Study On The Antioxidant Properties Of Chicken Bone Collagen Peptides
Keywords
Collagen Peptides, Chicken Bone, Free Radicals, Antioxidant Properties
Abstract
Three representative free radical systems, OH, DPPH, and O2, and an iron ion reduction system were selected, and the antioxidant properties of chicken collagen peptides at different concentrations were used as indicators to evaluate the antioxidant properties of chicken collagen peptides. The results show that chicken collagen peptide has obvious scavenging effects on all three types of free radicals. Within the corresponding concentration range, the maximum scavenging rate of ¡¤OH is 99.74%, and the half-inhibitory concentration IC50 is 4.85mg/ml; the maximum scavenging rate of DPPH¡¤ It is 80.24%, IC50= 32.06¦Ìg/ml; O2¡¤maximum clearance rate is 53.71%, IC50=16.48¦Ìg/ml. At the same time, it also has significant reducing ability for iron ions.
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Original research was done by Yue Xiaoxia, Zhang Gensheng, Fu Qun, Han Bing
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