. 2021 Jul 29;10(8):1748. doi: 10.3390/foods10081748

Table 3.

Conjugated dienes, malondialdehyde, carbonyls, thiols, residual nitrite, non-nitrogen protein, NOMb, ZnPP, and non-heme iron in dry-cured loins used in the in vitro gastrointestinal digestion.

	NO₂Na/NO₃K (mg/kg) in Formulation
	0	37.5	75	150	p
Lipid and protein oxidation indicators
Conjugated dienes ¹	2.7 a ± 0.17	2.5 b ± 0.17	2.4 b ± 0.08	2.4 b ± 0.13	0.005
Malondialdehyde ¹	0.8 ± 0.19	0.8 ± 0.13	0.6 ± 0.05	0.6 ± 0.02	0.035
Carbonyls ²	17.4 a,b ± 1.57	15.5 b ± 0.89	20.0 a ± 3.71	19.4 a,b ± 1.51	0.021
Thiols ²	35.7 b ± 4.43	49.3 a ± 6.82	49.5 a ± 5.16	43.6 a,b ± 2.93	0.001
NOMb/ZnPP and non-heme Fe contents
NOMb ³	1.1 b ± 0.63	2.4 a ± 0.44	2.6 a ± 0.45	3.0 a ± 0.61	0.001
ZnPP ³	0.9 ± 0.43	n.d.	n.d.	n.d.	0.001
Non-heme Fe ³	0.081 a ± 0.006	0.048 b ± 0.03	0.048 b ± 0.003	0.042 c ± 0.004	0.001
Residual nitrite and non-protein nitrogen contents
Nitrite ³	0.1 b ± 0.03	0.2 a,b ± 0.08	0.1 a,b ± 0.07	0.2 a ± 0.06	0.015
NPN ⁴	2.6 a ± 0.10	2.2 a,b ± 0.23	2.1 b ± 0.50	2.6 a,b ± 0.12	0.022

a,b,c: Means bearing different letters are significantly different at p ≤ 0.05, Tukey’s test. n.d.: Not detected. ¹ µmol/100 g; ² nmol/mg protein; ³ mg/100 g, ⁴ g Gly equiv/100 g.