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Stabilization of seal blubber and menhaden oils with green tea catechins
Author(s) -
Wanasundara U. N.,
Shahidi F.
Publication year - 1996
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02523382
Subject(s) - butylated hydroxyanisole , chemistry , food science , blubber , epicatechin gallate , green tea extract , antioxidant , propyl gallate , lipid oxidation , tocopherol , catechin , epigallocatechin gallate , green tea , chromatography , organic chemistry , polyphenol , biology , vitamin e , ecology
Catechins, namely (−)epicatechin (EC), (−)epigallocatechin (EGC), (−)epicatechin gallate (ECG) and (−)epigallocatechin gallate (EGCG), were isolated from commercial Chinese green leaves. The antioxidant activity of isolated catechins was compared with those of α‐tocopherol, butylated hydroxyanisole (BHA), butylated hydroxytolene (BHT) and tert ‐butylhydroquinone (TBHQ), all at 200 ppm, in refined, bleached and deodorized seal blubber oil and menhaden oil. The study was carried out under Schaal oven test conditions at 65°C over a 144‐h period, except for weight gain measurements, which were continued for up to 200 h. Progression of oxidation was monitored by measuring changes in weight gain and values of peroxide, conjugated diene, and 2‐thiobarbituric acid‐reactive substances. Oils treated with tea catechins showed excellent oxidative stability as compared with samples that contained commonly used antioxidants, such as α‐tocopherol, BHA, BHT, and TBHQ. The potency of catechins in prevention of oxidation of marine oils was in the decreasing order of ECG> EGCG> EGC> EC; ECG was slightly more effective than TBHQ in systems studied.