Antioxidant activity of preformed cooked cured-meat pigment in a β-carotene/linoleate model system

Antioxidative efficacy of preformed cooked cured-meat pigment (CCMP, at concentrations of 2.2, 6.2 and 10.0 μM) was investigated in a β-carotene/linoleate model system. Results were compared to those for butylated hydroxyanisole (BHA), metmyoglobin (MMb) and nitrosylmyoglobin (NOMb) at the same concentrations of 2.2, 6.2 and 10.0 μM. CCMP at a concentration of 2.2 μM exhibited a pro-oxidant effect, but at 6.2 and 10 μM it exhibited a significant (P < 0.05) antioxidant activity. The antioxidant effect of CCMP (at 6.2 and 10 μM) was less than that of BHA but more pronounced than that of NOMb at the same concentration. MMb exhibited a pro-oxidant effect at 2.2, 6.2 and 10.0 μM concentrations.