A strong antioxidant result is not yet a preservative strategy for fresh beef

An antioxidant result in a test tube does not make a substance a suitable ingredient for fresh meat. A research team in China presented ten new indole derivatives carrying a thiosemicarbazide group and chemically characterised them using NMR and high-resolution mass spectrometry. In the ABTS assay, compound 4i showed the strongest radical-scavenging activity; its IC50 was lower than that of vitamin C under the conditions of the test.