Ahmadi Nadia, Ghavami Mehrdad, Rashidi Ladan, Gharachorloo Maryam, Nateghi Leila
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Research Center of Food Technology and Agricultural Products, Standard Research Institute (SRI), P.O. Box 31745-139, Karaj, Iran.
Food Chem X. 2024 Feb 6;21:101168. doi: 10.1016/j.fochx.2024.101168. eCollection 2024 Mar 30.
This study aimed to compare different concentrations effect of green tea extract (GTE) (200, 400, and 800 ppm) with TBHQ (75 ppm) in extend the shelf-life of sunflower oil (SO) and to evaluate the protective effect of GTE on the oxidation of refined SO. The sample's peroxide value (PV), acidity value (AV), anisidine value (AV), Totox value (TV), oxidative stability, and total phenol content (TPC) were analyzed at specific intervals during 12-month at 25 °C and 60-day at 60 °C. The optimum kinetic model corresponding to the first order for PV, TV, and AV was obtained at 25, 35, and 45 °C. SO containing GTE (800 ppm) had a similar performance to TBHQ at 25 °C and 60 °C and possessed a longer shelf life than samples treated with TBHQ. Due to synthetic antioxidant's health risk and toxicity, GTE can be a good substitute for TBHQ in the edible oil industry.
本研究旨在比较绿茶提取物（GTE）（200、400和800 ppm）与特丁基对苯二酚（TBHQ）（75 ppm）在延长葵花籽油（SO）保质期方面的不同浓度效果，并评估GTE对精炼SO氧化的保护作用。在25℃下12个月以及60℃下60天的特定时间间隔内，分析样品的过氧化值（PV）、酸值（AV）、对茴香胺值（AV）、总氧化值（TV）、氧化稳定性和总酚含量（TPC）。在25、35和45℃下获得了与PV、TV和AV一级反应相对应的最佳动力学模型。含有GTE（800 ppm）的SO在25℃和60℃下具有与TBHQ相似的性能，并且比用TBHQ处理的样品具有更长的保质期。由于合成抗氧化剂的健康风险和毒性，GTE在食用油行业中可以成为TBHQ的良好替代品。
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