Antioxidant Activity of Green Tea and Its Catechins in a Fish Meat Model System
Abstract
The antioxidant activity of ground green tea (GGT) and commercial tea extracts, namely Polyphenon 25 (P-25), Polyphenon 30 (P-30), Polyphenon 60 (P-60), and Nikken Polyphenon 60 (NPP-60), as well as green tea extracts (GTE) prepared on laboratory scale and pure tea catechins, namely, (−)-epicatechin (EC), (−)- epigallocatechin (EGC), (−)-epicatechin gallate (ECG), and (−)-epigallocatechin gallate (EGCG), in a fish meat model system was evaluated. Results so obtained were compared with those of samples containing commonly used antioxidants such as α-tocopherol, butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tert -butylhydroquinone (TBHQ). The ground white muscle of mackerel (model system) was cooked at 75 °C and stored at 4 °C for 7 days. Progression of oxidation was monitored by measuring changes in the 2-thiobarbituric acid-reactive substances and selected and/or total volatile contents of samples. The samples treated with GGT leaves, tea extracts, and pure catechins showed excellent oxidative stability as compared with samples that contained α-tocopherol, BHT, BHA, and TBHQ. The potency of catechins in the prevention of oxidation in fish meat was in the decreasing order EGCG ≈ ECG > EGC ≫ EC. However, EGCG was more effective ( p < 0.05) than TBHQ, as reflected in total volatile and propanal contents in the system studied. Keywords: Antioxidants; green tea; tea extracts; catechins; fish meat; oxidative stability
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Some synthetic antioxidants exhibit poor activities in complex food systems and foods enriched with long chain omega-3 fatty acids.
“Some of the synthetic antioxidants (such as α-tocopherol and BHT) exhibit poor activities in complex food systems [11] and foods enriched with long chain omega-3 fatty acids [12].”
Cites
Shahidi, F., Janitha, P. K., & Wanasundara, P. D. (1992) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399209527581 · Cited by 2,238 · see citing works
Self-citationNatural antioxidants : chemistry, health effects, and applications
Shahidi, F. (1997) · Cited by 677 · see citing works
Self-citationAutoxidation in Food and Biological Systems
Simic, M. G., & Karel, M. (1980) · Springer eBooks · doi:10.1007/978-1-4757-9351-2 · Cited by 496 · see citing works
Isolation and Identification of an Antioxidative Component in Canola Meal
Wanasundara, U. N., Amarowicz, R., & Shahidi, F. (1994) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00042a006 · Cited by 169 · see citing works
Self-citationAntioxidants for vegetable oils
Sherwin, E. R. (1976) · Journal of the American Oil Chemists Society · doi:10.1007/bf02605739 · Cited by 127 · see citing works
A rapid chromatographic method for separation of individual catechins from green tea
Amarowicz, R., & Shahidi, F. (1996) · Food Research International · doi:10.1016/0963-9969(95)00048-8 · Cited by 104 · see citing works
Self-citationStabilization of seal blubber and menhaden oils with green tea catechins
Wanasundara, U. N., & Shahidi, F. (1996) · Journal of the American Oil Chemists Society · doi:10.1007/bf02523382 · Cited by 98 · see citing works
Self-citationEVALUATION OF MALONALDEHYDE AS A MARKER OF OXIDATIVE RANCIDITY IN MEAT PRODUCTS
Shahidi, F., & HONG, C. (1991) · Journal of Food Biochemistry · doi:10.1111/j.1745-4514.1991.tb00147.x · Cited by 90 · see citing works
Self-citationChen, G., Griffin, M., Poyer, J. L., et al. (1990) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(90)90110-5 · Cited by 79 · see citing works
Variations in the amounts of individual flavanols in a range of green teas
Price, W. E., & SPITZER, J. (1993) · Food Chemistry · doi:10.1016/0308-8146(93)90160-h · Cited by 49 · see citing works
Marine Lipids and Their Stabilization with Green Tea and Catechins
Shahidi, F., Wanasundara, U. N., He, Y., et al. (1997) · ACS symposium series · doi:10.1021/bk-1997-0674.ch017 · Cited by 7 · see citing works
Self-citation
Flagged first, then by citations
Cited by
Sorted by citations
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081 · see citing works
The antioxidative properties of holy basil and galangal in cooked ground pork
Juntachote, T., Berghofer, E., Siebenhandl, S., & Bauer, F. (2006) · Meat Science · doi:10.1016/j.meatsci.2005.08.009 · Cited by 199 · see citing works
Sun, Y., Wang, H., Guo, G., Pu, Y., & Yan, B. (2014) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2014.06.058 · Cited by 154 · see citing works
Shahidi, F. (2015) · Handbook of Antioxidants for Food Preservation · doi:10.1016/b978-1-78242-089-7.00001-4 · Cited by 126 · see citing works
Self-citationGyesi, J. N., Opoku, R., & Borquaye, L. S. (2019) · Biochemistry Research International · doi:10.1155/2019/4164576 · Cited by 81 · see citing works
Wang, Z., Ma, X., Li, J., & Cui, X. (2016) · Experimental Gerontology · doi:10.1016/j.exger.2016.07.001 · Cited by 39 · see citing works
- Authors
- He, Y., & Shahidi, F.
- Affiliations
- Memorial University of Newfoundland (CA)
- ORCID
- Shahidi, Fereidoon
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1997-11-01
- Volume
- 45
- Issue
- 11
- Pages
- 4262-4266
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2000291892
- Cited by
- 155
- References
- 11
- Citations by year
- 2025: 4 · 2024: 1 · 2023: 5 · 2022: 5 · 2021: 5 · 2019: 6 · 2018: 5 · 2017: 8 · 2016: 6 · 2015: 8 · 2014: 8 · 2013: 2 · 2012: 12
- FWCI
- 1.92
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- Topics
- Health Sciences › Medicine › Pathology and Forensic Medicine › Tea Polyphenols and Effects
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Keywords
- green tea, tea catechins, epigallocatechin gallate, epicatechin gallate, epigallocatechin, epicatechin, oxidative stability, antioxidants, tert-butylhydroquinone, butylated hydroxytoluene, BHA, alpha-tocopherol, lipid oxidation, volatile compounds, propionaldehyde
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
