Journal Article

Antioxidant activity of carnosine extracted from various poultry tissues

P. S. Manhiani, J. K. Northcutt, I. Han, W. C. Bridges and P. L. Dawson

in Poultry Science

Published on behalf of Poultry Science Association Inc.

Volume 92, issue 2, pages 444-453
Published in print February 2013 | ISSN: 0032-5791
Published online February 2013 | e-ISSN: 1525-3171 | DOI: http://dx.doi.org/10.3382/ps.2012-02480
Antioxidant activity of carnosine extracted from various poultry tissues

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ABSTRACT

The aim of the present research was 1) to extract carnosine from different low economic value poultry tissues and 2) to measure their antioxidant activities using different analytical methods. Low economic value poultry tissues such as the head, liver, lungs, tail, gizzard, brain, and heart were used in this study. Results have indicated that carnosine was present in all the tissue samples investigated. The liver had the highest (102.29 mg/g) and brain the lowest carnosine content (0.95 mg/g; P ≤ 0.05). Except for the brain, all tissue ultrafiltrates and reconstituted dry powders showed TBA reactive species inhibition ranging from 20.87 to 39.57% and 5.66 −14.47%, respectively. Free radical scavenging activity of ultrafiltrate from all tissues samples ranged from 25.11 to 79.38%, whereas this activity was higher (29.76 to 84.05%) in the reconstituted dry powder of all tissue samples. Conclusions include that extraction of bioactive dipeptide carnosine can be exploited from low economic value poultry tissues to increase the economy of the poultry industry.

Keywords: carnosine; antioxidant; free radical scavenging; oxygen radical absorbing capacity; poultry by-product

Journal Article.  6359 words.  Illustrated.

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