Evaluation of Antioxidant Activities of Extract from Beijing Roast Duck

Abstract

The aim of the study was to evaluate antioxidant activity of aqueous extract from Beijing roast duck through assessments of scavenging activity of 1,1-diphenyl-2-picrylhydrazil (DPPH) and 2,2′-azinobis(3-ethylbenothiazoline-6-sulphonic acid) diammonium salt (ABTS) and reducing power. Compared with non-roast duck, the antioxidant activity of roast duck extract was strongly improved. The different molecular weight compounds of ducks extracts were obtained through ultrafiltration, and fraction two (MW, 2 – 5 kDa) had the highest antioxidant capacity in all the four fractions. Furthermore, the roast duck extract was significantly found to increase the superoxide dismutase (SOD) activity and cell viability and to inhibit the malonaldehyde (MDA) content in the H₂O₂-treated Caco-2 cells, suggesting that the roast duck extract attenuated cellular oxidative damage. The fraction three and four (MW < 2 kDa) represented the strongly protective effect against cellular oxidative damage in the four fractions. Thus, the roast duck was considered to possess an effective antioxidant activity.