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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

Fig. 1.

Calibration curve for (A) ABTS, (B) DPPH, and (C) FRAP assay investigations as a function of standard trolox concentration.

Equation 1
Equation 2
Equation 3
Equation 4
Fig. 2.

Effects of heating at 180°C for 5, 10, 15, and 20 min on total antioxidant capacity of (ABTS, DPPH, and FRAP values) muscle (A), liver (B), hard shell (C), bone (D) and skin (E) of Chinemys reevesii. Each bar indicates mean values of sample. Vertical bars are standard deviation. Different small letters indicate significant differences (n=3, p < 0.05).

Pakistan Journal of Zoology

August

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

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