Antioxidative effect of ethanol tea extracts on oxidation of canola oil

Chen, Z. Y.; Chan, Ping Tim; M., H.; Fung, Kwok‐Pui; Wang, J.

doi:10.1007/bf02523434

Cited by 45 publications

(35 citation statements)

References 20 publications

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“…Efforts towards identifying safe and natural sources of antioxidants of plant origin have intensified considerably in recent years. Compounds obtained from natural sources such as grains, oilseeds, spices, fruits and vegetables have been investigated (Chen et al, 1996). Britt et al (1998) researched the antioxidant effects of cherry fruits in pork patties and sausages.…”

Section: Introductionmentioning

confidence: 99%

Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages

Jayawardana

Yanagihara

Han

et al. 2012

FSTR

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We investigated lipid oxidation, instrumental color evaluation, and sensory characteristics in cooked pork sausages containing anthocyanin rich colored potato (Solanum tuberosam cv. Shadow Queen) flakes (CPF). According to the thiobarbituric acid reactive substance values, addition of 2% CPF suppressed lipid oxidation (P < 0.05) by 80% compared to the control. The antioxidant activity of 2% CPF was comparable to the synthetic antioxidant butylated hydroxytoluene (0.1%) in cooked pork sausages. The L, a * values and odor, flavor, taste, texture and overall sensory quality did not significantly differ between control and 2% CPF. Overall, cooked pork sausage with 2% CPF was as acceptable to consumers as the control. Thus, the present study indicated that the addition of 2% CPF was effective as a natural antioxidant for suppressing lipid oxidation in cooked pork sausages.

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Section: Introductionmentioning

confidence: 99%

Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages

Jayawardana

Yanagihara

Han

et al. 2012

FSTR

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“…The antioxidant indexes of green tea extracts correlated with their EGCG contents based on induction time measured by the Rancimat method with a ternary mixture containing lecithin, tocopherols, and propyleneglycol in chicken fat (7). The ethanol extracts of green teas strongly inhibited the oxidation of canola oil at 100°C, as shown by measuring oxygen consumption, whereas extracts of black teas showed little or no antioxidant activity (8).…”

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confidence: 99%

Antioxidant activity of green teas in different lipid systems

Frankel

Huang

Aeschbach

1997

J Americ Oil Chem Soc

112

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Different commercial green teas from Japan, China, and India, were compared in different lipid systems. Green teas were active antioxidants in bulk corn oil oxidized at 50°C but were prooxidant in the corresponding oil-in-water emulsions. Green teas also were active antioxidants in soybean lecithin liposomes oxidized at 37°C in the presence of cupric acetate as catalyst. At 50°C, however, three of the samples of green tea were active antioxidants in the absence of copper catalyst, and two samples showed prooxidant activity in the presence of copper catalyst. The marked variation in activity among green tea samples may be due partly to differences in their relative partition between phases in different lipid systems. The improved antioxidant activity observed for green teas in lecithin liposomes compared to corn oil emulsions can be explained by the greater affinity of the polar tea catechin gallates for the polar surface of the lecithin bilayers, thus affording better protection against oxidation. Liposomes may thus be appropriate lipid models to evaluate antioxidants for foods containing phospholipids. JAOCS 74, 1309-1315 (1997).

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“…Second, compared with catechins, TF were less potent as antioxidants in heated canola oil. This partially explains the observation that green tea extract is much more efficient in preventing the oxidative rancidity of a vegetable oil than black tea extract (11). Third, the four catechins and the four TF within each group demonstrated varying degress of antioxidant effectiveness, depending on their chemical structures.…”

Section: Discussionmentioning

confidence: 93%

“…TAG of heated canola oil with or without the addition of individual TF, cataechins, and epimers were converted to their corresponding methyl esters with a mixture of 14% BF 3 in methanol (Sigma) and toluene (1:1, vol/vol) under nitrogen at 90°C for 30 min (11). FAME were analyzed on a flexible silica capillary column (Innowax 19091N-213, 30 m × 0.32 mm, i.d.…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, research has focused on the development and utilization of antioxidants derived from natural sources. We have previously studied the antioxidant activity of various tea extracts (11) and individual catechins in heated canola oil (12) and found them to be very effective in preventing lipid oxidation. The present study was carried out to further investigate the antioxidant activity of individual TF, catechin epimers, and methylated catechins as compared with their precursor catechins and the synthetic antioxidant BHT.…”

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confidence: 99%

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Antioxidant activity of tea theaflavins and methylated catechins in canola oil

et al. 2004

J Americ Oil Chem Soc

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The present study examined the antioxidant activity of black tea theaflavins and catechin derivatives in canola oil. Oxidation was conducted at 95°C by monitoring the oxygen consumption and decreases in the linoleic and α-linolenic acids of canola oil. All were tested at a concentration of 0.5 mM. Catechins, including (-)-epicatechin, (-)-epicatechin gallate, (-)-epigallocatechin, and (-)-epigallocatechin gallate (EGCG), were more effective than theaflavins, namely, theaflavin-1, theaflavin-3-gallate, theaflavin-3′-gallate, and theaflavin-3,3′-digallate (TF 3 ), against the lipid oxidation of canola oil. Among the four theaflavins, TF 3 was the most effective, whereas among the four catechins, EGCG was the most potent. Under the same conditions, all theaflavins and catechins were more powerful than BHT as an antioxidant in heated canola oil. Little or no difference in antioxidant activity was observed between each catechin and epimer pair. Methylation of the 3′-OH led to a significant loss of antioxidant activity of the catechins.

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Antioxidative effect of ethanol tea extracts on oxidation of canola oil

Cited by 45 publications

References 20 publications

Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages

Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages

Antioxidant activity of green teas in different lipid systems

Antioxidant activity of tea theaflavins and methylated catechins in canola oil

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