Antioxidant Effects of Essential Oil and Oleoresin of Black Pepper from Supercritical Carbon Dioxide Extractions in Ground Pork

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.