Comparison of Oil Soluble Green Tea Extract with Common Antioxidantive Ingredients in Bulk Oil under Different Storage Conditions

Shen, Chih-Chiang; Ankolekar, Chandra; Ban, Lan

doi:10.1002/aocs.12444

Cited by 4 publications

(2 citation statements)

References 21 publications

(26 reference statements)

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“…The antioxidant activity of catechins (flavan-3-ols) and GTEs has been demonstrated in various food matrices, including pastry, meat products, table spreads, food emulsions, and bulk oils [ 38 , 39 , 40 , 41 , 42 ]. The effectiveness of catechins as antioxidants is attributed to their ability to donate hydrogen atoms to free radicals, thus acting as free radical scavengers [ 20 ].…”

Section: Discussionmentioning

confidence: 99%

The Catechins Profile of Green Tea Extracts Affects the Antioxidant Activity and Degradation of Catechins in DHA-Rich Oil

Nain

Mignolet

Hérent³

et al. 2022

Antioxidants

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This study investigated the effect of the catechins profile on the antioxidant activity of green tea extracts (GTEs) by comparing the antioxidant activity of an EGC-rich GTE (GTE1, catechin content: 58% EGC, 30.1% EGCG, 7.9% EC, and 3.9% ECG) and an EGCG- rich GTE (GTE2, catechin content: 60.6% EGCG, 17.7% EGC, 11.8% ECG, and 9.8% EC) in a DHA-rich oil. The effects of the individual catechins (EGC, EC, EGCG, and ECG) and reconstituted catechins mixtures (CatMix), prepared to contain the same amount of major catechins as in the GTEs, were also measured. All treatments (GTE1, CatMix1, GTE2, CatMix2, EGC250, EC250, EGCG250, and ECG250), each containing epistructured catechins at a concentration of 250 ppm, as well as the control (oil with no added antioxidant), were stored at 30 °C for 21 days with sampling intervals of 7 days. The antioxidant activity was assessed by measuring the peroxide value (PV) and p-anisidine value (p-AV) of oils. Changes in fatty acid content and catechins content were also monitored. Both GTEs enhanced the oxidative stability of the DHA-rich oil, but GTE1 demonstrated a stronger antioxidant activity than GTE2. No significant difference was observed between the PV of treatments with GTE1 and CatMix1 during storage, whereas the PV of oil with GTE2 was significantly higher than that with CatMix2 after 21 days. Among the individual catechins, EGC was the strongest antioxidant. Overall, the antioxidant activities of the extracts and catechins were observed in the decreasing order GTE1 ≈ EGC250 ≈ CatMix1 > GTE2 > EGCG250 ≈ CatMix2 > ECG250 > EC250. A significant change in fatty acid content was observed for the control and EC250 samples, and the catechins were most stable in GTE1-supplemented oil. Our results indicate that the EGC-rich GTE is a more potent antioxidant in DHA-rich oil than the EGCG-rich GTE.

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Section: Discussionmentioning

confidence: 99%

The Catechins Profile of Green Tea Extracts Affects the Antioxidant Activity and Degradation of Catechins in DHA-Rich Oil

Nain

Mignolet

Hérent³

et al. 2022

Antioxidants

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“…The major catechins of green tea include epigallocatechin (EGC), epicatechin (EC), epigallocatechin gallate (EGCG) and epicatechin gallate (ECG) [ 30 ]. The antioxidant activity of GTE has been demonstrated in various food systems including baked products [ 23 , 31 ], meat and pork [ 32 ], beverages [ 33 ], table spreads [ 34 ], as well as bulk oils, including marine oils [ 35 , 36 ]. To our knowledge, however, the effect of GTE has never been evaluated on hypersensitive oils with an extremely high content in DHA.…”

Section: Introductionmentioning

confidence: 99%

Green Tea Extract Enhances the Oxidative Stability of DHA-Rich Oil

et al. 2021

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Docosahexaenoic acid (DHA) is one of the most important omega-3 polyunsaturated fatty acids, with proven health-promoting properties. However, oils with a very high content in DHA (DHAO) are extremely susceptible to oxidation, which affects shelf stability and limits incorporation in food products. Green tea extracts (GTE) are potential candidates for the protection of these oils, but their use in such oils has not been previously reported. This study investigated the effect of GTE (160 ppm, 400 ppm, 1000 ppm) and α-tocopherol (80 ppm, 200 ppm, 500 ppm) on the oxidative stability of a DHAO over a 9-week storage at 30 °C. The oxidative status was monitored during storage by the measurement of peroxide value (PV) and p-anisidine value (p-AV). Changes in eicosapentaenoic acid (EPA) and DHA content, as well as in catechins and tocopherol contents, were also evaluated. The addition of GTE enhanced the oxidative stability of DHAO by reducing the formation of peroxides and secondary oxidation products, whereas α-tocopherol had no significant effect on the PV of oil during storage but led to a significantly higher p-AV. The EPA and DHA content of DHAO was stable in GTE-supplemented samples whereas a decrease was observed in the control and α-tocopherol-supplemented samples. GTE also delayed the degradation of tocopherols initially present in the oil, while catechins resulting from the addition of GTE decreased progressively during the storage period.

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Polyphenol antioxidants in vegetable oils: A scientific and technological prospecting

Bohn,

Schappo,

Braga Alves

et al. 2024

Studies in Natural Products Chemistry

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Comparison of Oil Soluble Green Tea Extract with Common Antioxidantive Ingredients in Bulk Oil under Different Storage Conditions

Cited by 4 publications

References 21 publications

The Catechins Profile of Green Tea Extracts Affects the Antioxidant Activity and Degradation of Catechins in DHA-Rich Oil

The Catechins Profile of Green Tea Extracts Affects the Antioxidant Activity and Degradation of Catechins in DHA-Rich Oil

Green Tea Extract Enhances the Oxidative Stability of DHA-Rich Oil

Polyphenol antioxidants in vegetable oils: A scientific and technological prospecting

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