Abstract
ABSTRACT The objective of this study was to investigate the effect of cooking and in vitro digestion on antioxidant activity of peptides in duck meat after 7 days postmortem aging. The 1, 1-diphenyl-2- picrylhydrazyl (DPPH) free radical scavenging activity and reducing power of the obtained peptides were evaluated. Results showed that the cooked sample possessed higher antioxidant activity than the raw sample and upon cooking at different temperatures, sample aged for 7 days had significantly higher antioxidant activity than that of unaged (day 0). The samples which showed higher antioxidant activity after cooking (65°C–30 min, 100°C–20 min, 121°C–10 min) were selected for in vitro digestion, and it is found that their DPPH radical scavenging activity decreased significantly but the reducing power increased significantly after gastrointestinal digestion. These results show the potential of aged duck meat as a good source of antioxidant peptides with high bioactivity after cooking and gastrointestinal digestion.
Highlights
Food proteins have been recognized for their nutritional and functional properties
While the Ferric reducing antioxidant power (FRAP) assay utilizes the reducing potential of antioxidant compounds to react with a ferric– tripyridyltriazine (Fe3+–TPTZ) complex, producing a blue color ferrous (Fe2+-TPTZ) that can be monitored by measuring the change in absorption at 593 nm.[19]
We found that the diphenyl-2- picrylhydrazyl (DPPH) radical scavenging activity increased with pepsin treatment but significantly decreased following trypsin digestion
Summary
Food proteins have been recognized for their nutritional and functional properties. Consumer attention has been increasingly oriented toward the potential of food to provide physiological effect in the body, beyond that of nutrition.[1] Peptides derived from food have been shown to display a wide range of physiological functions, such as antioxidative, antithrombotic, antihypertensive, antimicrobial, prebiotic, hypocholesterolemic, and immunomodulatory activities.[2,3] These peptides are characterized with short sequences of approximately 2–30 amino acids residues in length and a low molecular weight, and, once released, they can be absorbed through the intestine to enter the blood circulation or can produce a local effect within the gastrointestinal tract.[2]. A large number of peptides and free amino acid are released due to severe degradation of
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