Quality Characteristics of Horse Oil Extracted by Hot Water with Adding Green Tea Leaves

Abstract

This study was carried out to investigate horse oil qualities which were extracted by hot water by adding various amounts of green tea leaves. To observe the lipid oxidation of various horse oils, factors such as acid value, peroxide value, TBA value, iodine value, and fatty acid composition were evaluated for 49 days. The Ministry of Food and Drug Safety regulations permits edible beef tallow or edible lard to have <0.3 mg KOH/g of acid value and most horse oil complied with the specification of animal fat and oils except for the 0.5% green tea leaves-treated horse oil. The peroxide value and TBA value of all the horse oil were significantly increased during storage but the rate of lipid oxidation was lower in the sample where higher concentration green tea leaves were added. Iodine value was also lower when the amount of green tea leaves was higher in the horse oil extraction processing. In fatty acid composition observation, palmitoleic acid which is a predominantly unsaturated fatty acid in human sebum lipid was increased by adding green tea leaves during extraction processing, but it was decreased for storage. This study would present the basic information of lipid oxidation properties of horse oil and suggest appropriate extraction conditions to inhibit lipid peroxidation by using green tea leaves.