Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability.
This article investigates the effect of green tea extract (GTE) on biscuits lipid fraction oxidative stability. The antioxidant activity of GTE was compared with commonly used synthetic antioxidant butylated hydroxyanisole (BHA). Biscuits were prepared in 3 variations. Control samples were prepared without addition of antioxidants. The other variations were prepared by adding BHA (0.02%) and GTE at 3 different levels: 0.02%, 0.1%, and 1%. Biscuits were subjected to sensory studies and instrumental and chemical analysis. Phenolic compounds of GTE characterized powerful antioxidant activities evaluated using free radical, 2,2-diphenyl-1-picrylhydrazyl method, compared with gallic acid and significantly better than BHA. Antioxidants added to the samples clearly slowed down the process of oxidation of fatty acids, inhibiting the monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) decomposition. Addition of GTE at the level of 1% gave an excellent antioxidant effect on the biscuits lipid stability, inhibiting hydroperoxides formation by about 47% to 73% compared with BHA, which showed about 16% to 60% inhibition. However, GTE did not improve significantly lipid stability, measured by anisidine value (p-AV), and inhibited formation of secondary oxidation products only by 3.5%. After accelerated storage time, insensitivity of oxidized-like flavor was about 2 times higher for control samples compared to samples with addition of antioxidants. Moreover, after storage biscuits treated with natural antioxidant received a higher panel score of overall acceptance compared to samples with BHA. Using volatile compound formation as a marker of lipid oxidation, both GTE and BHA were effective inhibitors of the decomposition of hydroperoxides.
Dept. of Food Science and Nutrition, Poznań Univ. of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland. mildners@up.poznan.pl
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S
Mildner-Szkudlarz
R
R
Zawirska-Wojtasiak
W
W
Obuchowski
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M
Gośliński
D000975:Antioxidants / Q000737:chemistry*; D002083:Butylated Hydroxyanisole / Q000737:chemistry; D003116:Color; D005227:Fatty Acids / Q000032:analysis; D005502:Food; D005504:Food Analysis; D005511:Food Handling / Q000379:methods; D015227:Lipid Peroxidation; D015416:Maillard Reaction; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry*; D025341:Principal Component Analysis; D012677:Sensation; D013662:Tea / Q000737:chemistry*; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000032:analysis
D000975:Antioxidants; D005227:Fatty Acids; D010936:Plant Extracts; D013662:Tea; D055549:Volatile Organic Compounds; D002083:Butylated Hydroxyanisole