Abstract
The aim of this study was to extract chicken leg bone, which is a by-product of industrial poultry processing, using different heating temperatures (80, 90 and 100°C) and durations (5, 10 and 15 min). The pH value, soluble protein content, peptide content and antioxidative properties, including superoxide anion scavenging ability, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging ability, reducing capacity and inhibitory activity of linoleic acid peroxidation, were measured. The results showed no significant differences (p>0.05) in pH value among all treatments. Decreased soluble protein content and peptide content were observed in chicken leg bone extract obtained under higher heating temperatures (90 or 100°C) and longer heating durations (10 or 15 min). In antioxidative properties, the extracts which were heated at 90 or 100°C for 15 min exhibited significantly higher superoxide anion scavenging ability, DPPH free radical scavenging ability, reducing capacity and inhibitory activity of linoleic acid peroxidation (p<0.05).
Highlights
Chicken soup is seen as an excellent nutritional supplement according to traditional Chinese culture
Chicken leg bone is an 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical industrial by-product from deboning processing, which scavenging ability : The analysis of DPPH scavenging contains high protein sources activity was performed according to the method of Shimada such as meat (4-7% meat loss which occurs during et al (1992)
Higher soluble protein contents were found in an extract when it was heated at 80°C for 5 min (p
Summary
Chicken soup is seen as an excellent nutritional supplement according to traditional Chinese culture. Chicken leg bone is an 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical industrial by-product from deboning processing, which scavenging ability : The analysis of DPPH scavenging contains high protein sources (about 23% in crude protein) activity was performed according to the method of Shimada such as meat (4-7% meat loss which occurs during et al (1992). Chicken leg bone was extracted using different heating conditions and determined their pH value, soluble protein content, peptide content, antioxidative properties. After cooling to ambient temperature, the chicken dismutase (SOD) (S2515, Sigma) was presented as a leg bone extracts were centrifuged at 10,000×g for 10 min, positive control, while distilled water was used as a control. Indication of a greater reducing capacity (Yen and Chen, 1995)
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