This study performed to evaluated extraction(TRT1; breast of duck meat extracted with water, TRT2; breast of duck meat extracted with 50% ethanol, TRT3; thigh of duck meat extracted with water, TRT4; thigh of duck meat extracted with 50% ethanol) and ...
This study performed to evaluated extraction(TRT1; breast of duck meat extracted with water, TRT2; breast of duck meat extracted with 50% ethanol, TRT3; thigh of duck meat extracted with water, TRT4; thigh of duck meat extracted with 50% ethanol) and addition level(0.05, 0.1, 0.25, 0.5, 1.0, 2.0%) of duck meat on antioxidant activity. As a result, iron chelation activity of duck meat extracted with 50% ethanol were showed higher levels than duck meat extracted with water. Especially TRT2 showed nearly 90% at 2% level. Reducing power of both extracts showed low rate at all level. DPPH radical scavenging activity of breast extracts were showed higher over 0.5% levels than thigh extracts.