Antioxidative activity of green tea catechin extract compared with that of rosemary extract

Chen, Zhenyu; Wang, Liya; Chan, Ping Tim; Zhang, Zesheng; Chung, Hau Yin; Liang, Chao

doi:10.1007/s11746-998-0126-4

Cited by 24 publications

(8 citation statements)

References 23 publications

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“…The oxygen consumption test demonstrated that a 0.02% GTC extract was much more effective against canola oil oxidation at 100°C than a 0.02% rosemary extract [109].…”

Section: Rapeseed Oilmentioning

confidence: 98%

Stabilisation of edible oils with natural antioxidants

Yanishlieva¹,

Marinova²

2001

Eur. J. Lipid Sci. Technol.

258

128

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Natural antioxidants have recently gained increased interest because of the belief that natural food ingredients are better and safer than synthetic ones. The review presents the results on stabilisation of the main edible oils with different types of natural antioxidants. Sources of natural antioxidants are spices, herbs, teas, oils, seeds, cereals, cocoa shell, grains, fruits, vegetables, enzymes, proteins. Researchers concentrate on ascorbic acid, tocopherols and carotenoids as well as on plant extracts containing various individual antioxidants such as flavonoids (quercetin, kaemferol, myricetin), catechins or phenols (carnosol, rosmanol, rosamaridiphenol) and phenolic acids (carnosic acid, rosmarinic acid). Ascorbyl palmitate is regarded as a 'natural' antioxidant because it is hydrolysed in the body to ascorbic and palmitic acids. Among the herbs of the Lamiaceae family, rosemary has been more extensively studied and its extracts are the first marketed natural antioxidants. Oregano, which belongs to the same family, has gained the interest of many research groups as a potent antioxidant in lipid systems. The review concerns the following main topics: stabilisation of oil with individual natural antioxidants, interaction of antioxidants with synergists, stabilisation of oil with extracts or dry materials from different plant sources (e.g. herbs and spices), stabilisation at frying temperatures and in emulsions.

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“…The oxygen consumption test demonstrated that a 0.02% GTC extract was much more effective against canola oil oxidation at 100°C than a 0.02% rosemary extract [109].…”

Section: Rapeseed Oilmentioning

confidence: 98%

Stabilisation of edible oils with natural antioxidants

Yanishlieva¹,

Marinova²

2001

Eur. J. Lipid Sci. Technol.

258

128

View full text Add to dashboard Cite

show abstract

“…While jasmine tea, a flower-scented tea, is one of the most popular beverages consumed in China, to date there are only about ten references in the literature concerning the beneficial effects of drinking jasmine tea. [1,2,[9][10][11][12][13][14][15][16] Additionally, the difference in bioactivity between the base tea extract and the finished jasmine tea extract is still not clear.…”

Section: Introductionmentioning

confidence: 99%

Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes

Chen

Zhu

Liu

et al. 2016

International Journal of Food Properties

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“…2001). There were also reported that tea catechin reduces the formation of peroxides more effectively than α‐tocopherol, BHA in canola oil, porcine lard and chicken fat (Chen et al. 1998), food emulsion (Roedig Penman and Gordon 1997) and fish model system (He and Shahidi 1997).…”

Section: Introductionmentioning

confidence: 99%

EFFECTS OF ADDED CRUDE GREEN TEA POLYPHENOL ON THE LIPID OXIDATION OF COMMON CARP (CYPRINUS CARPIO L.) AND CATFISH (CLARIAS GARIEPINUS BURCHELL) DURING REFRIGERATED STORAGE

Dembélé¹,

Wang²,

Yu³

et al. 2010

Journal of Muscle Foods

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The antioxidant activity of crude green tea polyphenol (GTP) on the lipid oxidation of carp (Cyprinus carpio L.) and catfish (Clarias gariepinus Burchell) was investigated. Each fish was trimmed to remove scales, head, fins, tail, viscera, bones, visible fat and skin, and treated with different concentrations of GTP 0.01, 0.03, 0.05 and 0.01% of vitamin C (VC). Control muscle sample (CK) contained no antioxidant. Lipid oxidation was evaluated over a course of 9 days and using a 3-day periodical interval analysis for peroxide value, thiobarbituric acid-reactive substances and free fatty acid. Carp minced fillet containing 0.03% GTP showed the best characteristics (P < 0.05) in relation to oxidative stability. For catfish, 0.05% GTP concentration was more effective in delaying lipid oxidation, when compared with the control sample and VC. However, 0.01%-treated minced fillet with VC was less effective than 0.01% GTP in reducing lipid oxidation. These results demonstrate that tea polyphenols inhibited lipid oxidation, and are effective alternatives to VC in food industry. PRACTICAL APPLICATIONSGreen tea polyphenol (GTP) is a natural antioxidant. It can improve the quality of food products during refrigerated storage because of the presence of 3 Corresponding 738 catechin in its composition. GTP promotes health by preventing lipid oxidation, and has been shown to possess antibacterial and antiviral characteristics. In food industry, it can be used as alternatives to the synthetic antioxidants because the use of these types of antioxidants is controlled nonetheless because of their carcinogenic potential. Extraction of GTPGTP was extracted according to the method of Agarwal et al. (1992) and Chen and Chan (1996) with modification. Then, 20 g of dried green tea sample was twice extracted with 100 mL of ethanol with shaking at 40C water bath for 740 S. DEMBELE ET AL.

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Antioxidative activity of green tea catechin extract compared with that of rosemary extract

Cited by 24 publications

References 23 publications

Stabilisation of edible oils with natural antioxidants

Stabilisation of edible oils with natural antioxidants

Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes

EFFECTS OF ADDED CRUDE GREEN TEA POLYPHENOL ON THE LIPID OXIDATION OF COMMON CARP (CYPRINUS CARPIO L.) AND CATFISH (CLARIAS GARIEPINUS BURCHELL) DURING REFRIGERATED STORAGE

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