Date Received: Jun 19, 2023
Date Published: Mar 29, 2024
Views
Download
Section:
How to Cite:
Exploitation of Catechin Extract from Pruned Tea Leaves as a Promising Food Preservative Against Lipid Oxidation
,
Tran Thi Hoai
1
,
Hoang Lan Phuong
1
,
Nguyen Van Lam
1
Keywords
Phenolic compounds, catechin extraction, response surface methodology, lipid oxidation
Abstract
In Vietnam, a tea-producing country, the tea buds and top three leaves are normally used for tea production while older leaves are pruned and discarded as agricultural waste in the winter. The present study aimed to exploit catechins from pruned tea leaves and use them as natural antioxidants for applications in the food industry. Catechins were analyzed using the guideline of ISO 14502-2-2005 by HPLC-MWD. The contents of catechins in pruned tea leaves of ten popular tea varieties were relatively high, ranging from 65.57 to 136.88 mg/g dry weight. The optimized conditions for catechin extraction from Phuc Van Tien pruned tea leaves (one of the varieties with a high catechin content) were found using response surface methodology as follows: a liquid-to-solid ratio of 21.6/1 at 70oC for 31 minutes. The catechin-rich extract powder was added to sesame oil to inhibit lipid oxidation. During oil accelerated oxidation at 60oC, the catechin-rich extract powder inhibited the increase of the peroxide value compared with the negative and positive controls (no preservative and added tert-butylhydroquinone, respectively). Significant positive correlations between the decrease of catechin content and the inhibition of peroxide formation (r = 0.91, 0.94, 0.95, 0.97, and 0.96 for catechin, epigallocatechin gallate, epigallocatechin, epicatechin gallate, and epicatechin, respectively, P <0.05) proved that the inhibition of peroxide formation in the sesame oil was essentially due to the antioxidant capacity of the catechins in the pruned tea leaf extract. Catechin extracts from pruned tea leaves are potential sources of natural antioxidants for oil preservation.
References
Bharti R. & Singh B. (2019). Green tea (Camellia assamica) extract as an antioxidant additive to enhance the oxidation stability of biodiesel synthesized from waste cooking oil. Fuel. 262: 116658. DOI: 10.1016/j.fuel.2019.116658.
Bellés M., Alonso V., Roncalés P. & Beltrán A. J. (2019). Sulfite-free lamb burger meat: antimicrobial and antioxidant properties of green tea and carvacrol. Journal of the Science of Food and Agriculture. 99: 464-472. DOI: 10.1002/jsfa.9208
Bucić-Kojić A., Planinić M., Tomas S., Bilić M. & Velić D. (2007). Study of solid–liquid extraction kinetics of total polyphenols from grape seeds. Journal of Food Engineering. 81: 236-242. DOI: 10.1016/j.jfoodeng.2006.10.027.
Cao G., Sofic E. & Prior R. L. (1997). Antioxidant and prooxidant behavior of flavonoids: structure-activity relationships. Free Radical Biology and Medicine. 22: 749-60. DOI: 10.1016/S0891-5849(96)00351-6.
Chen Z & Chan P. (1996). Antioxidative activity of green tea catechins in canola oil. Chemistry and Physics of Lipids. 82: 163-172. DOI: 10.1016/0009-3084(96)02587-X.
Fıçıcılar B. B., Gençcelep H. & Özen T. (2018). Effects of bay leaf (Laurusnobilis) and green tea (Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging. CyTA - Journal of Food. 16: 848-858. DOI: 10.1080/19476337.2018.1485747.
Gulua L., Turmanidze T., Jgenti M. & Gurielidze M. (2019). Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine lees. Brazilian Journal of Food Technology. 22. DOI: 10.1590/1981-6723.23018.
Hara Y. (2001). Green tea: Health benefits and applications (pp. 28). CRC press. New York.
ISO 14502-2 (2005). Determination of substances characteristic of green and black tea - Part 2: Content of catechins in green tea - Method using high-performance liquid chromatography.
