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) being the minor ones. The content of the other amino acids in dry-cured ham was between 54 and 307?mg per 100?g sample dry matter. Previous research on dry-cured ham showed similar results [4, 8�C10]. Nevertheless, JQ1 clinical trial considering results from different works, it can be noticed a high variability in the content of some amino acids from hams; that is, Jurado et al. [7] found higher content of glutamic acid (1269?mg per 100?g sample dry matter) than Mart��n et al. [4] (650?mg per 100?g sample dry matter), P��rez-Palacios et al. [9] (271?mg per 100?g sample dry matter), and Jim��nez-Mart��n et al. [10] (271?mg per 100?g sample dry matter). These differences may be ascribed to the different processing of hams (salting time, temperature, and moisture conditions). Moreover, several factors may affect aminopeptidase activity during dry-cured ham processing, such as sodium chloride, which is a potent inhibitor for these enzymes [31]. In addition, the water loss and the subsequent reduction in water activity that takes place during dry-cured ham processing also influence the proteolytic activity [32]. Free amino acid accumulation has a feedback effect, reducing aminopeptidase activity [33]. Finally, the variability in the content of free amino acids among works can be also related to the differences in the extraction method. In fact, this work shows significant differences in the content of amino acids of the same samples analyzed under the same conditions, except for the procedure of the extraction method. Correlation analysis between amino acid content obtained using the S and M extraction methods E-64 was carried out in order to compare the response of two methodologies. Table 3 shows regression equations and coefficient of determination for each amino acid detected. It can be observed that the response is linear for all amino acids (R2 = 0.741�C0.998), suggesting that the validity of the M homogenization tool is similar R428 in vitro to that of S one, which has been previously validated [10]. Table 3 Regression equations and coefficient of determination (R2) between the content of each amino acid extracted with stomacher (S) and mixer mill (M) as homogenization tools. Amount of sample and volume of solvent used and time consumed are notable aspects to take into account when comparing methodologies. At this respect, time analysis, sample quantity, and solvent volume for the extraction of free amino acids in twenty samples by using S and M homogenization tools were estimated (Table 4). M takes less time and requires lower amount of sample and solvent than S (2 versus 80?min, 4 versus 40?g, and 30 versus 300?mL, resp.). Table 4 Estimation of analysis time, amount of sample, and solvent volume for the extraction of free amino acids in twenty samples by using stomacher (S) and mixer mill (M).