Antioxidant Activity in Dried Orange

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.