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Antioxidant activity of polar lipids from nitrite‐treated cooked and processed meats
Author(s) -
Zubillaga M. P.,
Maerker G.
Publication year - 1987
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02640100
Subject(s) - chemistry , antioxidant , nitrite , food science , linoleic acid , polar , fraction (chemistry) , biochemistry , organic chemistry , nitrate , fatty acid , physics , astronomy
Polar lipids having considerable antioxidant effect on linoleic acid have been isolated from nitrite‐treated, laboratory‐cooked ground pork and beef during and after four weeks’ storage at 4 C. The antioxidant activity of these polar lipids is 1.5–3 times greater than that of untreated meats. Antioxidatively active polar lipids have also been found in commercially processed, nitrite‐containing meats, including pepperoni, ham, frankfurters and bacon. The antioxidant activity of active polar lipids was stable on storage and partially survived treatment with acids and bases and conversion to methyl esters. Separation of the active polar lipids or the active methyl esters by classes gave no fraction in which the antioxidant activity was highly concentrated; however, it seemed to be more highly associated with the polyunsaturates fraction of the methyl esters. Indications are that more than one antioxidant factor is involved and that at least one is associated with the acyl portion of the polar lipids.