Antioxidant activity of dried orange

Abstract EN

The antioxidant properties (antioxidant activity, chelating activity to ferric ion and total phenolic compounds) of ground dried orange were studied.

Antioxidant activity was studied in both system.

The oxidation of linoleic acid compaired with synthetic antioxidant.

Butylated hydroxy toluene (BHT) system and the ground beef system.

At three levels 2 %, 4 % and 6 % and the sample (raw and cooked) stored in refrigerator at 5Co for 9 days another samples stored at freezing (-18 ± 2Co) for 6 months.

The results showed that the ground dried orange has antioxidant activity compaired with BHT, and it exhibited ferric ion chelating capability.

The thiobarbituric acid test indicated that at 2 %, 4 % and 6 % (w / w) levels dried orange reduced rancidity development in both frozen and unfrozen meats.

There were non significant differences among various concentration of dried orange on the thiobarbituric acid value.