Antioxidation of Collagen Peptides from Chicken Bone

doi:10.7506/spkx1002-6630-200913031

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (13 ): 133-135.doi: 10.7506/spkx1002-6630-200913031

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Antioxidation of Collagen Peptides from Chicken Bone

ZHANG Gen-sheng1,2，FU Qun1，YUE Xiao-xia2，HAN Bing2

1. School of Forestry, Northeast Forestry University, Harbin 150040, China；
2. College of Food Engineering, Harbin Commerce University, Harbin 150076, China

Received:2009-04-10 Online:2009-07-01 Published:2010-12-29
Contact: ZHANG Gen-sheng

Abstract

Abstract:

The ·OH, DPPH·and O2·free radical systems and Fe3+ reduction system were selected to assay the antioxidant activities of different concentrations of collagen peptides from chicken bone. Results indicated that the collagen peptides presented significant scavenging activity to all of the three free radicals. In a certain concentration range, the maximum scavenging rates to ·OH, DPPH· and O2· free radicals were 99.74%, 80.24% and 53.71%, respectively, and the corresponding IC50 values were 4.85mg/ml, 32.06 and 16.48 μg/ml respectively. Also, the collagen peptides showed the significant reduction activity to iron ions.

Key words: collagen peptide, chicken bone, free radical, antioxidant

CLC Number:

TS201.2.1

ZHANG Gen-sheng1,2，FU Qun1，YUE Xiao-xia2，HAN Bing2. Antioxidation of Collagen Peptides from Chicken Bone[J]. FOOD SCIENCE, 2009, 30(13 ): 133-135.

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Antioxidation of Collagen Peptides from Chicken Bone

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