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Antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl and 2,2\u2032-azino-di-(3-ethylbenzthiazoline sulfonate) radical scavenging activities, ferric reducing antioxidant power, and ferrous ion chelating activity. The crust samples showed the greatest (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05) ACE inhibitory and antioxidant activity resulting from the three different mechanisms of action (radical scavenging, non-radical redox potential activity, and metal chelating) among the treatments. Small molecular weight protein bands and small peptides (&lt;3\u2009kDa) indicating potent bioactivity were evident in the myofibrillar protein profile of crust samples. The lowest (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05) ACE inhibitory activity was observed in unaged beef. The results indicate that crust could be utilized in various areas as a functional ingredient possessed antioxidant and ACE inhibitory activity instead of being discarded. In addition, dry aging can use for generation of functional ingredient from beef as the regime.<\/jats:p>","DOI":"10.1038\/s41598-020-64861-0","type":"journal-article","created":{"date-parts":[[2020,5,12]],"date-time":"2020-05-12T10:05:02Z","timestamp":1589277902000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":24,"title":["Potential Antioxidant and Angiotensin I-converting Enzyme Inhibitory Activity in Crust of Dry-aged Beef"],"prefix":"10.1038","volume":"10","author":[{"given":"Juhui","family":"Choe","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bumjin","family":"Park","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hyun Jung","family":"Lee","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3166-1608","authenticated-orcid":false,"given":"Cheorun","family":"Jo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2020,5,12]]},"reference":[{"key":"64861_CR1","doi-asserted-by":"publisher","first-page":"158","DOI":"10.1016\/j.meatsci.2016.02.014","volume":"116","author":"J Choe","year":"2016","unstructured":"Choe, J., Stuart, A. & Kim, Y. 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