ISO 3960: 2007. Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination.
Khoa G. T, Thuat B. Q, Manh N. X & Duez P. (2017). Polyphenolic compounds and antioxidative activity of the Shan tea (Cammellia sinensis var.Shan). Vietnam Journal of Agriculture Sciences. 15: 509-518.
Lai T. N. H., André C. M., Rogez H., Mignolet E., Nguyen T. B. T. & Larondelle Y. (2015). Nutritional composition and antioxidant properties of the sim fruit (Rhodomyrtus tomentosa). Food Chemistry. 168: 410-416. DOI: 10.1016/j.foodchem.2014.07.081.
Lu J. L., Wang D. M., Shi X. G., Yang D. P., Zheng X. Q. & Ye C. X. (2009). Determination of purine alkaloids and catechins in different parts of Camellia assamica var. kucha by HPLC‐DAD/ESI‐MS/MS. Journal of the Science of Food and Agriculture. 89: 2024-2029. DOI: 10.1002/jsfa.3683.
Nain C. W., Berdal G., Thao P. T. P., Mignolet E., Buchet M., Page M. & Larondelle Y. (2021). Green tea extract enhances the oxidative stability of DHA-rich oil. Antioxidants. 10: 982. DOI: 10.3390/antiox10060982.
Prasanth M. L., Sivamaruthi B.S., Chaiyasut C. & Tencomnao T. (2019). A Review of the role of green tea (Camellia sinensis) in antiphotoaging, stress resistance, neuroprotection, and autophagy. Nutrients. 11: 474. DOI: 10.3390/nu11020474.
Roy M. K., Koide, M., Rao T. P., Okubo T., Ogasawara T. & Juneja R. L. (2010). ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content. International Journal of Food Sciences and Nutrition. 61: 109-124. DOI: 10.3109/09637480903292601.
Salta F. N., Mylona A., Chiou A. & Boskou G. (2007). Oxidative stability of edible vegetable oils enriched in polyphenols with olive leaf extract. Food Science and Technology International. 13: 413-421. DOI: 10.1177/1082013208089563.
Shahidi F. (2005). Bailey’s industrial oil and fat products (6th ed.). John Wiley & Sons, Ltd: 439.
Shahidi, F. (2015). Handbook of antioxidants for food preservation (1st ed.). Woodhead Publishing. United Kingdom: 224-225.
Song R., Kelmana D., Johns K. L. & Wright A. D. (2012). Correlation between leaf age, shade levels, and characteristic beneficial natural constituents of tea (Camellia sinensis) grown in Hawaii. Food Chemistry. 133(3): 707-714. DOI: 10.1016/j.foodchem.2012.01.078.
Toschi T. G., Bordoni A., Hrelia S., Bendini A., Lercker G. & Biagi P. L. (2000). The protective role of different green tea extracts after oxidative damage is related to their catechin composition. Journal of Agriculture and Food Chemistry. 48: 3973-3978. DOI: 10.1021/jf000499g.
Vuong Q. V., Golding J . B., Nguyen M. H. & Roach P. D. (2012). Production of caffeinated and decaffeinated green tea catechin powders from underutilised old tea leaves. Journal of Food Engineering. 110: 1-8. DOI: 10.1016/j.jfoodeng.2011.12.026.
Wu C., Xu, H., Héritier J. & Andlauer W. (2012). Determination of catechins and flavonol glycosides in Chinese tea varieties. Food Chemistry. 132: 144-149. DOI: 10.1016/j.foodchem.2011.10.045.
Yang A., Cheng F., Tong P. & Chen H. (2017). Effect of tea polyphenol and nisin on the quality of tortoise (Trachemys scripta elegans) meat during chilled storage. Journal of Food Processing and Preservation. 41(6): e13308. DOI: 10.1111/jfpp.13308.
Zandi P. & Gordon M. H. (1999). Antioxidant activity of extracts from old tea leaves. Food Chemistry. 64: 285-288. DOI: 10.1016/S0308-8146(98)00047-8.