{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T17:49:37Z","timestamp":1790185777253,"version":"4.1.0"},"reference-count":36,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2014,3,21]],"date-time":"2014-03-21T00:00:00Z","timestamp":1395360000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2014,5]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The antioxidative capacity of seven different porcine tissue hydrolysates (colon, appendix, rectum, pancreas, heart, liver, and lung) were tested by four different assays, including iron chelation, 2,2\u2032\u2010azino\u2010bis (3\u2010ethylbenzothiazoline\u20106\u2010sulfonic acid) (\n                    <jats:styled-content style=\"fixed-case\">ABTS<\/jats:styled-content>\n                    ) radical scavenging, 2,2\u2010Diphenyl\u20101\u2010(2,4,6\u2010trinitrophenyl) hydrazyl (\n                    <jats:styled-content style=\"fixed-case\">DPPH<\/jats:styled-content>\n                    ) radical scavenging, and inhibition of lipid oxidation. All hydrolyzed tissues displayed antioxidant capacity in all four assays, with colon, liver, and appendix as the three most potent inhibitors of lipid oxidation (47, 29, and 27\u00a0mmol\/L trolox equivalent antioxidant capacity [\n                    <jats:styled-content style=\"fixed-case\">TEAC<\/jats:styled-content>\n                    ], respectively) and liver, colon, pancreas, and appendix as the four most potent iron chelators (92%\u00a0\u00b1\u00a01.1, 79.3%\u00a0\u00b1\u00a03.2, 77.1%\u00a0\u00b1\u00a01.8, and 77%\u00a0\u00b1\u00a02.3, respectively). Furthermore, colon and appendix showed good radical scavenging capacities with\n                    <jats:styled-content style=\"fixed-case\">ABTS<\/jats:styled-content>\n                    scavenging of 86.4%\u00a0\u00b1\u00a02.1 and 84.4%\u00a0\u00b1\u00a02.9 and\n                    <jats:styled-content style=\"fixed-case\">DPPH<\/jats:styled-content>\n                    scavenging of 17.6%\u00a0\u00b1\u00a00.3 and 17.1%\u00a0\u00b1\u00a00.2, respectively. Our results provide new knowledge about the antioxidant capacity of a variety of animal by\u2010products, which can be transformed into antioxidant hydrolysates, thereby creating added value.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.106","type":"journal-article","created":{"date-parts":[[2014,3,21]],"date-time":"2014-03-21T03:54:41Z","timestamp":1395374081000},"page":"282-288","source":"Crossref","is-referenced-by-count":41,"title":["Antioxidant capacity of hydrolyzed porcine tissues"],"prefix":"10.1002","volume":"2","author":[{"given":"Trine D.","family":"Damgaard","sequence":"first","affiliation":[{"name":"Food chemistry Department of Food science University of Copenhagen Rolighedsvej 30 Frederiksberg C DK\u20101958 Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jeanette A. 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