The possibility of using the tamarillo (Solanum betaceum (Cav.) Sendtn (syn. Cyphomandra betacea)) epicarp as source of compounds with antioxidant activity in cooked beef meat (CBM) was explored. Extracts from tamarillo by supercritical fluid extraction (SFE) and Soxhlet extraction (SE) were obtained. The SEE was performed using pure CO2 at different temperatures and pressures (40 and 50 degrees C; 10,20 and 30 MPa) and CO2 added with ethanol (CO2/EtOH) as co-solvent (2,5 and 8%, w/w). The SEE kinetics and mathematical modeling of the overall extraction curves (OEC) were also investigated. EtOH and hexane were used in the SE. The antioxidant activity (AA) of extracts was evaluated in CBM as well as the protection against lipid oxidation was determined by measuring lipid hydroperoxides (LHP) and thiobarbituric acid reactive species (TBARS). The extract obtained by SFE with CO2/EtOH (50 degrees C/30 MPa and 2% of EtOH) showed the highest AA. In SFE, the co-solvent addition improved considerably the AA and the extraction yield. The extracts obtained by SFE with CO2/EtOH showed a better AA compared with the synthetic antioxidant TBHQ. The highest yield values were achieved by SE with ethanol (7.7 +/- 10.4%) and by SFE with 5% EtOH (1.9 +/- 0.1%). The results indicate that extracts of tamarillo epicarp are a potential source of antioxidant compounds. (C) 2013 Elsevier B.V. All rights reserved.