The Antioxidant Activity of Black Tea Extract and its Synergism with Soyabean Oil Phospholipids

Subject Areas : Microbiology

E. Daryayee ¹ (M. Sc. Graduated of Food Science and Technology, Shahr-e- Qods Branch, Islamic Azad University, Tehran, Iran.)
Sh. Shahriari ² (Associate Professor of the Department of Chemical Engineering, Shahr-e- Qods Branch, Islamic Azad University, Tehran, Iran.)

Received: 2020-02-22 Accepted : 2020-02-22 Published : 2020-03-20

Keywords: Black tea, Phospholipid, Synergist, Tail – End Mutton,

Abstract :

Introduction: Oils and Fats are important components in human daily nutrition and have been consumed by man daily to a considerable quantity. The oxidative stability of oils and fats are affected by various factors namely oxygen, light, heat and prooxidant metals. The aim of the present investigation is concerned with the antioxidant activity of black tea extract and its synergistic activity with phosphatidy cholene (lecithin) on tail and tallow. Materials and Methods: Black tea extract and lecithin were obtained and prepared. The antioxidant activity consisting of total phenolic content and radical scavenging effect were performed using tail-end tallow as the substrate. The stability was compared with the addition of BHT, the synthetic antioxidant at different concentrations. Commercial phospholipid (lecithin) was also employed to investigate the synergism between the phospholipids and the phenolic compounds present in black tea extract. Results: The results indicated that black tea extract at the concentration of 900 ppm and lecithin at the concentration of 500 ppm improved the peroxide value and induction period of tail-end tallow. Conclusion: The addition of black tea extract and lecithin in combination improves the stability of oils and fats and might be employed and substituted for synthetic antioxidants.   

References:

احمدی واوسری، ف. و اسماعیل زاده کناری، ر. (1392). اثر شرایط نگهداری بر خصوصیات آنتی‌اکسیدانی عصاره پوست کنجد در روغن کانولا، بیست و یکمین کنگره ملی علوم و صنایع غذایی، شیراز، دانشگاه شیراز.

سیمان پور، م.، قراچورلو، م. و فهیم دانش، م. (1391). بررسی توزیع کلسترول در فراکسیون های مختلف چربی دنبه گوسفندی، مجله علوم غذایی و تغذیه، سال نهم، شماره سوم، صفحات 2-10.

عطای صالحی، ا.، اسماعیل زاده کناری. ر. و نصیره تاکامی، س. (1393). بررسی گیاه اناریجه در پایدار سازی روغن کانولا طی شرایط ذخیره سازی، نشریه پژوهشهای علوم و صنایع غذایی ایران، سال 10، شماره 2، صفحات 176-181.

عشرت آبادی، پ.، فاطمی، س.، قوامی، م.، صراف‌زاده، م. و سالاروند، ز. (1386). بررسی استخراج و ویژگی‌های لستین واریته های سویا، فصلنامه علوم و صنایع غذایی، سال 4، شماره 1، صفحات 72-65.

قراچورلو، م.، قوامی، م. و آبرومند، پ. (1384). ارزیابی کیفیت تالوی ایرانی به عنوان یک منبع چربی خوراکی، مجله علمی- پژوهشی علوم کشاورزی، سال سازدهم، شماره 4، صفحات 1-10.

قراچورلو، م.، رضائی، ف. و عزیزی، ر. (1391). فرمولاسیون روغن سرخ کردنی بر پایه تالو اولئین و پالم اولئین. مجله علوم غذایی و تغذیه. جلد 10، شماره 2، صفحات 69 تا 78.

لشکری، س. و جوانمرد، م. (1393). ارزیابی اثرات آنتی‌اکسیدانی عصاره استونی و متانولی دانه ذرت خوشه ای در مقایسه با TBHQ در چربی دنبه گوسفند، نشریه پژوهش­های علوم و صنایع غذایی ایران، سال 10، شماره 1، صفحات 46-54.

Alirezalu, K., Hesari, J., Eskandari, M. H., Valizadeh, H. & Sirousazar, M. (2016). Effect of green tea, stinging nettle and olive leaves extracts on the quality and shelf life stability of Frankfurter type Sausage. Journal of Food Processing and Preservation, 41(5),13100.

AOCS. (1993). Official  Methods  and  recommended   practices of the American Oil Chemists Society. 4th edition,  Champaign. IL:  American  Oil  Chemists’  Society Press.

Barpa, L., Franchinab, F. A., Purcarob, G., Tranchidaa, P. Q. & Mondello, L. (2017). In-pipette solid-phase extraction prior to flow-modulation comprehensive two-dimensional gas chromatography with dual detection for the determination of minor components in vegetable oils. Talanta, 165(1), 598-603.

Burits, M. & Bucar, F. (2000). Antioxidant   activity   of   Nigella   sativa   essential   oil. PHYTOTHERAPY RESEARCH. Published online inWiley Online Library, 14(5), 323-328.

Capannesi, C., Palchetti, I. & Parenti, A. (2000). Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chemistry, 71 (4), 553-563.

Djatna, T., Irzaman, T.,Tun Tedja. I. &  Fauzi, A. M. (2013). Application of electrical properties to differentiate Lard from Tallow and Palm Oil. Sucipto, 36 (1), 32-39.

