Antioxidant Activity in Dried Orange
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 644–645, March 1983
How to Cite
WILLIAMS, N. S. and HARRIS, N. D. (1983), Antioxidant Activity in Dried Orange. Journal of Food Science, 48: 644–645. doi: 10.1111/j.1365-2621.1983.tb10810.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 10/15/82; accepted 11/19/82.
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.