scholarly journals Ingredient-Dependent Extent of Lipid Oxidation in Margarine

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 105
Author(s):  
Sarah Fruehwirth ◽  
Sandra Egger ◽  
Dennis Kurzbach ◽  
Jakob Windisch ◽  
Franz Jirsa ◽  
...  
Keyword(s):  
Citric Acid ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Green Tea ◽  
Acyl Chain ◽  
Green Tea Extract ◽  
Tocopheryl Acetate ◽  
Tea Extract ◽  
The Impact ◽  
Β Carotene

This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.

scholarly journals Bio-Based Packaging Materials Containing Substances Derived from Coffee and Tea Plants

Materials ◽  
2020 ◽  
Vol 13 (24) ◽  
pp. 5719
Author(s):  
Olga Olejnik ◽  
Anna Masek
Keyword(s):  
Mechanical Properties ◽  
Caffeic Acid ◽  
Green Tea ◽  
Chemical Structure ◽  
Green Tea Extract ◽  
Packaging Materials ◽  
Scanning Calorimetry ◽  
Spectra Analysis ◽  
Tea Extract ◽  
The Impact

The aim of the research was to obtain intelligent and eco-friendly packaging materials by incorporating innovative additives of plant origin. For this purpose, natural substances, including green tea extract (polyphenon 60) and caffeic acid, were added to two types of biodegradable thermoplastics (Ingeo™ Biopolymer PLA 4043D and Bioplast GS 2189). The main techniques used to assess the impact of phytocompounds on materials’ thermal properties were differential scanning calorimetry (DSC) and thermogravimetry (TGA), which confirmed the improved resistance to thermo-oxidation. Moreover, in order to assess the activity of applied antioxidants, the samples were aged using a UV aging chamber and a weathering device, then retested in terms of dynamic mechanical properties (DMA), colour changing, Vicat softening temperature, and chemical structure, as studied using FT-IR spectra analysis. The results revealed that different types of aging did not cause significant differences in thermo-mechanical properties and chemical structure of the samples with natural antioxidants but induced colour changing. The obtained results indicate that polylactide (PLA) and Bioplast GS 2189, the plasticizer free thermoplastic biomaterial containing polylactide and starch (referred to as sPLA in the present article), both with added caffeic acid and green tea extract, can be applied as smart and eco-friendly packaging materials. The composites reveal better thermo-oxidative stability with reference to pure materials and are able to change colour as a result of the oxidation process, especially after UV exposure, providing information about the degree of material degradation.

scholarly journals The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 327 ◽  
Author(s):  
Frederico V. R. Castro ◽  
Mariana A. Andrade ◽  
Ana Sanches Silva ◽  
Maria Fátima Vaz ◽  
Fernanda Vilarinho
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Green Tea ◽  
Antioxidant Properties ◽  
Active Packaging ◽  
Green Tea Extract ◽  
Whey Protein Concentrate ◽  
Protein Film ◽  
Active Film ◽  
Tea Extract

Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant’s extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC–GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage.

scholarly journals Changes in pain following an interaction period of resistance training and green tea extract consumption in sedentary hypertensive women: impact of blood pressure swings

2019 ◽  
Vol 38 (1) ◽  
Author(s):  
Hamid Arazi ◽  
Behzad Taati ◽  
Jalal Kheirkhah ◽  
Samaneh Ramezanpour
Keyword(s):  
Blood Pressure ◽  
Resistance Training ◽  
Green Tea ◽  
Pain Threshold ◽  
Pain Perception ◽  
Green Tea Extract ◽  
Controlled Study ◽  
Training Groups ◽  
Tea Extract ◽  
The Impact

Abstract Background Changes in blood pressure (BP) may affect pain. However, the interaction effect of resistance training and green tea on BP and pain has not been studied. The primary aim of this study was to evaluate the impact of resistance training and green tea extract (GTE) on pain variables in hypertensive patients. Secondary aim included determining the effects of BP alterations on pain responses. Methods In a randomized, double-blind, placebo-controlled study, 30 middle-aged sedentary women were randomly divided into resistance training and green tea extract (GR, n = 8), resistance training (R, n = 8), green tea (G, n = 7), and control groups (C, n = 7). The study period consisted of 3 weeks of GTE (~ 245 mg total polyphenols) consumption twice a day followed by 6 weeks of interaction with resistance training. GR and R groups performed two circuits of training with ten repetitions at 50% of 1RM 2 days a week while other two groups had no any regular exercise training. R and C groups also received placebo capsules (maltodextrin) with the same timing. Pain threshold and perception, BP, and heart rate were recorded following the first and last session of training at rest and 5th and 15th minute. Results Pain perception of training groups after the last session was significantly higher than control conditions, and at this time, the magnitude of BP responses was lower in training groups. In proportion to pain threshold, there were no significant differences between groups. Conclusion It seems that training-induced hypotension can alter pain perception in hypertensive women through changes in baroreceptor activation.

