EVALUATION OF THE ANTIOXIDATIVE EFFECTS OF BLACK TEA EXTRACTS

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NAZARI Z.; GHARACHORLOO M.; ELHAMIRAD A.H.

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2017 | Volume:14 | Issue:1 (53) Page(s): 23-34

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Title

EVALUATION OF THE ANTIOXIDATIVE EFFECTS OF BLACK TEA EXTRACTS

Author(s)

NAZARI Z. | GHARACHORLOO M. | ELHAMIRAD A.H. | Issue Writer Certificate

Keywords

ANTIOXIDANTQ2

EDIBLE OILQ2

TEA EXTRACTQ2

TANNIC ACIDQ2

Abstract

Introduction: Oxidative rancidity is one of the important reactions in oils and fats. Tea contains some effective ANTIOXIDANTs namely tannin and catechins. In this research project the antioxidative activities of TEA EXTRACT in comparison with TANNIC ACID has been investigated.Materials and Methods: This study was carried out in order to compare the effects of three different extraction methods consisted of methanolic extraction, agarwal method and extraction with hot water. In order to investigate the ANTIOXIDANT activities, three concentrations of TANNIC ACID (0.01%, 0.05% and 0.1%) and TEA EXTRACT (0.1%, 0.5% and 1%) were added to four types of oils with different fatty acid unsaturation and composition (sunflower, canola, olive oils and tallow) separately. The induction period was measured by Rancimat at120ºC and peroxide values were determined after 24 hours of heating intervals at 105ºC for six consecutive days.Results: According to the results, the highest extraction yield belonged to the hot water extraction method. The results showed that different concentrations of TEA EXTRACT had antioxidative property.In sunflower and canola oils, 0.5% TEA EXTRACT and 0.1% TANNIC ACID and in tallow and olive oils, 1% TEA EXTRACT and 0.1% TANNIC ACID showed the highest activity to increase the induction period and to prevent the increase of peroxide values of oils. Olive oil containing natural ANTIOXIDANTs and tallow that is deficient in natural ANTIOXIDANTs showed increased induction periods as the concentrations of the extract were increased.Conclusion: TANNIC ACID and TEA EXTRACT exhibited ANTIOXIDANT activities by increasing the induction periods of oils and fats while preventing the increase of peroxide values.

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References

QUALITATIVE EVALUATION OF IRANIAN MUTTON TALLOW. AS A SOURCE OF EDIBLE FAT

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APA: Copy

NAZARI, Z., GHARACHORLOO, M., & ELHAMIRAD, A.H.. (2017). EVALUATION OF THE ANTIOXIDATIVE EFFECTS OF BLACK TEA EXTRACTS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 14(1 (53)), 23-34. SID. https://sid.ir/paper/143095/en

Vancouver: Copy

NAZARI Z., GHARACHORLOO M., ELHAMIRAD A.H.. EVALUATION OF THE ANTIOXIDATIVE EFFECTS OF BLACK TEA EXTRACTS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2017;14(1 (53)):23-34. Available from: https://sid.ir/paper/143095/en

IEEE: Copy

Z. NAZARI, M. GHARACHORLOO, and A.H. ELHAMIRAD, “EVALUATION OF THE ANTIOXIDATIVE EFFECTS OF BLACK TEA EXTRACTS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 14, no. 1 (53), pp. 23–34, 2017, [Online]. Available: https://sid.ir/paper/143095/en

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