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Antioxidant Activity in Dried Orange
Author(s) -
WILLIAMS NOREEN S.,
HARRIS NATHOLYN D.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb10810.x
Subject(s) - orange (colour) , chemistry , food science , thiobarbituric acid , antioxidant , pigment , biochemistry , lipid peroxidation , organic chemistry
The antioxidant properties of ground, dried orange when incor porated into ground beef were studied. The 2‐thiobarbituric acid test indicated that at the 3% and 7% levels, by weight, dried orange reduced rancidity development in both frozen and unfrozen cooked meats but not in raw meats. in a second test photometric measurements showed carotene bleaching and thus oxidation to be reduced by a methanol extract of the dried orange. Compounds responsible for antioxidant activity were not identified.