关键词: 鸭油, 抗氧化活性, 脂肪酸, 蛋白质, DNA

Abstract: Objective: The antioxidant effect of duck lipids against the oxidation of the macromolecules lipid, protein and DNA was evaluated in vitro, with the aim of providing a basis for further study of its antioxidant capacity in vivo. Methods: The antioxidant effect was assessed by 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, ferric ion reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), the ability to inhibit β-carotene fading, the effect on the carbonyl content of bovine serum albumin (BSA), and DNA damage protection potential. Results: The half-maximum inhibitory concentration (IC50) for DPPH radical scavenging was (15.03 ± 0.53) mg/mL; when the concentration of duck lipids was 35 mg/mL, FRAP value was (241.87 ± 3.05) μmol/L, ORAC value was (2.59 ± 0.15) μmol TE/g, and the inhibition rate of β-carotene degradation was (67.29 ± 3.37)%. Duck lipids at lower concentrations could protect BSA, but at 6 mL/g increase the carbonyl content by (50.00 ± 3.21)%. The protection rate against DNA damage of duck lipids at 1 mg/mL was (43.27 ± 0.01)%. Conclusion: Duck lipids had good antioxidant activity.

Key words: duck?lipids, antioxidant activity, fatty acid, protein, DNA