Evaluation of Antioxidant Activity of Green Tea Extract and Its Effect on the Biscuits Lipid Fraction Oxidative Stability

2009 ◽  
Vol 74 (8) ◽  
pp. S362-S370 ◽  
Author(s):  
S. Mildner-Szkudlarz ◽  
R. Zawirska-Wojtasiak ◽  
W. Obuchowski ◽  
M. Gośliński
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Green Tea ◽  
Lipid Fraction ◽  
Green Tea Extract ◽  
Tea Extract

Iron Oxide Nanoparticles Synthesized via Green Tea Extract for Doxorubicin Delivery

2020 ◽  
Vol 16 ◽  
Author(s):  
Lei Nie ◽  
Chenlei Cai ◽  
Meng Sun ◽  
Fang Zhang ◽  
Lingyun Zheng ◽  
...  
Keyword(s):  
Iron Oxide ◽  
Citric Acid ◽  
Iron Oxide Nanoparticles ◽  
Green Tea ◽  
Drug Carrier ◽  
Green Tea Extract ◽  
Cancer Drug ◽  
Control Group ◽  
Oxide Nanoparticles ◽  
Tea Extract

Background:: Due to the limitation of conventional cancer treatment using chemotherapy, the nanoparticle therapeutics showed enhanced efficacy with alleviating side effects. Objective:: The superparamagnetic iron oxide nanoparticles (T-C-SPION) would be prepared for doxorubicin (DOX) loading and delivery. Methods:: Here, we reported a simple green strategy to fabricate T-C-SPION using green tea extract and citric acid. Also, the anti-cancer drug, DOX, was used as a model drug to fabricate DOX-loaded nanoparticles. Results:: The formed T-C-SPION nanoparticles were spherical with a diameter of 23.8 ± 0.8 nm, confirmed by Transmission Electron Microscopy (TEM). Besides, Dynamic Light Scattering (DLS) revealed that the prepared nanoparticles were water-dispersible and stable while stored in water for 6 weeks. The CCK-8 assay showed that T-C-SPION had a good cytocompatibility using different iron concentrations (10 ~ 120 ug/mL). Furthermore, T-C-SPION had a higher DOX encapsulation efficiency (Eencaps), around 43.2 ± 1.8 %, which resulted in a lagged release profile of DOX, compared to other types of iron oxide nanoparticles using green tea or citric acid alone. Next, cell viability assay indicated that T-C-SPION with a higher Eencaps showed superior and sustained cytotoxicity compared to the control group. Conclusion:: The developed iron oxide nanoparticles synthesized by green tea extract and citric acid in this paper could be considered as a potential drug carrier for cancer therapy applications.

An assessment of the impact of green tea extract on palbociclib pharmacokinetics using a validated UHPLC‐QTOF‐MS method

2018 ◽  
pp. e4469 ◽  
Author(s):  
David Paul ◽  
Shruthi Surendran ◽  
Patheparapu Chandrakala ◽  
Nanjappan Satheeshkumar
Keyword(s):  
Green Tea ◽  
Green Tea Extract ◽  
Tea Extract ◽  
The Impact

scholarly journals Utjecaj mikrovalnog zagrijavanja i dodatka antioksidansa na održivost ekstra djevičanskog maslinovog ulja sorte Oblica

2018 ◽  
Vol 41 (5) ◽  
pp. 96-103
Author(s):  
Tihomir Moslavac ◽  
Antun Jozinović
Keyword(s):  
Citric Acid ◽  
Olive Oil ◽  
Microwave Heating ◽  
Green Tea ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Green Tea Extract ◽  
Peroxide Number ◽  
Time Period ◽  
Tea Extract

Virgin olive oil has a high resistance to oxidative deterioration due to both a triacylglycerol composition low in polyunsaturated fatty acids and a group of phenolic antioxidants composed mainly of polyphenols and tocopherols. This essay discusses the effect of microwave heating on the oxidative stability of extra virgin olive oil with or without the addition of antioxidants and synergists. Of natural antioxidants are used rosemary extract and green tea extract and citric acid synergist. Oil samples with or without the addition of antioxidants and synergists were heated in a microwave oven at a constant power of 300 W over a different time period (5, 10, 15 and 20 minutes). Samples were also heated at different power levels (180, 300, 450W) in a constant time period of 5 minutes. The result of the accelerated oxidation test of olive oil is expressed by the peroxide number. Microwave heating of the samples during a longer heating time increases the temperature and the value of the peroxide number, which results in an increase in oxidative oil degradation. Addition of antioxidants and synergists increased the stability of olive oil. The highest stability of extra virgin olive oil was achieved by a combination of green tea extract and synergistic citric acid.

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