Antioxidant properties of differently processed spinach products

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.