Tea catechin role in decreasing the oxidation of dairy beverages containing linseed oil.

International journal for vitamin and nutrition research. Internationale Zeitschrift für Vitamin- und Ernährungsforschung. Journal international de vitaminologie et de nutrition
Marcela BoroskiMichel Britten

Abstract

Dairy beverages containing emulsified linseed oil is a suitable vehicle for delivering polyunsaturated fatty acids to consumers. However, these beverages are prone to oxidation. The purpose of this study was to evaluate the effect of adding various concentrations (0, 0.001, 0.01 and 0.1% (w/w)) of green tea extract (GTE) to dairy beverages (DB) containing linseed oil (2.0%, w/w), in order to inhibit lipid oxidation during storage at high temperature (50 °C) or under fluorescent light exposure. During storage, the concentration of catechin (C), epicatechin (EC) and epicatechin gallate (ECG) were significantly reduced (P ≤ 0.05) and degradation rate was greater when the DB were exposed to light (C 35%, EC 74% and ECG 68%) as compared to high temperature (C 34%, EC 45% and ECG 49%). In DB without GTE, the conjugated dienes (CD) hydroperoxides concentration increased significantly (P ≤ 0.05) from 23 mmol kg-1 fat to 243 mmol kg-1 fat under 6-day-light exposition, and to 83 mmol kg-1 fat under 6-day-heat temperature. The addition of GTE significantly increased the antioxidant capacity of DB and reduced the formation of CD, propanal and hexanal, induced by light exposure or high temperature. GTE at 0.10% completely inhibited CD form...Continue Reading

References

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Jun 11, 2016·International Journal of Food Sciences and Nutrition·Ali RashidinejadDavid W Everett

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Citations

Jul 3, 2021·Antioxidants·Caroline Waingeh NainYvan Larondelle

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