Antioxidant Activity of Sour Meat Peptide

doi:10.7506/spkx1002-6300-201007021

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (7): 94-97.doi: 10.7506/spkx1002-6300-201007021

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Antioxidant Activity of Sour Meat Peptide

YE Chun1，MA Shun-qiang1，ZHANG Qian2,*，LIU Shi-hui1

1.College of Life Science, Guizhou University, Guiyang 550025, China；
2.Hangzhou Wanxiang Polytechnic College, Hangzhou 310023, China

Received:2009-08-27 Online:2010-04-01 Published:2010-12-29
Contact: YE Chun E-mail:Ls.cxie@gzu.edu.cn

Abstract

Abstract:

Antioxidant activity of sour meat peptide was studied by measuring its scavenging capacity against 2,2-Diphenyl- 1-picrylhydrazyl (DPPH) free radicals, hydroxyl free radicals and nitrite, and its reducing power. Results indicated that sour meat peptide had better scavenging capacity against DPPH free radicals with the IC50 value of 247.96μg/mL, which was 4.97 times higher than that of BHT. In addition, it possessed remarkable scavenging capacity against hydroxyl free radicals with the IC50 value of 33.60μg/mL, which was 1.52 times higher than that of BHT. Moreover, it possessed strong reducing power, which was approximately one quarter of that of BHT. Furthermore, it also exhibited strong scavenging capacity against nitrite. Therefore, sour meat peptide has an obvious antioxidant activity.

Key words: sour meat peptide, DPPH free radical, hydroxyl free radical, reducing power, nitrite

CLC Number:

TQ936.16

YE Chun1，MA Shun-qiang1，ZHANG Qian2,*，LIU Shi-hui1. Antioxidant Activity of Sour Meat Peptide[J]. FOOD SCIENCE, 2010, 31(7): 94-97.

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Antioxidant Activity of Sour Meat Peptide

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