29-5 |
|
C.-H. LEE1, M. P. Richards2, and J. D. Reed1. (1) Dept. of Animal Sciences, Univ. of Wisconsin, Madison, 1805 Linden Dr. W., 272 Meat Science & Muscle Biology Lab., Madison, WI 53706-1284, (2) Dept. of Animal Sciences/Dept. of Food Science, Univ. of Wisconsin, Madison, 1805 Linden Dr. W., 272 Meat Science & Muscle Biology Lab., 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 juice powder was extracted and fractionated with water, aqueous ethanol, methanol, and acetone. Cranberry press cake isolate was obtained by various solvent extractions (e.g., butanol, chloroform, dichloromethane, ethyl acetate, or ether). The level of thiobarbituric acid reactive substances (TBARS), indicators of lipid oxidation products, was determined for evaluating the inhibitory effects on the lipid oxidation in a mechanically separated turkey (MST) system. The antioxidant active cranberry components were partially characterized by reversed-phased High Performance Liquid Chromatography (HPLC) with UV-VIS diode array detection. Addition of cranberry fraction which was obtained by the ethanol/methanol elution, at a level of 200 umol quercetin equivalent/kg MST, extended the induction time of TBARS formation and reduced the TBARS values by 60-84%, as compared to the control sample. Cranberry press cake isolates delayed the onset of lipid oxidation. At a level of 0.04% (w/w), the inhibitory effects of dichloromethane, ether and ethyl acetate isolates were higher than that of chloroform and butanol isolates. Quercetin was found to be one of the most active antioxidant components in cranberry fractions tested. Effective inhibition on lipid oxidation of MST at 2 C storage was achieved by adding a level of 210 umol quercetin/kg MST. These results suggest that cranberry components may be used as potential natural antioxidants to enhance the oxidative stability and shelf life of muscle foods.
Session 29, Food Chemistry: Antioxidants and bioactive agents
|