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Antioxidant effect of hawk tea extracts on camellia oil oxidation during microwave heating

Xu, Zhou, Li, Xu, Feng, Shiling, Liu, Jing, Zhou, Lijun, Yang, Ruiwu, Ding, Chunbang
Journal für Verbraucherschutz und Lebensmittelsicherheit 2018 v.13 no.4 pp. 391-398
acid value, antioxidant activity, exposure duration, fatty acid composition, herbal tea, leaves, microwave treatment, oils, oxidation, peroxide value, polyphenols, polyunsaturated fatty acids, China
Hawk tea and camellia oil widely consumed in China. In this work, the addition of 3 hawk tea extracts, namely hawk bud tea extract (HBE), hawk primary leaf tea extract and hawk mature leaf tea extract (HME), to camellia oil was evaluated as potential antioxidants against oxidation under microwave heating. Quality parameters (acid value, peroxide value, K₂₇₀ and K₂₃₂), fatty acid composition, total phenols and antioxidant activity were investigated during different microwave heating exposure time (0, 3, 6, and 10 min). Microwave heating significantly increased the peroxide value, K₂₇₀ and K₂₃₂ of camellia oil as a result of oxidation. The addition of hawk tea extracts increased the availability of total phenol content in the samples, and counteracted the rise of quality parameter values, particularly during camellia oil microwave exposure beyond 6 min. In addition, HBE and HME could effectively protect camellia oil against polyunsaturated fatty acids loss, while HPM exhibited a reverse behavior. The correlation analysis between quality parameters, antioxidant activity and total phenols content shown that polyphenols were the important constituents to contribute the resistance of camellia oil oxidation.