The Antioxidant Activity of Black Tea Extract and its Synergism with Soyabean Oil Phospholipids

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Daryayee E.; SHAHRIARI SH.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2020 | Volume:17 | Issue:2 (66) Page(s): 55-68

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

846

Download:

Cites:

Information Journal Paper

Title

The Antioxidant Activity of Black Tea Extract and its Synergism with Soyabean Oil Phospholipids

Author(s)

Daryayee E. | SHAHRIARI SH. | Issue Writer Certificate

Keywords

Black TeaQ1

PhospholipidQ1

SynergistQ1

Tail –End MuttonQ1

Abstract

Introduction: Oils and Fats are important components in human daily nutrition and have been consumed by man daily to a considerable quantity. The oxidative stability of oils and fats are affected by various factors namely oxygen, light, heat and prooxidant metals. The aim of the present investigation is concerned with the antioxidant activity of Black Tea extract and its Synergistic activity with phosphatidy cholene (lecithin) on tail and tallow. Materials and Methods: Black Tea extract and lecithin were obtained and prepared. The antioxidant activity consisting of total phenolic content and radical scavenging effect were performed using tail-end tallow as the substrate. The stability was compared with the addition of BHT, the synthetic antioxidant at different concentrations. Commercial Phospholipid (lecithin) was also employed to investigate the synergism between the Phospholipids and the phenolic compounds present in Black Tea extract. Results: The results indicated that Black Tea extract at the concentration of 900 ppm and lecithin at the concentration of 500 ppm improved the peroxide value and induction period of tail-end tallow. Conclusion: The addition of Black Tea extract and lecithin in combination improves the stability of oils and fats and might be employed and substituted for synthetic antioxidants.

Cites

No record.

References

No record.

Cite

APA: Copy

Daryayee, E., & SHAHRIARI, SH.. (2020). The Antioxidant Activity of Black Tea Extract and its Synergism with Soyabean Oil Phospholipids. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 17(2 (66) ), 55-68. SID. https://sid.ir/paper/360104/en

Vancouver: Copy

Daryayee E., SHAHRIARI SH.. The Antioxidant Activity of Black Tea Extract and its Synergism with Soyabean Oil Phospholipids. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2020;17(2 (66) ):55-68. Available from: https://sid.ir/paper/360104/en

IEEE: Copy

E. Daryayee, and SH. SHAHRIARI, “The Antioxidant Activity of Black Tea Extract and its Synergism with Soyabean Oil Phospholipids,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 17, no. 2 (66) , pp. 55–68, 2020, [Online]. Available: https://sid.ir/paper/360104/en

Related Journal Papers