scholarly journals Effect of Addition Level of Green Tea Extract on the Lactic Acid Bacteria, Oxidative Stability, and Aroma in Kimchi-fermented Sausage

2012 ◽  
Vol 32 (4) ◽  
pp. 467-475 ◽  
Author(s):  
Sun-Moon Kang ◽  
Tae-Sil Kim ◽  
Young-Han Song ◽  
Il-Kyoung Kwon ◽  
Soo-Hyun Cho ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oxidative Stability ◽  
Green Tea ◽  
Green Tea Extract ◽  
Fermented Sausage ◽  
Tea Extract ◽  
Addition Level

Effect of Green Tea Extract During Lactic Acid Bacteria Mediated Fermentation of Morinda citrifolia Linn. (Noni) Fruit Juice

2019 ◽  
Vol 22 (10) ◽  
pp. 486-493
Author(s):  
Manee Saelee ◽  
Bhagavathi Sundaram Sivamaruth ◽  
Sasithorn Sirilun ◽  
Periyanaina Kesika ◽  
Sartjin Peerajan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Green Tea ◽  
Fruit Juice ◽  
Green Tea Extract ◽  
Morinda Citrifolia ◽  
Tea Extract

Increase of Epigallocatechin in Green Tea Extract by Lactic Acid Bacteria Fermentation

2016 ◽  
Vol 44 (1) ◽  
pp. 62-67 ◽  
Author(s):  
Chan-Yeong Choi ◽  
Eun-Hee Park ◽  
Yoong-Woon Ju ◽  
Myoung-Dong Kim
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Green Tea ◽  
Green Tea Extract ◽  
Tea Extract

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.

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

scholarly journals Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type

2014 ◽  
Vol 9 (1-2) ◽  
Author(s):  
Danica Savanović ◽  
Slavica Grujić ◽  
Radoslav Grujić ◽  
Jovo Savanović
Keyword(s):  
Green Tea ◽  
Cross Section ◽  
Control Sample ◽  
Green Tea Extract ◽  
Rosemary Extract ◽  
Colour Stability ◽  
Fermented Sausage ◽  
Colour Changes ◽  
The Cross ◽  
Tea Extract

Abstract: Purpose - The aim of this study was to investigate effect of some antioxidants on the cross section color stability of dry-fermented beef sausage “sucuk” type, during 120 minute exposure of sausage slices to air, at the temperature of 20°C and 4°C. Design/methodology/approach - Samples were produced in industrial conditions, seven experimental model samples with selected antioxidants added separately to each (sodium ascorbate, rosemary extract, green tea extract, ascorbic acid, ascorbyl palmitate, tocopherols and butylatedhydroxyanisole) and control sample, without antioxidants. Colour parameters, expressed as CIE L*, a* and b* values, total colour difference (∆E), the kinetics of colour change, chemical composition and pH value were determined. Findings - The cross section colour of all samples significantly changed (p<0.05), due to exposition of sausage cuts to air, but significantly smaller changes in colour (p<0.05) were observed in the samples kept at lower temperature. Dry-fermented beef sausage “sucuk” type, produced with selected antioxidants, can be sliced 120 minutes before serving and stored at the temperature of 4°C, and cross section colour changes are unrecognisable, but at the temperature of 20ºC colour changes are significantly greater. Addition of natural antioxidant, rosemary extract and green tea extract, have a positive effect on colour stability of tested sausage “sucuk” type. Originality/value - This paper provides information on colour changes during exposition of dry sausage cuts to air and the findings may be interesting for entrepreneurs whose activity is connected with serving these products in restaurants, catering services or the households.

Green Tea Extract Exposure Pattern Differenzially Affects Acetaminophen-Induced Hepatotoxicity

Planta Medica ◽  
2011 ◽  
Vol 77 (05) ◽  
Author(s):  
A Ali ◽  
X Yang ◽  
Q Shi ◽  
J Greenhaw ◽  
WF Salminen
Keyword(s):  
Green Tea ◽  
Green Tea Extract ◽  
Exposure Pattern ◽  
Tea Extract
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