Antioxidant potencies in enzymatic hydrolysates from cup and corner sections of edible bird's nest

Edible Bird's Nest (EBN) has many health-promoting properties, including antioxidants. Although the antioxidant properties of the EBN hydrolysates have been reported in the previous literature, little study has been done on the antioxidant potencies of the enzymatic hydrolysates within different sections of EBN. Thus, this study investigated the antioxidant potencies of the enzymatic hydrolysates from both the cup and corner sections of EBN. Therefore, using different enzymatic hydrolysis durations (1, 2, and 3 hr), this study examined the antioxidant potencies of enzymatic hydrolysates from cup and corner sections of EBN. The antioxidant potencies of alcalase-treated EBN hydrolysates were evaluated using in-vitro chemical assays (DPPH, FRAP, and ABTS). The hydrolysates from the corner section of EBN consistently exhibited significantly higher (p<0.05) DPPH, FRAP, and ABTS values compared to the hydrolysates from the cup section of EBN at all hydrolysis times, except FRAP assay at the 2-hr hydrolysis time. Meanwhile, the antioxidant values obtained from this study suggest that, despite the variations in hydrolysis time, certain data points exhibited comparable antioxidant potencies between cup and corner samples in FRAP and ABTS assays. It is also noteworthy that the ABTS assay demonstrated higher sensitivity in detecting antioxidant activity in the hydrolysates of EBN compared to DPPH and FRAP. In conclusion, the hydrolysates from the corner section of EBN showed stronger antioxidant potencies when treated with alcalase compared to the cup hydrolysates. These results open way for further investigation into the factors influencing the antioxidant activity of the hydrolysates from the cup and corner sections of EBN.