Concentration-based in vitro antioxidant activity of protein hydrolysate from broiler processing leftovers

The present study was formulated in order to determine the antioxidant activity of proteinhydrolysates produced by enzymatic hydrolysis of broiler processing leftovers as influenced bydifferent reaction times and concentrations of the antioxidants. For this aim, antioxidantproperties of the hydrolysates was measured through three in vitro assays, namely DPPH radicalscavenging activity, Fe2+ chelating activity, and reducing power. The results indicated thatantioxidant activity of all the hydrolysates increased when higher concentrations were adopted.Also, the results revealed that rise in reaction time resulted in decreased DPPH scavengingactivity and reducing power but increased Fe2+ chelating activity. These differences inantioxidant ability of hydrolysates obtained at varying reaction times can be explained by aminoacid composition of the hydrolysates at varying degrees of hydrolysis. It is concluded thatbroiler processing leftover can be a source of antioxidant hydrolysates whose antioxidantcapacity is a function of hydrolysis condition and concentration of the compound.

Keywords:

broiler processing leftovers , antioxidant activity , protein hydrolysate , in vitro assays