Tea Catechin
Ministry of Education and Training Nong Lam University Faculty of Food Science and Technology
FOOD SCIENCE SEMINAR
Subject: Effects of Catechin in Meat and Meat Product:
Chelating Activity and Free Radical Scaveging
Instructor: Student’s name – ID: Vũ Thị Lâm An Đoàn Thị Ngọc Bích – 019125014 Tưởng Thị Hồng Hạnh – 09125042 Đỗ Thị Thu Trang – 09125258 Nguyễn Phương Trúc – 09125193 Class: DH09TP
Ho Chi Minh City
Academic year: 2012 – 2013
EFFECTS OF CATECHIN IN MEAT AND MEAT PRODUCT: CHELATING ACTIVITY AND FREE RADICAL
SCAVEGING
Đoàn Thị Ngọc Bích, Tưởng Thị Hồng Hạnh, Đỗ Thị Thu Trang,
Nguyễn Phương Trúc
Department of Food Science and Technology, Nong Lam University, Room 200B,
Cam Tu Building, Vietnam
Abstract
Tea catechins (TC) not only have many functions on human health but also have functions in food preservation and food industry. Tea catechins have many effects on food, especially preventing lipid oxidation by its antioxidant ability. In this report, chelating activity of catechins on Fe2+ ions and free radical scavenging ability on chicken meat to prevent rancidity by lipid oxidation at different concentrations and with different types of TC were studied.
Keywords: Tea catechin (TC), lipid oxidation, antioxidants. 1. Introduction
Catechins are a type of antioxidant found in the greatest abundance in the leaves of the green tea. In smaller amounts, they are found in other foods such as red wine, chocolate, berries, and apples.
Polyphenols are the main compounds of green tea and there is a class of polyphenolic flavonoids
FOOD SCIENCE SEMINAR
Subject: Effects of Catechin in Meat and Meat Product:
Chelating Activity and Free Radical Scaveging
Instructor: Student’s name – ID: Vũ Thị Lâm An Đoàn Thị Ngọc Bích – 019125014 Tưởng Thị Hồng Hạnh – 09125042 Đỗ Thị Thu Trang – 09125258 Nguyễn Phương Trúc – 09125193 Class: DH09TP
Ho Chi Minh City
Academic year: 2012 – 2013
EFFECTS OF CATECHIN IN MEAT AND MEAT PRODUCT: CHELATING ACTIVITY AND FREE RADICAL
SCAVEGING
Đoàn Thị Ngọc Bích, Tưởng Thị Hồng Hạnh, Đỗ Thị Thu Trang,
Nguyễn Phương Trúc
Department of Food Science and Technology, Nong Lam University, Room 200B,
Cam Tu Building, Vietnam
Abstract
Tea catechins (TC) not only have many functions on human health but also have functions in food preservation and food industry. Tea catechins have many effects on food, especially preventing lipid oxidation by its antioxidant ability. In this report, chelating activity of catechins on Fe2+ ions and free radical scavenging ability on chicken meat to prevent rancidity by lipid oxidation at different concentrations and with different types of TC were studied.
Keywords: Tea catechin (TC), lipid oxidation, antioxidants. 1. Introduction
Catechins are a type of antioxidant found in the greatest abundance in the leaves of the green tea. In smaller amounts, they are found in other foods such as red wine, chocolate, berries, and apples.
Polyphenols are the main compounds of green tea and there is a class of polyphenolic flavonoids
References: 3. Tuty A, Akihiro T, Tomoyuki Y, Tomio I. Antioxidative activity and catechin content of four kinds of Uncaria gambir extracts from West Sumatra, Indonesia. African J. Biochem. Res. 2001, 5, 33 – 38. 5. Varnam, A.H.; Sutherland, J.P. Meat and Meat Products: Technology, Chemistry and Microbiology; Chapman & Hall: London, 1995. 7. Hara, Y. Green Tea: Health Benefits and Application; Marcel Dekker: New York, 2001. 8. Wan, X.; Li, D.; Zhang, Z. Antioxidant properties and mechanisms of tea polyphenols. In Tea and Tea Products: Chemistry and Health-Promoting Properties; Ho, C.T.; Lin, J.K.; Shahidi, F., Eds.; CRC Press: Boca Raton, FL, 2009; 131–160.