Borage meal exerted a concentration-dependent antioxidant activity in a meat model system. At 2% (w/w), it inhibited (p 0.05) 2-thiobarbituric acid-reactive substances (TBARS), hexanal and total volatile formation in meat by 26.5, 30.5 and 18.6%, respectively. Antioxidant compounds in the meal were concentrated at optimum extraction conditions (in 52% ethanol at 74 C for 62 min) predicted by re...
