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Currently, the concern with quality of life has raised the consumption of health food promoters, and therefore, research in search of natural compounds that exercise biological activity have intensified in the last decade. The objective was to evaluate the antioxidant activities, chelating Fe and Cu ions, antihypertensive proteins and watersoluble peptides of buffalo and bovine rennet cheeses, gorgonzola, mozzarella, cheddar and ricotta. The antioxidant activities were performed using the radicals ABTS • (2,2'-azinobis3-ethylbenzothiazoline-6-sulphonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl), Fe and Cu ions were used for chelating activity and the substrate FAPGG (N[3(2-furyl) acryloyl] -L-phenylalanine-glycyl-glycine) was used to evaluate the inhibition of angiotensin converting enzyme. The water-soluble proteins and peptides from the different varieties of cheese had the capacity to eliminate ABTS • and DPPH radicals higher than 50% and 80%, respectively. The chelation of the Fe and Cu ions occurred between 1%

Potencial biológico e estudo in vitro da digestão de peptídeos solúveis obtidos de diferentes variedades de queijo