Partitioning and Inhibition of Hemoglobin-Mediated Lipid Oxidation in Chicken by Components of Black Chokeberry Press Cake

Black chokeberry press cake (BCPC), a by-product of black chokeberry processing, is rich in antioxidants such as proanthocyanidin (PCA) and anthocyanin. In this study, the mechanism of antioxidants in BCPC against hemoglobin (Hb)-mediated lipid oxidation in chicken was elucidated. The result showed that BCPC inhibited Hb-mediated lipid oxidation in a concentration-dependent manner, with 15% BCPC exerting the best inhibitory effect. Liquid chromatography revealed that BCPC had high PCA, chlorogenic acid (CA), and neochlorogenic acid (NCA) contents, in them CA exhibited higher inhibitory effect on Hb-mediated lipid oxidation. PCA and CA can form strong hydrogen bonding interactions with Hb active sites, which is beneficial for stabilizing heme in Hb pockets, reducing the transformation of oxyhemoglobin to methemoglobin, and thus delaying the release of heme; NCA is different from PCA and CA in that it seizes the binding site between globin and heme on Hb, leading to the detachment of heme from globin.