 

Doert, M., Krüger, S.,  Morloc, G. E. & Kroh, L. W. (2017). Synergistic effect of lecithins for tocopherols: formation and antioxidant effect of the phosphatidylethanolamine—l-ascorbic acid condensate. European Food Research and Technology, 243(4), 583-596.

Farhoosh, R., KHodaparast, M. H., Sharif, A. & Alavi Rafiee, S. (2012). Olive oil oxidation: rejection points in terms of polar, conjugated diene, and carbonyl values. Food Chemistry, 131(4), 1385-1390.

Farhoosh, R. & Tavassoli, M. H. (2011). Antioxidant activity of sesame, rice bran and bene hull oils and their unsaponifiable matters, European Journal of Lipid Science and Technology 113(4) , 506-512.

Ferreres, F., Sousa, C.,Valentao, P., Seabra, R. M., Pereira, J. A. & Andrade, P. B. (2007). Tronchuda cabbage (Brassica oleracea L. var.costata DC) seeds: phytochemicalcharacterization and antioxidant potential. Food Chemistry, 101, 549-558.

Fujiki, H., Sueok, E., Watanabe, T. & Suganuma, M. (2015). Primary cancer prevention by Green Tea, and tertiary cancer prevention by the combination of Green Tea catechins and anticancer compounds. Journal of Cancer Prevention, 20 (1),1-4.

Rumbaoa, R. G. O., Cornago, D. F. & Geronimo, I. (2009). Phenolic content and antioxidant capacity of Philippine potato (Solanum tuberosum) tubers. Journal of Food Composition and Analysis, 22(6), 546-550.

Jo, C., Son, J. H., Son, C. B. & Byun, M. W. (2003). Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °C. Meat Science, 64(1), 13-17.

Kalantzakis, G. & Blekas, G. (2006). Effect of Greek sageand summer savory extracts on vegetable oil thermal stabilit. Eurropean Journal of Lipid Science and Technology, 108(22), 842-847.

Kleinberg, M. N., Rios, M. A. S., Buarque, H. L. B., Parente, M. M. V., Cava, C. L. & Luna, L. F. M. T. (2017). Influence of Synthetic and Natural Antioxidants on the Oxidation Stability of Beef Tallow Before Biodiesel Production. Waste and Biomass Valorization, 1(1), 1-7.

Kris-Etherton, P. M., Hecker, K. D., Bonanome, A.,Coval, S. M., Binkoski, A. E., Hilpert, K. F., Griel, A. E. & Etherton, T.vD. (2002). Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer. American  Journal  of  Medicine, 113(9B), 71-88.

Marino, S. D., Festa, C., Zollo, F., Incollingo, F., Raimo, G., Evangelista, G. & Iorizzi, M. (2012). Antioxidant activity of phenolic and phenylethanoid glycosides from Teucrium poliumL. Food Chemistry, 21-28, (133).

Okpalaab, C. O. R., Bonob, G., Geracib, M. L., Sardob, G. & Schaschk, S. V. J. (2016). Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements. Food Bioscience, 16(11), 5-10.

Pateiro, M., Lorenzo, J. M. L., Amado, I. R. & Franco, D. (2014). Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté. Food Chemistry, 147(15), 386-394.

PilarAlmajano, M., Eugeni, M., Michae, D. & Gordonb, H. (2007). Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions. Food Chemistry, 102(4), 1375-1382.

Pokorný Yanishlieva, N. & Gordon, M. (2001). Antioxidants  in  food:  practical applications. Elsevier.

Sabu, M., Thambi, P. T., Kuttan, R., & Nishigaki, I. (2010). Beneficial effects of green tea: A literature review. Chinese Medicine, 12(25), 48-75.

Sanchez-Moreno, C., Larrauri, J, A. & Saura-Calixt, F.(1999). Free radical scavengingcapacity and inhibition of lipid oxidation ofwines, grape juices and related polyphenolicconstituents. Food Research International, 32, 407-412.

Senanayake, S. P. J. N. (2013a). Green tea extract: Chemistry, antioxidant properties and food applications - A review. Journal of Functional Foods, 5(4), 1529-1541

Taghvaei, M. & Jafari, S. M. (2015). Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. Journal of Food Science and Technology, 52(3), 1272-1282.

Thanonkaew, M., Wongyai, S., Mc, D. J. & Deckerc, C. E. A. (2012). Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.). LWT - Food Science and Technology, 48(2), 231-236.

Turkmen, N.,, Sari, F. & Velioglu,Y., S. (2006). Effects of extraction solvents on concentrationand antioxidant activity of black and blackmate tea polyphenols determined by ferroustartrate and Folin-Ciocalteu methods. Food Chemistry, 99(4), 835-841.

Unsal, M. & Aktas, N. (2003). Fractionation  and  characterization  of  edible tallow. Meat Science, 63(1), 235-539.

Yilmaz, M. & Karakaya, M. (2009). Thermal analysis of lipids isolated fromvarious tissues of sheep fat. Journal of Thermal Analysis and Calorimetry, 12(2), 23-33.

Żbikowska, A., Kowalska, M., Rutkowska, J., Kozłowska, M. & Onacik-Gür, S. (2017). Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products. Acta Scientiarum Polonorum Technologia Alimentaria, 16(1), 25-32.

Zhu, F., Sakulnak, R. & Wang, S. (2016). Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread. Food Chemistry, 1 (94), 1223-1217.