Applications of tea extract for inhibiting lipid oxidation in food products

Applications of tea extract for inhibiting lipid oxidation in food products

Applications of tea extract for inhibiting lipid oxidation in food products

บทความวิจัย

โดย นาง Suchada Laohasilpsomjit1

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ดาวน์โหลด

บทคัดย่อ

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Abstract

Tea (Camellia sinensis L.) is widely consumed in the world. Especially, green tea is widely consumed in East Asia countries due to health benefits included chloresterol reduction, anticancer, antitumor and antioxidant. Catechins derivatives i.e. epigallocatechin-3-gallate (EGCG), epigallocatechin (EGC), epicatechin (EC) and epicatechin-3-gallate (ECG) are the major and important bioactive compounds in green tea besides of other polyphenols. They are powerful antioxidants and able to delay rancidity in food products by both directly fill into food products and incorporate in anti-oxidative film. Tea extracts are chosen to use as natural antioxidants instead of synthetic antioxidants i.e. butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ). This review outlines the kinetic of lipid oxidation and the application of tea extract to inhibit lipid oxidation in food products. Keywords: tea (Camellia sinensis L) extract, lipid oxidation, antioxidant

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