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标题：Effects of thermally modified green tea catechins on the oxidative and hydrolytic stability of butter
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作者：Magdalena Mika ; Agnieszka Wikiera ; Krzysztof Żyła 等
期刊名称：Health
印刷版ISSN：1949-4998
电子版ISSN：1949-5005
出版年度：2009
卷号：1
期号：3
页码：192-196
DOI：10.4236/health.2009.13032
出版社：Scientific Research Publishing
摘要：Green tea catechins are classified as (-)-epi-forms (2R, 3R) or (-)-forms (2S, 3R) with respect to stereoisomerism. The (-)-forms (2S, 3R) in catechin preparations obtained from green tea amounts to approximately 10% of total catechins, whereas the other 90% are (-)-epiforms (2R, 3R). High temperature induces the conversion of (-)-epiforms (2R, 3R) to (-)-forms (2S, 3R). This study investigated the effect of catechin prepa-rations containing 10, 20 and 30% (-)-forms (2S, 3R) on the oxidative and hydrolytic stability of butter. For comparison, butter with δ-tocopherol and BHT and butter without stabilizer were analysed. Butter stability was examined under conditions of refrigeration (8 oC) and freezing (-22 oC) and at temperature of 50 oC and 100 oC. Catechin preparations were more efficient butter stabilizers than BHT and δ-tocopherol. Thermal modification of catechins that led to the genera-tion of 20% of (-) forms (2S, 3R) improved their antioxidative efficacy, but longer treatment lead- ing to the formation of 30% of (-) forms (2S, 3R) decreased their antioxidative activity. The hy-drolytic stability of butter, however, increased as the amount of (-) forms (2S, 3R) increased.
关键词：Oxidative; Hydrolytic Stability; Antioxidants; Catechins