Journal of Agricultural and Food Chemistry · 1998 · 95 citations · 4 references
AgricultureAnimal SciencesFood ScienceFood AnalysisFood ChemistryFood EngineeringFood AntioxidantsFood OxidationLipid AnalysisLipid OxidationMeat FlavorMeat PreservationEssential Oil AntioxidantsEssential Oil ExtractionExtraction Of Essential OilsLipid Oxidation MarkersLipid Oxidation MechanismsMeat Flavor ChemistryOleoresin ExtractionSupercritical Carbon Dioxide Extraction
Supercritical CO 2 (SF-CO 2 ) 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-CO 2 at 28 MPa (60 °C) was most effective in reducing hexanal concentration for up to 2 days. Essential oil extracted by SF-CO 2 at 10 MPa (60 °C) and essential oil prepared by a conventional method were less effective as antioxidants than ground black pepper, oleoresin extracted by SF-CO 2, and oleoresin prepared by a conventional method. TBARS and hexanal analyses were considered reliable indicators of meat flavor deterioration. Keywords: Black pepper; essential oil; oleoresin; supercritical CO 2 extraction; antioxidant
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Supercritical fluid extraction
John R. Dean · TrAC Trends in Analytical Chemistry · 1997 · 220 citations