title: Antioxidant properties of extracts from Ginkgo biloba leaves in meatballs.
abstract: The aim was to determine the effect of Ginkgo leaf extracts on the stability of lipids and cholesterol in pork meatballs over 21days of refrigerated storage. The antioxidants used were characterized by their antioxidant activity towards lipids and cholesterol. Extracts were prepared from green and yellow leaves from Ginkgo biloba L. trees. Water, acetone and ethanol were used as extractants. The extracts showed stabilizing effects on both lipid and cholesterol oxidation processes. The lipid oxidation process of pork meatballs was mostly inhibited by the aqueous and ethanolic extracts of the yellow leaves. Their antioxidant activity was higher than that of BHT. All the extracts had a stabilizing effect on cholesterol and most of them inhibited the formation of oxidized derivatives. The acetone and ethanol extracts of green leaves and the ethanol extract of yellow leaves inhibited the formation of cholesterol oxidation products formation most effectively.
authors.affiliation: Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland. Electronic address: joanna.kobus@up.poznan.pl.
authors.forename: Joanna
authors.initials: J
authors.lastname: Kobus-Cisowska
authors.affiliation: Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
authors.forename: Ewa
authors.initials: E
authors.lastname: Flaczyk
authors.affiliation: Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
authors.forename: Magdalena
authors.initials: M
authors.lastname: Rudzińska
authors.affiliation: Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
authors.forename: Dominik
authors.initials: D
authors.lastname: Kmiecik
mesh_terms: D000818:Animals; D000975:Antioxidants; D005419:Flavonoids; D020441:Ginkgo biloba; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D010936:Plant Extracts; D018515:Plant Leaves; D013552:Swine
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010936:Plant Extracts
keywords: Antioxidant; Cholesterol oxidation; Cholesterol oxidation products; Ginkgo biloba leaf extracts; Lipid oxidation; Meat