Effect of Heating on Antioxidant Activity on Edible Bird Nest



Ravisangkar Ramachandran(1), Abdul Salam Babji(2*), Ing Poh Wong(3)

(1) Food Science Department, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, The National University of Malaysia
(2) Food Science Department, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, The National University of Malaysia
(3) Food Science Department, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, The National University of Malaysia
(*) Corresponding Author

Abstract


Edible bird nest (EBN) is a traditional Chinese food that is nutritious and therapeutic since ancient times. This study found that raw EBN has crude protein content of 58.28%. The aim of this research is to study the effect of heat treatment with different time (30 min, 60 min, 120 min and 180 min) and temperature (60°C, 80°C and 100°C) on the protein solubility, degree of hydrolysis (DH), peptide content and also the antioxidant activity of EBN analyzed through DPPH, ABTS and FRAP assays. According to the results obtained, protein solubility (3,302.56 μg/ml), DH (0.95%), peptide content (820.33 μg/ml), DPPH (46.15%), ABTS (94.21%) and FRAP (3.581 mgTEAC/g) activities of EBN hydrolysates showed the highest values at temperature 100°C for 180 min. This study showed that the positive results increased when the heating time and temperature applied were increased until the optimum level had reached at 100°C with duration time of 120 min- 180 min.In conclusion, EBN has the potential to be used in the production of innovative product from the point of its fucntional antioxidant properties that can benefit the consumer’s health.

 


Keywords


Edible bird’s nest; heat treatment; antioxidant

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