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Animal Products
Asian-Australasian Journal of Animal Sciences 2008;21(12): 1815-1820.
https://doi.org/10.5713/ajas.2008.80162    Published online November 4, 2008.
The Effects of Chicken Leg Bone Extract on Antioxidative Properties under Different Heating Condition
Fu-Yuan Cheng, Tien-Chun Wan, Chao-Wei Huang, Kana Tominaga, Liang-Chuan Lin*, Ryoichi Sakata
Correspondence:  Liang-Chuan Lin,
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).
Keywords: By-product; Antioxidative Activity; Chicken Leg Bone; Heating Extract


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