title: Antioxidant capacity of hydrolyzed porcine tissues.
abstract: The antioxidative capacity of seven different porcine tissue hydrolysates (colon, appendix, rectum, pancreas, heart, liver, and lung) were tested by four different assays, including iron chelation, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, 2,2-Diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH) radical scavenging, and inhibition of lipid oxidation. All hydrolyzed tissues displayed antioxidant capacity in all four assays, with colon, liver, and appendix as the three most potent inhibitors of lipid oxidation (47, 29, and 27 mmol/L trolox equivalent antioxidant capacity [TEAC], respectively) and liver, colon, pancreas, and appendix as the four most potent iron chelators (92% ± 1.1, 79.3% ± 3.2, 77.1% ± 1.8, and 77% ± 2.3, respectively). Furthermore, colon and appendix showed good radical scavenging capacities with ABTS scavenging of 86.4% ± 2.1 and 84.4% ± 2.9 and DPPH scavenging of 17.6% ± 0.3 and 17.1% ± 0.2, respectively. Our results provide new knowledge about the antioxidant capacity of a variety of animal by-products, which can be transformed into antioxidant hydrolysates, thereby creating added value.
authors.affiliation: Food chemistry, Department of Food science, University of Copenhagen Rolighedsvej 30, Frederiksberg C, DK-1958, Denmark.
authors.forename: Trine D
authors.initials: TD
authors.lastname: Damgaard
authors.affiliation: Food chemistry, Department of Food science, University of Copenhagen Rolighedsvej 30, Frederiksberg C, DK-1958, Denmark.
authors.forename: Jeanette A H
authors.initials: JA
authors.lastname: Otte
authors.affiliation: Danish Meat Research Institute Maglegaardsvej 2, Roskilde, DK-4000, Denmark.
authors.forename: Lene
authors.initials: L
authors.lastname: Meinert
authors.affiliation: Danish Meat Research Institute Maglegaardsvej 2, Roskilde, DK-4000, Denmark.
authors.forename: Kirsten
authors.initials: K
authors.lastname: Jensen
authors.affiliation: Food chemistry, Department of Food science, University of Copenhagen Rolighedsvej 30, Frederiksberg C, DK-1958, Denmark.
authors.forename: René
authors.initials: R
authors.lastname: Lametsch
keywords: Antioxidant capacity; enzymatic hydrolysis; meat by-products; pig