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Antioxidant properties of differently processed spinach products
J J M Castenmiller1, J P H Linssen, I M Heinonen
1Wageningen University, Division of Human Nutrition and Epidemiology, P.O. Box 8129, NL-6700 EV Wageningen, The Netherlands.
Die Nahrung
|September 13, 2002
Summary
Spinach processing impacts its antioxidant effects. Whole-leaf spinach best inhibited oxidation in a lab system, while liquefied spinach was most effective in meatballs, showing processing alters efficacy.
Area of Science:
- Food Science
- Nutritional Biochemistry
Background:
- Lipid oxidation is a major concern in food preservation, affecting quality and shelf life.
- Spinach is recognized for its potential antioxidant properties, but processing methods may alter its efficacy.
Purpose of the Study:
- To investigate how different processing methods of spinach (whole-leaf, minced, liquefied) affect lipid oxidation.
- To compare the antioxidant and pro-oxidant activities of processed spinach in both a model system and a food product.
Main Methods:
- Autoxidative methyl linoleate (MeLo) system to measure hydroperoxide formation via HPLC.
- Cooked meatballs with added spinach stored at 4°C for two days to assess thiobarbituric acid-reactive substances (TBARS) and hexanal formation.
Main Results:
- In the MeLo system, inhibition of hydroperoxide formation followed the order: whole-leaf > liquefied > minced spinach.
- In meatballs, liquefied spinach (200 g/kg) inhibited TBARS formation, while other forms were pro-oxidative at tested levels.
- Both minced and liquefied spinach inhibited hexanal formation in meatballs.
Conclusions:
- The processing method significantly influences spinach's effect on lipid oxidation.
- Spinach's activity can be either antioxidant or pro-oxidant depending on its form and the food matrix.
- Optimizing spinach processing is crucial for maximizing its benefits in food applications.