Peer-Reviewed Journal Details
Mandatory Fields
Tang, SZ,Kerry, JP,Sheehan, D,Buckley, DJ;
Food Chemistry
Antioxidative mechanisms of tea catechins in chicken meat systems
Optional Fields
antioxidants free radical scavenging lipid oxidation metal ion chelation tea catechins alpha-tocopherol alpha-tocopheryl acetate DIETARY ALPHA-TOCOPHEROL GREEN TEA LIPID OXIDATION POLYPHENOLS CANCER OIL SUPPLEMENTATION CHEMOPREVENTION PEROXIDATION DERIVATIVES
The effects of dietary tea catechins (TC) supplementation at levels of 50 (TC50), 100 (TC100) 200 (TC200), and 300 (TC300) mg/ kg feed on oxidative stability and on protection of a-tocopherol (VE) in long-term frozen stored (-20 degrees Cx 12 months) chicken breast and thigh meat were investigated. Dietary TC (TC200) showed inhibiting effects on lipid oxidation equivalent to dietary alpha -tocopheryl acetate (VEA200) for long-term frozen stored chicken meat. The level of VE in long-term stored frozen chicken meat from TC dietary treatments (TC50, TC100, TC200 and TC300) was significantly (P <0.05) higher than that of meat from control diet containing no TC (C). The protective effects of TC against VE-depletion may partly elucidate the antioxidant activity of TC in vivo. The effects of TC on iron-induced docosahexacnoic acid (DHA)-incorporated L-oc-phosphatidylcholine (PC) liposome oxidation, and on Fe2+-chelating and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging were also examined. Added TC showed significantly (P < 0.05) higher antioxidant activity in oxidized DHA-PC liposomes than in controls. In addition to chelating effects on Fe2(+). TC showed strong scavenging capacity for the DPPH free radical. The strong free radical-scavenging ability plus the iron-chelating effects of TC provide a plausible mechanism for the antioxidant effects of added TC in the in vitro meat system. (C) 2001 Elsevier Science Ltd. All rights reserved.
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