The aimwas to determine the effect of Ginkgo leaf extracts on the stability of lipids and cholesterol in pork meatballs
over 21 days of refrigerated storage. The antioxidants used were characterized by their antioxidant activity
towards lipids and cholesterol. Extracts were prepared from green and yellow leaves fromGinkgo 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 yellowleaves inhibited the formation
of cholesterol oxidation products formation most effectively.