Abstract
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 °C) was most effective in reducing hexanal concentration for up to 2 days. Essential oil extracted by SF-CO2 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-CO2, 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 CO2 extraction; antioxidant
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