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  • 标题:Effects of thermally modified green tea catechins on the oxidative and hydrolytic stability of butter
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  • 作者:Magdalena Mika ; Agnieszka Wikiera ; Krzysztof Żyła
  • 期刊名称:Health
  • 印刷版ISSN:1949-4998
  • 电子版ISSN:1949-5005
  • 出版年度:2009
  • 卷号:1
  • 期号:3
  • 页码:192-196
  • DOI:10.4236/health.2009.13032
  • 出版社:Scientific Research Publishing
  • 摘要:Green tea catechins are classified as (-)-epi-forms (2R, 3R) or (-)-forms (2S, 3R) with respect to stereoisomerism. The (-)-forms (2S, 3R) in catechin preparations obtained from green tea amounts to approximately 10% of total catechins, whereas the other 90% are (-)-epiforms (2R, 3R). High temperature induces the conversion of (-)-epiforms (2R, 3R) to (-)-forms (2S, 3R). This study investigated the effect of catechin prepa-rations containing 10, 20 and 30% (-)-forms (2S, 3R) on the oxidative and hydrolytic stability of butter. For comparison, butter with δ-tocopherol and BHT and butter without stabilizer were analysed. Butter stability was examined under conditions of refrigeration (8 oC) and freezing (-22 oC) and at temperature of 50 oC and 100 oC. Catechin preparations were more efficient butter stabilizers than BHT and δ-tocopherol. Thermal modification of catechins that led to the genera-tion of 20% of (-) forms (2S, 3R) improved their antioxidative efficacy, but longer treatment lead- ing to the formation of 30% of (-) forms (2S, 3R) decreased their antioxidative activity. The hy-drolytic stability of butter, however, increased as the amount of (-) forms (2S, 3R) increased.
  • 关键词:Oxidative; Hydrolytic Stability; Antioxidants; Catechins
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