The Effects of Chicken Leg Bone Extract on Antioxidative Properties Under Different Heating Condition (Report‪)‬

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[degrees]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 (p0.05) 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[degrees]C) and longer heating durations (10 or 15 min). In antioxidative properties, the extracts which were heated at 90 or 100[degrees]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 (p0.05). (Key Words : By-product, Antioxidative Activity, Chicken Leg Bone, Heating Extract) INTRODUCTION