EXTRACTION AND ACTIVITY OF CARNOSINE, A NATURALLY-OCCURRING ANTIOXIDANT IN BEEF MUSCLE

Several methods were tested to produce a carnosine-containing antioxidant extract from beef muscle. Heat treatments, ultrafiltration and demineralization decreased total iron and hemin concentrations and increased antioxidant activity of a beef extract (2:1; water:muscle). Antioxidant activity of treated extracts was affected little by freeze-drying but was increased by vacuum oven-drying. Vacuum oven-dried (VOD), demineralized, 100-degrees-C heated extract had the greatest antioxidant activity followed by VOD ultrafiltration permeate and VOD 100-degrees-C heated extract. A beef extract high in carnosine and low in prooxidants could have potential as a natural antioxidant.