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Issue 9 (2) 2010 pp. 161-169

Joanna Kobus-Cisowska, Ewa Flaczyk, Magdalena Jeszka

Poznań University of Life Sciences

Antioxidant activities of Ginkgo biloba extracts: application in freeze stored meat dumplings

Abstract

Background. The following paper is a report from research on the influence of addition of natural antioxidants applied in the form of ethanol extracts from green and yellow leaves of Ginkgo biloba(0.05%) on the rate of lipid oxidation in meat dumplings stored under freezing conditions.

Material and methods. Experimental material comprised meat dumplings were prepared from materials purchased in a retail store in the city of Poznań. Extracts from ground green and yellow Ginkgo leaves were produced by single extraction with ethanol.Oxidation stability of meat dumplings was analysed using such indexes as anisidine value, peroxide value, as well as test with thiobarbituric acid.
Results. On the basis of the obtained results it was observed that the usage of antioxidants combined with vacuum packaging of the product was most effective in slowing down the formation of oxidation products. The added ethanol extracts from Ginkgo biloba leaves limited the rate of oxidation of the fats in the product; however, their efficacy was similar as that obtained with the usage of the BHT synthetic antioxidant used for comparative purposes.
Conclusions. The added extracts did not cause negative changes in the sensory analysis of the meat, it is claimed that ethanol extracts from Ginkgo biloba leaves may be used as antioxidants to prolong stability of meat dumplings.

Keywords: Ginkgo biloba leaves, natural antioxidants, boiled dough pockets filled with meat, lipids, oxidation
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/4_2_2010.pdf

For citation:

MLA Kobus-Cisowska, Joanna, et al. "Antioxidant activities of Ginkgo biloba extracts: application in freeze stored meat dumplings." Acta Sci.Pol. Technol. Aliment. 9.2 (2010): 161-169.
APA Kobus-Cisowska J., Flaczyk E., Jeszka M. (2010). Antioxidant activities of Ginkgo biloba extracts: application in freeze stored meat dumplings. Acta Sci.Pol. Technol. Aliment. 9 (2), 161-169
ISO 690 KOBUS-CISOWSKA, Joanna, FLACZYK, Ewa, JESZKA, Magdalena. Antioxidant activities of Ginkgo biloba extracts: application in freeze stored meat dumplings. Acta Sci.Pol. Technol. Aliment., 2010, 9.2: 161-169.