Antioxidant Activity of Tea Theaflavins and Methylated Catechins in Canola Oil

Ya-Lun Su; Jin-Ze Xu; Chi Ho Ng; Lai Kwok Leung; Yu Huang; Zhen-Yu Chen

doi:10.1007/s11746-004-0894-7

Antioxidant Activity of Tea Theaflavins and Methylated Catechins in Canola Oil

Ya-Lun Su
, Jin-Ze Xu
, Chi Ho Ng
, Lai Kwok Leung
, Yu Huang
, Zhen-Yu Chen

Research output: Journal Publications and Reviews › RGC 21 - Publication in refereed journal › peer-review

29 Citations (Scopus)

Abstract

The present study examined the antioxidant activity of black lea theaflavins and catechin derivatives in canola oil. Oxidation was conducted at 95°C by monitoring the oxygen consumption and decreases in the linoleic and α-linolenic acids of canola oil. All were tested at a concentration of 0.5 mM. Catechins, including (-)-epicatechin, (-)-epicatechin gallate, (-)-epigallocatechin, and (-)-epigallocatechin gallate (EGCG), were more effective than theaflavins, namely, theaflavin-1, theaflavin-3-gallate, theaflavin-3′-gallate, and theaflavin-3,3′-digallate (TF ₃), against the lipid oxidation of canola oil. Among the four theaflavins, TF₃ was the most effective, whereas among the four catechins, ECCG was the most potent. Under the same conditions, all theaflavins and catechins were more powerful than BHT as an antioxidant in heated canola oil. Little or no difference in antioxidant activity was observed between each catechin and epimer pair. Methylation of the 3′-OH led to a significant loss of antioxidant activity of the catechins.

Original language	English
Pages (from-to)	269-274
Journal	JAOCS, Journal of the American Oil Chemists' Society
Volume	81
Issue number	3
DOIs	https://doi.org/10.1007/s11746-004-0894-7
Publication status	Published - Mar 2004
Externally published	Yes

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Publication details (e.g. title, author(s), publication statuses and dates) are captured on an “AS IS” and “AS AVAILABLE” basis at the time of record harvesting from the data source. Suggestions for further amendments or supplementary information can be sent to [email protected].

Research Keywords

Catechins
Methylated catechins
Oxidation
Theaflavins

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title = "Antioxidant Activity of Tea Theaflavins and Methylated Catechins in Canola Oil",

abstract = "The present study examined the antioxidant activity of black lea theaflavins and catechin derivatives in canola oil. Oxidation was conducted at 95°C by monitoring the oxygen consumption and decreases in the linoleic and α-linolenic acids of canola oil. All were tested at a concentration of 0.5 mM. Catechins, including (-)-epicatechin, (-)-epicatechin gallate, (-)-epigallocatechin, and (-)-epigallocatechin gallate (EGCG), were more effective than theaflavins, namely, theaflavin-1, theaflavin-3-gallate, theaflavin-3′-gallate, and theaflavin-3,3′-digallate (TF 3), against the lipid oxidation of canola oil. Among the four theaflavins, TF3 was the most effective, whereas among the four catechins, ECCG was the most potent. Under the same conditions, all theaflavins and catechins were more powerful than BHT as an antioxidant in heated canola oil. Little or no difference in antioxidant activity was observed between each catechin and epimer pair. Methylation of the 3′-OH led to a significant loss of antioxidant activity of the catechins.",

keywords = "Catechins, Methylated catechins, Oxidation, Theaflavins",

author = "Ya-Lun Su and Jin-Ze Xu and Ng, \{Chi Ho\} and Leung, \{Lai Kwok\} and Yu Huang and Zhen-Yu Chen",

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T1 - Antioxidant Activity of Tea Theaflavins and Methylated Catechins in Canola Oil

AU - Su, Ya-Lun

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AU - Ng, Chi Ho

AU - Leung, Lai Kwok

AU - Huang, Yu

AU - Chen, Zhen-Yu

N1 - Publication details (e.g. title, author(s), publication statuses and dates) are captured on an “AS IS” and “AS AVAILABLE” basis at the time of record harvesting from the data source. Suggestions for further amendments or supplementary information can be sent to [email protected].

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N2 - The present study examined the antioxidant activity of black lea theaflavins and catechin derivatives in canola oil. Oxidation was conducted at 95°C by monitoring the oxygen consumption and decreases in the linoleic and α-linolenic acids of canola oil. All were tested at a concentration of 0.5 mM. Catechins, including (-)-epicatechin, (-)-epicatechin gallate, (-)-epigallocatechin, and (-)-epigallocatechin gallate (EGCG), were more effective than theaflavins, namely, theaflavin-1, theaflavin-3-gallate, theaflavin-3′-gallate, and theaflavin-3,3′-digallate (TF 3), against the lipid oxidation of canola oil. Among the four theaflavins, TF3 was the most effective, whereas among the four catechins, ECCG was the most potent. Under the same conditions, all theaflavins and catechins were more powerful than BHT as an antioxidant in heated canola oil. Little or no difference in antioxidant activity was observed between each catechin and epimer pair. Methylation of the 3′-OH led to a significant loss of antioxidant activity of the catechins.

AB - The present study examined the antioxidant activity of black lea theaflavins and catechin derivatives in canola oil. Oxidation was conducted at 95°C by monitoring the oxygen consumption and decreases in the linoleic and α-linolenic acids of canola oil. All were tested at a concentration of 0.5 mM. Catechins, including (-)-epicatechin, (-)-epicatechin gallate, (-)-epigallocatechin, and (-)-epigallocatechin gallate (EGCG), were more effective than theaflavins, namely, theaflavin-1, theaflavin-3-gallate, theaflavin-3′-gallate, and theaflavin-3,3′-digallate (TF 3), against the lipid oxidation of canola oil. Among the four theaflavins, TF3 was the most effective, whereas among the four catechins, ECCG was the most potent. Under the same conditions, all theaflavins and catechins were more powerful than BHT as an antioxidant in heated canola oil. Little or no difference in antioxidant activity was observed between each catechin and epimer pair. Methylation of the 3′-OH led to a significant loss of antioxidant activity of the catechins.

KW - Catechins

KW - Methylated catechins

KW - Oxidation

KW - Theaflavins

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JO - JAOCS, Journal of the American Oil Chemists' Society

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IS - 3

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Antioxidant Activity of Tea Theaflavins and Methylated Catechins in Canola Oil

Abstract

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