Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storage

Abstract The purpose of this study was to evaluate the effect of adding condensed tannins in the form of non-purified (Liposterine ® ) or purified (Exxenterol ® ) extracts obtained from Carob fruit to prevent lipid cooked pork meat systems from oxidising during chilling and frozen storage. The antioxidant activity of these extracts was compared with that of α-tocopherol. Meat lipid alteration was evaluated as thiobarbituric acid reactive substances content (TBARS) and polar material-related triglyceride compounds followed by high-performance size-exclusion chromatography (HPSEC). TBARS levels were lower ( P P  > 0.05) for LM and EM but lower ( P P