Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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The Effects of Chicken Leg Bone Extract on Antioxidative Properties under Different Heating Condition

  • Cheng, Fu-Yuan (Department of Hospitality Management, Toko University) ;
  • Wan, Tien-Chun (Department of Animal Science, National Chung-Hsing University) ;
  • Huang, Chao-Wei (Department of Animal Science, National Chung-Hsing University) ;
  • Tominaga, Kana (School of Veterinary Medicine, Azabu University) ;
  • Lin, Liang-Chuan (Department of Animal Science, National Chung-Hsing University) ;
  • Sakata, Ryoichi (School of Veterinary Medicine, Azabu University)
  • Received : 2008.03.16
  • Accepted : 2008.07.09
  • Published : 2008.12.01
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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 $100^{\circ}C$) 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 $100^{\circ}C$) and longer heating durations (10 or 15 min). In antioxidative properties, the extracts which were heated at 90 or $100^{\circ}C$ 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).

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References

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