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Valorization of the By-products of Poultry Industry (Bones) by Enzymatic Hydrolysis and Glycation to Obtain Antioxidants Compounds

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Abstract

Currently, one of the fastest growing industries in the world is the poultry industry; however, the increase in demand has generated the production of various byproducts, such as bones, and these byproducts have a negative impact on the environment. The aim of the present work was to evaluate the effect of glycation on the increase in antioxidant compounds and the formation of indicators of advanced glycation end products (AGE) in chicken bone hydrolysates; it also aimed to maximize the protein content, degree of hydrolysis and antioxidant content. Through analysis of variance, the content of AGE products (HMF and furfural) formed in the glycation process was analyzed. The chicken bone hydrolysate had a protein content of 1.42 g/l, a degree of hydrolysis of 17.2% and an antioxidant capacity of 8334 and 10,343 μmol ETrolox/l according to ABTS and ORAC evaluations, respectively. The glycation process increased the ORAC by 6.57%. The presence of hydroxymethylfurfural and furfural was determined in the glycated samples and detected at values between 0.05 and 0.22 and 0 and 0.26 ppm, respectively. In conclusion, hydrolysis and glycation are suitable alternatives that enable the use of chicken bones in producing food ingredients with higher added value.

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Data availability

The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.

Code availability

The data were analyzed with Statgraphics Centurion XVI version 16.1.03 software.

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Acknowledgements

The authors would like to thank the BIOALI (Food Biotechnology Research Group), NUTEC (Food and Nutrition Technology Research Group) and GEMCA (Drug, Cosmetic and Food Stability Group), Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, for their support in the development of this project.

Funding

The authors did not receive support from any organization for the submitted work.

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Authors and Affiliations

  1. BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medellin, Colombia

    L. Londoño-Zapata, S. Franco-Cardona, S. Restrepo-Manotas, F. Gomez-Narvaez & O. Vega-Castro

  2. Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medellin, Colombia

    L. Suarez-Restrepo

  3. Department of Chemistry and Environmental Engineering, Universidad Técnica Federico Santa María, Valparaíso, Chile

    H. Nuñez-Andrade, P. Valencia-Araya & R. Simpson

  4. Centro Regional para el Estudio de Alimentos Saludables (CREAS) Conicyt-Regional R06I1004, Avenida Universidad 330, Valparaíso, Chile

    P. Valencia-Araya & R. Simpson

  5. Universidad de Antioquia, Seccional Carmen de Viboral, Km 6 Vía Rionegro-La Ceja, El Carmen de Viboral, Antioquia, Colombia

    O. Vega-Castro

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All authors had readen and agree with the published version of the manuscript. Conceptualization, methodology, formal analysis, experimental research, writing: preparation of the original draft, Luisa Londoño, Sara Franco and Sandra Restrepo; accompaniment of the experimental phase and resources, Lina Suárez, Fáver Gómez; writing: proofreading and editing, Óscar Vega, Pedro Valencia; visualization, Helena Núñez, Ricardo Simpson.

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Correspondence to L. Londoño-Zapata.

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Londoño-Zapata, L., Franco-Cardona, S., Restrepo-Manotas, S. et al. Valorization of the By-products of Poultry Industry (Bones) by Enzymatic Hydrolysis and Glycation to Obtain Antioxidants Compounds. Waste Biomass Valor 13, 4469–4480 (2022). https://doi.org/10.1007/s12649-022-01801-1

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