The aim of this study was to study the antioxidant and prooxidant activity of the essential oil of garlic (AE) and the posterior addition at doses of 0.05% (A 1 ) and 0.4% (A 2 ) in pork patties packaged in aerobic conditions and stored in refrigeration during 6 days. For that, the antioxidant activity of the AE in a model system (Fenton reaction), and in burgers with REE (electron spin resonance) by free radical formation during heating at 55 °C and its binding to PBN

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... il-N-tert-butilnitrona) on days 0, 3 and 6 of storage was studied. The results showed that AE showed prooxidat effect at phenol concentration ≥ 1.6 mg GAE/L. In patties A 1 , the radical formation after 3 hours of heating at 55 °C was significantly lower (P <0.05%) than in control samples (C) and A 2 throughout the storage. In contrast, burgers treated with 0.4% of AE showed that radical formation was higher (P <0.05%) than C and A 1 , therefore, the higher level of AE showed a prooxidant effect. The results indicate that the use of 0.05% essential oil of garlic, as a natural antioxidant in pork burgers, being a good strategy of conservation.