Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems

Yin, Jie; Becker, Eleonora Miquel; Andersen, Mogens L.; Skibsted, Leif H.

doi:10.1016/j.foodchem.2012.07.025

Cited by 108 publications

(65 citation statements)

References 32 publications

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“…Most describe synergistic or additive effects. Yin et al (2012) described a synergistic effect between green tea extract and α-tocopherol in a methyl-linoleate o/w emulsion and in the bulk oil, while for liposome system the effect was only additive. Similar synergism was found for α-tocopherol in a mixture with catechin or epicatechin in the liposome system and in o/w emulsion, while antagonistic or additive effects were detected in the bulk oil.…”

mentioning

confidence: 99%

Influence of the interactions between tea (Camellia sinensis) extracts and ascorbic acid on their antioxidant activity: analysis with interaction indexes and isobolograms

Enko

Gliszczyńska‐Świgło

2015

Food Additives & Contaminants: Part A

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Products containing natural additives, including antioxidants, are usually perceived by consumers as safer than those with synthetic ones. Natural antioxidants, besides having a preservative activity, may exert beneficial health effects. Interactions between antioxidants may significantly change their antioxidant activity, thus in designing functional foods or food/cosmetic ingredients knowledge about the type of interactions could be useful. In the present study, the interactions between ascorbic acid (AA; vitamin C) and different black and green tea extracts and the influence on their antioxidant activities were investigated. The antioxidant activities of tea extracts and their mixtures with AA prepared in several different weight ratios were measured using the trolox equivalent antioxidant capacity (TEAC), 1,1-diphenyl-2-picrylhydrazyl (DPPH), and ferric-reducing antioxidant power (FRAP) methods. The type of interaction was determined by interaction indexes and isobolograms. It was found that the weight ratio of extracts to AA significantly influenced the antioxidant activity of a mixture and the type of interaction between these components. The weight ratio of tea extract to AA can cause the change of interaction, e.g. from antagonism to additivism or from additivism to synergism. The observed differences in the type of interactions were probably also a result of different extracts' polyphenol composition and content. The type of interaction may also be affected by the medium in which extracts and AA interact, especially its pH and the solvent used. To obtain the best antioxidant effect, all these factors should be taken into account during the design of a tea extract-AA mixture.

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confidence: 99%

Influence of the interactions between tea (Camellia sinensis) extracts and ascorbic acid on their antioxidant activity: analysis with interaction indexes and isobolograms

Enko

Gliszczyńska‐Świgło

2015

Food Additives & Contaminants: Part A

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“…Also, possible interactions for combined extracts of these natural antioxidants that show the ability of using very low doses of each individual extract in preventing oxidation in food systems which is the main purpose of present study has still not been evaluated even though some other studies has evaluated interactions between some antioxidants compounds (Romano et al 2009;Hidalgo et al 2010;Jain et al 2011;Li et al 2011;Yin et al 2012;Chanda et al 2013). The aim of the present study was to evaluate antioxidant properties of green tea, rosemary and oak fruit extracts individually and in combination and try to find specific combinations with least concentrations that exhibit synergistic effect which may help to use natural and safe antioxidants in very low doses instead of synthetic antioxidants.…”

Section: Introductionmentioning

confidence: 97%

Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti)

et al. 2014

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Green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti) are of known medicinal plants used in traditional medicine. They provide substantial antioxidant activities but the possible antioxidant interaction between them has not been studied. In the present study first the bioactive compounds from these three plants were first extracted and thereafter assayed for total phenols, 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, total antioxidant capacity (TAOC) and reducing power. In addition, the antioxidant properties of the extracts individually and in combinations were evaluated in soy bean oil as food system. There was a direct relation between total phenolics and antioxidant activities of extracts. Green tea and oak fruit extracts had the highest and least activity, respectively. All three kinds of interactions (synergistic, antagonistic and additive) were observed. In soy bean oil, the only effect was antagonism but even with this effect, combined extract was significantly (P<0.05) better than butylated hydroxytoluene (BHT) and control sample. Results showed that these three natural extracts and their combination can be effectively used as a substituent of synthetic antioxidant BHT.

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“…Antioxidants from natural sources, such as green tea extracts, contain several compounds with antioxidative properties. The antioxidants in these extracts interact with the antioxidants of lipid-containing food and with the endogenous antioxidants present in the food2. When the antioxidants are combined, antioxidant synergy occurs; this process generates an overall effect greater than the consolidated but separate antioxidant effects3.…”

mentioning

confidence: 99%

Antioxidant synergistic effects of Osmanthus fragrans flowers with green tea and their major contributed antioxidant compounds

Mao

Wang

Lei

et al. 2017

Sci Rep

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The antioxidant synergistic effects of Osmanthus fragrans flowers with green tea were evaluated, and their major antioxidant compounds contributed to the total amount of synergy were determined. The antioxidant compounds in O. fragrans flowers with green tea were identified by LC-MS and quantified by UPLC-PDA. The synergistic antioxidant interactions between O. fragrans flowers with green tea and their antioxidant compounds were tested using the Prieto’s model after the simulated digestion. The main antioxidant compounds in O. fragrans flowers were acteoside and salideroside, whereas the main antioxidant compounds in green tea were caffeine, gallic acid, and L-epicatechin. The significant synergistic effect between O. fragrans flowers and green tea was observed and among nearly all of the combinations of their antioxidant compounds. Among the combinations, acteoside and gallic acid contributed most to the antioxidant synergy between O. fragrans flowers and green tea. However, the simulated digestion decreased this antioxidant synergy because it reduced the contents and the antioxidant capacities of their compounds, as well as the antioxidant synergy among the compounds.

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Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems

Cited by 108 publications

References 32 publications

Influence of the interactions between tea (Camellia sinensis) extracts and ascorbic acid on their antioxidant activity: analysis with interaction indexes and isobolograms

Influence of the interactions between tea (Camellia sinensis) extracts and ascorbic acid on their antioxidant activity: analysis with interaction indexes and isobolograms

Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti)

Antioxidant synergistic effects of Osmanthus fragrans flowers with green tea and their major contributed antioxidant compounds

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