Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2020 Nov;85(11):3786-3796.
doi: 10.1111/1750-3841.15470. Epub 2020 Sep 29.

Effects and mechanism of tea polyphenols on the quality of oil during frying process

Hao-Xiang Gao  1 , Jie Yu  1 , Nan Chen  1 , Wei-Cai Zeng  1   2
Affiliations

Effects and mechanism of tea polyphenols on the quality of oil during frying process

Hao-Xiang Gao et al. J Food Sci. 2020 Nov.

Abstract

The effects and action mechanism of tea polyphenols (TP) on the quality of rapeseed oil during frying process were investigated. Results showed that compared with control, TP (0.04%, w/w) exhibited the remarkable ability to inhibit the deterioration of acid value, peroxide value, anisidine value, viscosity, and color of frying oil. By using gas chromatography-mass spectrometry, frying oil with TP showed the higher content of unsaturated fatty acids (72.79%) and lower content of trans fatty acids (3.36%) than those of control. Meanwhile, frying oil with TP had a higher total phenolic content than control at the same frying time. In addition, the thermo gravimetric-differential scanning calorimetry results showed that TP could increase the oxidation stability of rapeseed oil. Furthermore, according to the Fourier transform infrared and molecular dynamic simulation results, TP could reduce the breaking degree of = C-H bond, C-O-C bond, and C = C bond in oil molecules, and inhibit the oxidation of oil components by inhibiting the generation of free radicals and eliminating free radicals. All present results suggested that TP showed the potential value to be used for protecting the quality of oil during the frying process in food and chemical industries. PRACTICAL APPLICATIONS: The inhibitory effect of tea polyphenols on the deterioration of quality of rapeseed oil during frying was found and the mechanism had also preliminarily interpretation. This work provided a method for monitoring the quality of fry oil and provided the theoretical basis for the use of tea polyphenols in frying.

Keywords: antioxidant; frying process; molecular dynamic simulation; oxidation; rapeseed oil; tea polyphenols.

PubMed Disclaimer

References

REFERENCES

    1. Aladedunye, F., & Przybylski, R. (2009). Degradation and nutritional quality changes of oil during frying. Journal of the American Oil Chemists Society, 86, 149-156. https://doi.org/10.1007/s11746-008-1328-5.
    1. Aladedunye, F., Przybylski, R., & Matthaus, B. (2017). Performance of antioxidative compounds under frying conditions: A review. Critical Reviews in Food Science and Nutrition, 57, 1539-1561. https://doi.org/10.1080/10408398.2013.777686.
    1. Aladedunye, F. A. (2014). Natural antioxidants as stabilizers of frying oils. European Journal of Lipid Science and Technology, 116, 688-706.https://doi.org/10.1002/ejlt.201300267
    1. AOCS. (1989). Official methods and recommended practices of the American Oil Chemists' Society. American Oil Chemists’ Society, Champaign, Method Da, 14-48.
    1. AOCS. (1998). Official methods and recommended practices of the American Oil Chemists' Society. American Oil Chemists’ Society, Champaign, Method Cd, 8-53.

LinkOut - more resources