Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 326457
Title Antioxidant properties of differently processed spinach products
Author(s) Castenmiller, J.J.M.; Linssen, J.P.H.; Heinonen, I.M.; Hopia, A.I.; Schwarz, K.; Hollman, P.C.H.; West, C.E.
Source Nahrung - Food 46 (2002)4. - ISSN 0027-769X - p. 290 - 293.
DOI https://doi.org/10.1002/1521-3803(20020701)46:4<290::AID-FOOD290>3.0.CO;2-I
Department(s) Food Chemistry
RIKILT - Business Unit Safety & Health
Global Nutrition
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2002
Keyword(s) low-density-lipoprotein - natural antioxidants - alpha-tocopherol - methyl linoleate - total phenolics - red wine - vegetables - capacity - fruits - common
Abstract The effect of variously processed spinach products (whole-leaf, minced and enzymatically liquefied spinach) on lipid oxidation was determined. In an autoxidative methyl linoleate (MeLo) system the inhibition of hydroperoxide formation, measured by HPLC after three days of oxidation, was in descending order: whole-leaf > liquefied > minced spinach. The inhibition of formation of thiobarbituric acid-reactive substances (TBARS) and hexanal by spinach was determined in cooked meatballs with added spinach after two days of storage at 4°C. The formation of TBARS was inhibited by liquefied spinach at 200 g/kg meat; all other spinach products tested at 100 and 200 g/kg were pro-oxidative. The formation of hexanal was inhibited by both minced and liquefied spinach at 100 and 200 g/kg meat. The variously processed spinach products behaved differently when tested for their antioxidant activity (MeLo) or oxidative stability (meatballs). We conclude that the effect of spinach products on lipid oxidation is affected by processing
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