Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion.

The objective of this study was to investigate the effect of cooking and in vitro digestion on antioxidant activity of peptides in duck meat after 7 days postmortem aging. The 1, 1-diphenyl-2- picrylhydrazyl (DPPH) free radical scavenging activity and reducing power of the obtained peptides were evaluated. Results showed that the cooked sample possessed higher antioxidant activity than the raw sample and upon cooking at different temperatures, sample aged for 7 days had significantly higher antioxidant activity than that of unaged (day 0). The samples which showed higher antioxidant activity after cooking (65°C–30 min, 100°C–20 min, 121°C–10 min) were selected for in vitro digestion, and it is found that their DPPH radical scavenging activity decreased significantly but the reducing power increased significantly after gastrointestinal digestion. These results show the potential of aged duck meat as a good source of antioxidant peptides with high bioactivity after cooking and gastrointestinal digestion. [ABSTRACT FROM AUTHOR]