Data set of small peptides profiles quantified in Jihočeská Niva cheeses and their antioxidant capacity generated at different ripening times
Fermented products, such as cheeses, represent an increased interest mainly in their functional properties. The present database places particular emphasis on peptides, which are encrypted in proteins and subsequently released during proteolysis. Jihočeská Niva cheeses have been designated as Protected Geographical Indications (PGIs), recognizing their unique geographical origins and traditional craftsmanship. However, the existing scientific literature on their general characteristics remains limited. It is essential that new research expand beyond basic nutritional or technological characterization to include the evaluation of diverse functional properties in such products. This article contains data obtained from Jihočeská Niva cheeses at four ripening ages. The main data corresponds to the short-chain peptides profiles present in the non-protein nitrogen (NPN) and ethanol soluble (EtOH-SN) crude nitrogen fractions. The correlations of individual peptides with the fractions' antioxidant capacity measured by the 2,2-diphenyl-1-picrylhydrazyl (DPPH·) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS·+) assays, along with total phenolic content (TPC) were also investigated. The peptide profiles were obtained by RP-HPLC. Additionally, data on a comprehensive characterization of the cheeses is presented. This includes assessment of moisture, fat, water activity, pH, particle size, and hardness. The chromatographic analysis of cheese fractions resulted in 12 chromatograms that are placed in CSV files. These files contain information that could be used to compare new samples or to perform other statistical analyses. The data of the peptide’s integration reports are presented, as well as the individual peaks' correlation with the antioxidant capacity.