Total antioxidant capacities of raw and cooked meats

Arda Serpen*, Vural Gökmen, Vincenzo Fogliano

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

138 Citations (Scopus)


This study investigated the total antioxidant capacity (TAC) of meats (beef, chicken, pork and fish) and its changes on thermal treatment. The QUENCHER procedure, which is performed directly on the solid material without extraction, was selected and proved to be particularly suitable for meat samples. The ABTS+ scavenging capacity of raw meats ranged between 25.9±1.0 and 51.7±1.2mmol Trolox Eq./kg. Raw chicken had the highest TAC followed by pork, beef and fish. Upon heating at 180°C, TAC of meats increased to an apparent maximum at 5min followed by sudden decreases until 15min, while the final stage of heating was characterized by slight increases. The modifications of TAC during cooking can be explained considering factors such as denaturation and exposure of reactive protein sites, degradation of endogenous antioxidants and the formation of Maillard reaction products having antioxidant properties.

Original languageEnglish
Pages (from-to)60-65
Number of pages6
JournalMeat Science
Issue number1
Publication statusPublished - Jan 2012
Externally publishedYes


  • Antioxidant activity
  • Denaturation
  • Heating
  • Meat
  • Quencher procedure

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