Antioxidant activity of green teas in different lipid systems |
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Authors: | Edwin N. Frankel Shu-Wen Huang Robert Aeschbach |
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Affiliation: | (1) Department of Food Science and Technology, University of California, 95616 Davis, California;(2) Nestlé Research Center, Nestec Ltd., CH-1000 Lausanne 26, Switzerland |
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Abstract: | Different commercial green teas from Japan, China, and India, were compared in different lipid systems. Green teas were active antioxidants in bulk corn oil oxidized at 50°C but were prooxidant in the corresponding oil-in-water emulsions. Green teas also were active antioxidants in soybean lecithin liposomes oxidized at 37°C in the presence of cupric acetate as catalyst. At 50°C, however, three of the samples of green tea were active antioxidants in the absence of copper catalyst, and two samples showed prooxidant activity in the presence of copper catalyst. The marked variation in activity among green tea samples may be due partly to differences in their relative partition between phases in different lipid systems. The improved antioxidant activity observed for green teas in lecithin liposomes compared to corn oil emulsions can be explained by the greater affinity of the polar tea catechin gallates for the polar surface of the lecithin bilayers, thus affording better protection against oxidation. Liposomes may thus be appropriate lipid models to evaluate antioxidants for foods containing phospholipids. |
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Keywords: | Antioxidant mechanism antioxidants catechin emulsion green tea hexanal hydroperoxides liposome prooxidants tea catechins |
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