FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (5): 49-56.doi: 10.7506/spkx1002-6630-20190119-231

• Basic Research • Previous Articles     Next Articles

In Vitro Antioxidant Properties of Duck Lipids

LONG Xia, NING Junli, HUANG Xianzhi, DING Xiaowen   

  1. (1. Key Laboratory of Processing and Storage of Agricultural Products of Chongqing, National Demonstration Center for Experimental Food Science and Technology Education, College of Food Science, Southwest University, Chongqing 400716, China; 2. Science and Technology Department, Southwest University, Chongqing 400715, China)
  • Received:2020-03-26 Revised:2020-03-26 Online:2020-03-15 Published:2020-03-23

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

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