18B-28 |
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C.-H. LEE1, M. P. Richards2, and J. D. Reed2. (1) Dept. of Food Science, Univ. of Wisconsin, Madison, 1605 Linden Dr., Babcock Hall, 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 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 the public's concern on the safety and potential toxicity of synthetic antioxidants, there has been an increasing interest in exploring new antioxidants from natural origin. Cranberry press cake is an underutilized byproduct of cranberry processing industries. The objective of this study was to explore the new uses of cranberry press cake by evaluating its antioxidant activity in muscle foods. Cranberry press cake was initially extracted with aqueous acetone followed by liquid-liquid extraction with solvent of different polarities (e.g., butanol, chloroform, dichloromethane, ethyl acetate, or ether). Two fractions (organic, aqueous) were obtained by each individual liquid-liquid extraction. Antioxidant activity of press cake isolate was employed in a mechanically separated turkey (MST) system by evaluating the level of thiobarbituric acid reactive substances (TBARS), indicators of lipid oxidation products. The yields of cranberry press cake isolates obtained by liquid-liquid extraction ranged from 1 to 6%. Cranberry press cake isolates possessed diverse activities to inhibit lipid oxidation in MST. At a level of 0.04% (w/w), the inhibitory effects of organic fractions of dichloromethane, ether and ethyl acetate isolates (65 to 71% inhibition) were higher than that of chloroform and butanol isolates (42 to 53% inhibition), as compared to the control sample. On the other hand, the aqueous fractions of ether isolate had almost no protection on MST from lipid oxidation, while that of dichloromethane, ethyl acetate, chloroform and butanol isolates reduced the TBARS formation by 80 to 33 %, as compared to the control sample. These results suggest that cranberry press cake could be potential sources of natural antioxidants to enhance the oxidative stability and shelf life of muscle foods.
Session 18B, Food Chemistry: Antioxidant and bioactive agents
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |