29B-3 |
Antioxidant activities of cranberry components in foods |
C. H. LEE, M. P. Richards, and J. D. Reed. Dept. of Animal Sciences, Univ. of Wisconsin, Madison, Muscle Biology & Meat Science Lab., 1805 Linden Dr. W., Madison, WI 53706-1284 Lipid oxidation is one of the major sources of quality deterioration in foods during storage and processing. Incorporation of antioxidants into foods can effectively retard lipid oxidation. However, due to consumer’s concern on the safety and potential toxicity of synthetic antioxidants, there has been an increasing interest in exploring new antioxidants from natural origin. The objective of this study was to evaluate antioxidant activities of cranberry components in muscle foods. Cranberry components were extracted and fractionated with aqueous ethanol, methanol, and acetone. Antioxidant activities of cranberry fractions were assessed by their scavenging properties towards the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as their inhibitory >effects on the lipid oxidation in a washed cod muscle system. The level of thiobarbituric acid reactive substance (TBARS) was determined for evaluating the extent of lipid oxidation in the washed cod muscle. All cranberry fractions could reduce DPPH radical in a concentration-dependent response. 51.8-93.5% and 15.0-33.9% DPPH radicals were quenched by cranberry fractions at levels of 10 and 2.5 mM quercetin equivalents, respectively. Addition of cranberry fractions at levels of 120 and 60 mmol quercetin equivalents/kg of wash cod muscle extended the induction time of TBARS formation and reduced the TBARS values by 34.6-98.5% and 13.5-96.1%, respectively, as compared to the control sample. At a level of 120 mmol quercetin equivalent/kg fish, the inhibitory effect of cranberry fraction on lipid oxidation was almost comparable to that of n-propyl gallate at the same concentration. These results suggest that cranberry components may be used as potential natural antioxidants to enhance the oxidative stability and shelf life of foods.
Session 29B, Food Chemistry: Lipids, antioxidants and emulsifiers
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