Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems

作者：Min Byungrok; Cordray Joseph C; Ahn Dong Uk^*

来源：Food Chemistry, 2011, 128(2): 299-307.

DOI：10.1016/j.foodchem.2011.03.018

• Lipid oxidation potential
• Meat fraction
• Metmyoglobin
• Free ionic iron
• iron chelating agent

The antioxidant effects of meat fractions from chicken breast and beef loin were compared. Five meat fractions - homogenate (H), precipitate (P), supernatant (S), high-molecular-weight (HMW) and low-molecular-weight (LMW) fractions - were prepared from chicken breast or beef loin. Each of the fractions were added to a phospholipid liposome model system containing catalysts (metmyoglobin, ferrous and ferric ion) or iron chelating agents to determine the effects of each fraction on the development of lipid oxidation during incubation at 37 degrees C for 120 min. All fractions from chicken breast showed stronger antioxidant effects against iron-catalyzed lipid oxidation than those from beef loin. Iron chelating capacity of water-soluble LMW and water-insoluble (P) fractions from both meats were responsible for their high antioxidant capacities. High concentration of myoglobin, which served as a source of various catalysts, was partially responsible for the high susceptibility of beef loin to lipid oxidation. Storage-stable ferric ion reducing capacity (FRC) was detected in all fractions from both meats, and was a rate-limiting factor for lipid oxidation in the presence of free ionic iron. Higher antioxidant capacity and lower myoglobin content in chicken breast were primarily responsible for its higher oxidative stability than beef loin. DTPA-unchelatable compounds, such as ferrylmyoglobin and/or hematin were the major catalysts for lipid oxidation in beef loin, but free ionic iron and storage-stable FRC also played important roles during prolonged storage.

• 出版日期2011-9-15