Ability of various polyphenolic classes from cranberry to inhibit lipid oxidation in mechanically separated turkey and cooked ground pork

The ability of the components of cranberry powder to inhibit lipid oxidation processes in mechanically separated turkey (MST) and cooked ground pork was assessed. Fractions (Fr.) enriched in phenolic acids (Fr. 1), anthocyanins (Fr. 2), flavonols (Fr. 3 and 4) and proanthocyanidins (Fr. 5 and 6) were prepared. Fr. 4 showed the greatest inhibitory effect on lipid oxidation in cooked pork (81% inhibition), followed by Fr. 3, 2, 5, 1 and 6 of 56, 45 ,46, 26 and 22%, respectively, during storage at 2C. Fr. 4 was also the most effective fraction in inhibiting thiobarbituric acid reactive substances (TBARS) formation in MST. Fr. 4 was found to partition into lipid phases more readily than the other fractions. Ethanol was the most effective carrier solvent of polyphenolics compared to propylene glycol and water as carriers. Quercetin, a nonglycosylated flavonol present in cranberry powder, inhibited lipid oxidation in MST at low concentrations. These results suggest that flavonol aglycones were the most effective in inhibiting lipid oxidation compared to the other classes of polyphenolics.