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Antioxidant effects of essential oil and oleoresin of black pepper from supercritical carbon dioxide extractions in ground pork
- Tipsrisukond, N., Fernando, L.N., Clarke, A.D.
- Journal of agricultural and food chemistry 1998 v.46 no.10 pp. 4329-4333
- black pepper, plant extracts, essential oils, oleoresins, antioxidants, extraction, carbon dioxide, lipid peroxidation, pork, cooking
- Supercritical CO2 (SF-CO2) extracts of ground black pepper have been found superior in reducing lipid oxidation of cooked ground pork compared to conventional extracts as measured by TBARS and hexanal concentrations. Oleoresin extracted by SF-CO2 at 28 MPa (60 degrees C) was most effective in reducing hexanal concentration for up to 2 days. Essential oil extracted by SF-CO2 at 10 MPa (60 degrees C) and essential oil prepared by a conventional method were less effective as antioxidants than ground black pepper, oleoresin extracted by SF-CO2, and oleoresin prepared by a conventional method. TBARS and hexanal analyses were considered reliable indicators of meat flavor deterioration.