Partitioning and Inhibition of Lipid Oxidation in Mechanically Separated Turkey by Components of Cranberry Press Cake

Abstract

Extracts from cranberry press cakes were prepared either using ethanol or an ethyl acetate-acetone mixture. The press cake extracts were compared with extracts from cranberry juice powder (CJP), prepared using chloroform:methanol (1:1), for their ability to inhibit lipid oxidation in mechanically separated turkey (MST). Because of the susceptibility of muscle membrane lipids to oxidation, the ability of quercetin in the extracts to partition between the aqueous and the membrane phases was studied. Membrane suspensions were prepared from MST. Partitioning of quercetin was quantified using high-performance liquid chromatography. Oxidation was studied by measuring thiobarbituric acid reactive substances and lipid peroxides. The effectiveness of the extracts to inhibit lipid oxidation was CJP extract > ethyl acetate extract of press cake > or = ethanol extract of press cake. The amount of quercetin in the extracts and the amount of quercetin that partitioned into the membranes followed the same order. However, the total phenolic content of the extracts did not follow the same order as that of inhibitory power. The phenolic content of the extracts decreased, ethyl acetate extract > ethanol extract of press cake > or = chloroform extract of CJP. Irrespective of the extraction method, around 78% quercetin from the extracts partitioned into the membranes. It could be concluded that increasing the amount of quercetin in the press cake extracts increases the ability of the extracts to inhibit lipid oxidation in MST. Hence, a proper choice of solvents and extraction method, which would increase the amount of quercetin in the press cake extracts, might increase the antioxidant potential of the extracts and hence their economic value.