Studies have shown that duck oil is mainly composed of palmitic acid, palmitic acid, oleic acid, linoleic acid and linolenic acid, and the mass fraction of unsaturated fatty acid can reach 70.30%, which is close to the ideal value of maintaining human health. There are few reports about whether duck oil containing a lot of unsaturated fatty acids such as oleic acid and linoleic acid can resist the influence of active oxygen on lipid, protein, DNA and other biological macromolecules.
Longxia, Ning Junli, Ding Xiaowen, et al. From the school of food science of Southwest University, Chongqing Key Laboratory of agricultural products processing and storage, and the national experimental teaching demonstration center of food science and engineering, determined 1% of duck oil, 1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical scavenging rate, iron reducing capacity (FRAP) and oxygen free radical absorption capacity (ORAC) were used to evaluate whether duck oil has antioxidant activity in vitro; by measuring the inhibition rate of duck oil on β - carotene fading, the effect on protein and the potential for DNA protection, the effect of duck oil on antioxidant capacity of biomacromolecule in vitro was evaluated, It provides basis for further development and utilization of duck oil.
1. Scavenging effect of duck oil on DPPH radical
Different concentrations of pure duck oil: the refined duck oil (without antioxidants in the extraction process) was prepared with anhydrous ethanol as a solution of 5, 10, 15, 20, 25, 30 and 35 mg / ml respectively.
Different concentrations of duck oil + tert butyl hydroquinone (TBHQ): the refined duck oil (0.015% TBHQ was added as antioxidant in the extraction process) was respectively prepared into a solution of 5, 10, 15, 20, 25, 30 and 35 mg / ml by anhydrous ethanol.
Different concentration of TBHQ: prepare the same concentration of TBHQ in duck oil with anhydrous ethanol, i.e. 0.75, 1.5, 2.25, 3, 3.75, 4.5, 5.25 μ g / ml.
Pure duck oil, TBHQ, duck oil + TBHQ all have scavenging effects on DPPH radicals, and with the increase of mass concentration, their scavenging rate for DPPH radicals is also increasing. The scavenging rate of DPPH free radical in duck oil + TBHQ group was higher than that in pure duck oil and TBHQ group (P < 0.05). When the concentration of duck oil with TBHQ was 35 mg / ml, the scavenging rate of DPPH radical was (78.81 ± 2.96)%, and the scavenging rate of TBHQ was (47.27 ± 2.76)%. When the concentration of duck oil was 35 mg / ml, the scavenging rate of DPPH radical was (23.19 ± 4.18)%.
2. Iron reduction ability of duck oil
Pure duck oil, TBHQ, duck oil + TBHQ all have a certain amount of FRAP, and with the increase of mass concentration, its FRAP is also increasing. The FRAP of different concentrations of duck oil + TBHQ was significantly higher than that of pure duck oil and TBHQ. The concentration of pure duck oil was 35 At mg / ml, the FRAP was (219.87 ± 3.06) μ mol / L, while the FRAP of TBHQ in duck oil of the same concentration was (169.53 ± 4.04) μ mol / L, and the FRAP of duck oil + TBHQ was (241.87 ± 3.06) μ mol / L, which indicated that TBHQ could promote the iron reduction ability of duck oil.
3. Antioxidant index of duck oil
The net AUC of duck oil, TBHQ, duck oil + TBHQ increased with the increase of their mass concentration. The net AUC of duck oil + TBHQ and duck oil group was significantly higher than that of TBHQ group, indicating that duck oil can significantly delay the decline of FL fluorescence. The net AUC of duck oil + TBHQ group was significantly higher than that of pure duck oil when the concentration of pure duck oil and duck oil + TBHQ was 5-25 mg / ml, while the net AUC of duck oil + TBHQ group was lower than that of duck oil group when the concentration was 30-35 mg / ml, but the difference was not significant, indicating that TBHQ might enhance the protective effect of duck oil on FL fluorescence.
Pure duck oil, TBHQ, duck oil + TBHQ all have certain ORAC. With the increase of their mass concentration, ORAC is also increasing. SPSS software was used to analyze the correlation between the concentrations of (P < 0.05) and ORAC, which showed that there was a significant positive correlation between their antioxidant capacity and concentration. When the mass concentration of duck oil is in the range of 5-25 mg / ml, the ORAC of each mass concentration has no significant difference. When the mass concentration is increased to 35 mg / ml, the difference is significant.
4. Inhibitory effect of duck oil on the fading of β - carotene
Pure duck oil, TBHQ, duck oil + TBHQ all had obvious inhibition on the discoloration of β - carotene, and their inhibition increased with the increase of mass concentration. The inhibition of TBHQ on the fading of β - carotene was significantly lower than that of pure duck oil and duck oil + TBHQ. When the concentration of duck oil with TBHQ was 35 mg / ml, the inhibition rate of β - carotene was (67.29 ± 3.37)%, that of pure duck oil was (55.47 ± 1.76)%, and that of TBHQ was (39.61 ± 0.76)%.
5. The ability of duck oil to resist protein oxidative damage
The inhibition rate of protein carbonylation of pure duck oil, duck oil + TBHQ decreased with the increase of their dosage, that is, the more carbonyl the protein generated with the increase of their dosage, indicating that duck oil, duck oil + TBHQ may promote the oxidation of BSA. When the dosage of duck oil + TBHQ is 6 ml / g, it will increase the content of BSA carbonyl (50.00 ± 3.21)%; when the dosage of duck oil is 6 ml / g, it will increase the content of BSA carbonyl (50.71 ± 1.57)%. The inhibition rate of protein carbonylation in TBHQ group increased with the increase of its dosage, and the content of protein carbonyl decreased, indicating that the higher the concentration of TBHQ, the stronger the protective effect on BSA. When the dosage of duck oil + TBHQ is 1-3 ml / g, the inhibition rate of protein carbonylation is significantly higher than that of the same dosage of pure duck oil, which may be that TBHQ can inhibit the damage of duck oil to BSA to some extent. When the dose of duck oil is in the range of 1-4 ml / g, it can resist the oxidative stress of BSA. With the increase of the dose, its resistance decreases significantly. When the dose is in the range of 5-6 ml / g, it can promote the oxidation of BSA; when the dose of duck oil + TBHQ is in the range of 1-5 ml / g, it can resist the oxidative stress of BSA. With the increase of the dose, its resistance decreases significantly, when the dose is in the range of 6 At ml / g, the oxidation of BSA was promoted, and the protective effect of different doses of TBHQ on BSA was significantly increased, suggesting that TBHQ might reduce the oxidation of BSA by duck oil.
Conclusion
In this experiment, the DPPH free radical scavenging ability, iron reducing ability, antioxidant ability index, inhibition of β - carotene fading ability, protection potential of DNA and the effect on protein carbonyl of duck oil of different concentrations were measured. The results showed that duck oil has certain antioxidant activity in vitro and can resist the lipid and DNA of biomacromolecule Oxidative stress, and in a certain concentration range, the higher the concentration, the better the antioxidant.
This paper "analysis of antioxidant activity of duck oil in vitro" comes from 49-56 pages, Vol. 5, Vol. 41, food science, 2019. The author: Long Xia, Ning Junli, Huang Xianzhi, Ding Xiaowen. DOI:10.7506/spkx1002-6630-20190119-231。 Click below to read the original text.
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