result was obtained with collagenase, at the E:C ratio 1/20, with ca. 77% of inhibition (Figure 9). The effect of E:C ratio was significant, unless for cathepsin. At the 1/50 ratio differences among enzymes were less important than at the 1/20 ratio. The TBArs inhibition in butter correlates, either positively or negatively, with any of the variables considered. A significant increase of the TBArs inhibition either in meat or butter was obtained by complexes mixing and in particular by the mix of the three enzymatic fractions (Table 5). Heating to 70 \({}^{\circ}\)C for 2 h, and sterilisation, did not affect the inhibition capacity.