Effects of thermally modified green tea catechins on the oxidative and hydrolytic stability of butter

Magdalena Mika, Agnieszka Wikiera, Krzysztof Żyła

Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland.

DOI: 10.4236/health.2009.13032                

Abstract

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.

Keywords

Oxidative; Hydrolytic Stability; Antioxidants; Catechins

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	S. Kuriyama, (2008) The relation between green tea consumption and cardiovascular disease as evidenced by epidemiological studies. American Society for Nutrition, 138, 1548S-1553S.
[2]	S. M. Henning, W. Aronson, Y. Niu, F. Cande, N. H. Lee, N. P. Seeram, R-P. Lee, J. Lu, D. M. Harris, A. Moro, J. Hong, L. Pak-Shan, R. J. Bernard, H. G. Ziaee, G. Csathy, V. L. W. Go, H. Wang, D. Heber, (2006) Tea polyphenols and theaflavins are present in prostate tissue of humans and mice after green and black tea consumption. Ameri-can Society for Nutrition, 136, 1839-1843.
[3]	L. Arab and D. Il’yasova, (2003) The epidemiology of tea consumption and colorectal cancer incidence. The Ameri-can Society for Nutritional Sciences, 133, 3310S- 3318S.
[4]	M. P. Almajano, R. Carbo, A. J. L. Jimenez, M. H. Gordon, (2008) Antioxidant and antimicrobial activities of tea in-fusions, Food Chemistry, 108, 55-63.
[5]	Y. Yoda, Z. Q. Hu, W. H. Zhao, T. Shimamura, (2004) Different susceptibilities of Staphylococcus and gram- negative rods to epigallocatechin gallate. Journal of In-fection and Chemotherapy, 10, 55-58.
[6]	H. Wang, G. J. Provan, and K. Helliwell, (2000) Tea fla-vonoids: their functions, utilization and analysis. Trends in Food Science and Technology, 11, 152-160.
[7]	H. Wang and K. Helliwell, (2000) Epimerisation of cate-chins in green tea infusions. Food Chemistry, 70, 337-344.
[8]	Q. J. Zhu, A. Zhang, D. Tsang, Y. Huang, Z. Y. Chen, (1997) Stability of green tea catechins. Journal of Agri-cultural and Food Chemistry, 45, 4624-4628.
[9]	I. Ikeda, Y. Imasato, E. Sasaki, M. Nakayama, H. Nagao, T. Takeo, F. Yayabe, M. Sugano, (1992) Tea catechins decrease micellar solubility and intestinal absorption of cho- lesterol in rats. Biochimica et Biophysica Acta, 1127, 141-146.
[10]	I. Ikeda, M. Kobayashi, T. Hamada, K. Truda, H. Goto, K. Imaizumi, A. Nozawa, A. Sugimoto, T. Kakuda, (2003) Heat-epimerized tea catechins rich in gallocatechin gallate and catechin gallate are more effective to inhibit choles-terol absorption then tea catechins rich in epigallocatechin gallate and epicatechin gallate. Journal of Agricultural and Food Chemistry, 51, 7303-7307.
[11]	Q. He, Y. Lv, K. Yao, (2007) Effects of tea polyphenols on the activities of α-amylase, pepsin, trypsin and lipase. Food Chemistry, 101, 1178-1182.
[12]	I. Ikeda, K. Truda, Y. Suzuki, M. Kobayashi, T. Unno, H. Tomoyori, H. Goto, Y. Kawata, K. Imaizumi, A. Nozawa, T. Kakuda, (2005) Tea catechins with gallolyl moiety suppress postprandialhypetriacyloglycerolemia by de-laying lymphatic transport of dietary fat in rats. Journal Nutrition, 135, 155-159.
[13]	O. Kajimoto, M. Yabune, T. Nakamura, K. Kotani, Y. Suzuki, A. Nozawa, K. Nagata, T. Unno, (2005) Tea cate- chins with gallolyl moiety reduce body weight and fat. Journal of Health Science, 1 (2), 161-171.
[14]	M. Mika, A. Wikiera, K. ?y?a, (2008) Effects of non- fermented tea extracts on in vitro digestive hydrolysis of lipids and on cholesterol precipitation. European Food Research and Technology, 4(226), 731-736.
[15]	J. K. Lin, C. L. Lin, Y. C. Liang, S. Y. Lin-Shiau, and I. M. Juan, (1998) Survey of catechins, gallic acid, and methyl- xanthines in green, oolong, puerh, and black teas. Journal of Agricultural and Food Chemistry, 46, 3635-3642.
[16]	J.A. Buege, and S.D. Aust, (1978) Microsomal lipid per-oxidation. Methods in Enzymology, 52, 302-304.
[17]	K. A. Fliszar, W. P. Wuelfing, Z. Li, and R. A. Reed, (2006) Profiling of medium chain glycerides used in pharma-ceutical formulation development by reversed-phase HP- LC. Journal of Pharmaceutical and Biomedical Analysis, 40, 896-900.
[18]	Z. Y. Chen, Q. J. Zhu, D. Tsang, Y. Huang, (2001) Deg-radation of green tea catechins in tea drinks. Journal of Agricultural and Food Chemistry, 49, 477-482.
[19]	C. M. O’Sullivan, A. M. Lynch, P. B. Lynch, D. S. Buckley, J. P. Kerry, (2004) Assessment of the antioxidant potential of food ingredients in fresh, previously frozen and cooked chicken patties. International Journal of Poultry Science, 3 (5), 337-344.
[20]	M. Mitsumoto, M. N. O’Grady, J. P. Kerry, and D. J. Buckley, (2005) Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Science, 69, 773-779.
[21]	S. Tang, J. P. Kerry, D. Sheehan, D. J. Buckley, P. A. Morrissey, (2001) Antioxidative effect of added tea cate-chins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Research International, 34, 651-657.
[22]	T. L. McCathy, J. P. Kerry, J. F. Kerry, P. B. Lynch, D. J. Buckley, (2001) Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Science, 57, 177-184.
[23]	Z. Y. Chen and P. T. Chan, (1996) Antioxidative activity of green tea catechins in canola oil. Chemistry and Phys-ics of Lipids, 82, 163-172.
[24]	J. Z. Xu, S. Y. V. Yeung, Q. Chang, Y. Huang, and Z. Y. Chen, (2004) Comparison of antioxidant activity and bioavailability of tea epicatechins with their epimers. British Journal of Nutrition, 91, 873-881.
[25]	K.-T. Chung, C. Wei, and M. G. Johnson, (1998) Are tannins a double-edged sword in biology and health? Trends Food Sci. Tech., 9, 168-175.
[26]	[26] Y. Yilmaz, (2006) Novel uses of catechins in food. Trends Food Sci. Tech., 17, 64-71.