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Effect of Heat-Treatment Duration on Antioxidant Activities of Muscle, Liver and Other Parts of Grass Turtle (Chinemys reevesii)

Effect of Heat-Treatment Duration on Antioxidant Activities of Muscle, Liver and Other Parts of Grass Turtle (Chinemys reevesii)

Md. Serajul Islam1,2, Hongxin Wang1,2,*, Amer Ali Mahdi1, Mohamed Ismael Ahamed2, Zaixiang Lou1 and Fu An Wei3

1Food Nutrition and Functional Factors Research Center, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi-214122, Jiangsu province, China
2State key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Jiangsu Province, China 
3 Guangxi Zhongtaikang Technology Industry Co., Ltd., Nanning-530029, Guangxi, P.R. China
 
* Corresponding author: hxwang@jiangnan.edu.cn

ABSTRACT

The aim of the study was to determine the effect of duration of thermal treatment on the antioxidant activities (ABTS, DPPH, and FRAP) of muscle, liver, hard shell, bone, and skin from grass turtle (Chinemys reevesii) by direct QUENCHER procedure. The results showed that the highest ABTS capacity was found in cooked muscle at 10 min (110.133± 4.153 g trolox Eq./kg). On the other hand, DPPH and FRAP capacity were found in cooked muscle at 20 min which were 68.966±0.937 and 37.437±1.027 g trolox Eq./kg, respectively, and raw liver 31.508±1.091 and 58.237±0.919 g trolox Eq./kg, respectively. The total antioxidant capacities of the samples increased by thermal treatment at 180°C for 5 min in liver, 10 min in muscle and hard shell, 20 min in skin and bone by ABTS assay; 15 min in skin, 20 min in muscle, liver, hard shell, and bone by DPPH assay, but FRAP value decreased by heating at different time. These results suggested that grass turtle could be used as food additives to improve the functional food properties. 

 

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Pakistan Journal of Zoology

August

Vol. 54, Iss. 4, Pages 1501-2001

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