Antioxidant Activity Of Water-soluble Extracts From Roast Duck

In this study, traditional food-roast duck was chosen as the research material to evaluate its antioxidant activities. Firstly, chemical methods were utilized to determine the antioxidant activity of roast duck. And the change of basic compositions before and after the duck baked was analyzed. Secondly, H2O2 induced cell damage model were utilized to study antioxidant activities of the extracts. Finally, the effect of four kinds of MRPs on the activity of macrophages was investigated. The results demonstrated that the antioxidant activities of the extracts from the roast duck were higher than the raw duck; the content of protein and sugar in the extracts from the roast duck were less than the raw duck, but the browning was higher than raw duck; Furfural and 5-HMF were detected in roast duck and the content were 0.089 and 0.025mg/g. All of these results demonstrated that the Maillard reaction occurred in roast duck during roasting process, and the antioxidant activity of roast duck might be based on the Maillard reaction. The extracts of roast duck can increase cell vitality of MGC-803 cells, and protect cells from the oxidative damage of H2O2 by reducing the content of MDA and increasing the activity of antioxidant enzymes. The G-15 separated peak 3 had the best protecting effect, and had the relation with dose. HMF, furanone and 2-ethyl-3-hydroxy-4-pyrone had no cytotoxicity, the three compounds had the protecting effect on the cells (Ana-1) damage induced by H2O2, and can make the cells viability and SOD activity higher than the damage group. The LDH release ratio, MDA and ROS level were lower than the damage group. The IC50 value of Ana-1 cells apoptosis induced by furfural was 400 μg/mL, and furfural can induced the LDH release ratio and active oxygen content increased, and the accumulation of the active oxygen was the major reason of the cells apoptosis. The conclusions in this paper not only provided theory basis for the bioactive research of roast duck, but also provided reference for the research of Maillard reaction in tranditional food.