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Article: Trapping effects of green and black tea extracts on peroxidation-derived carbonyl substances of seal blubber oil

TitleTrapping effects of green and black tea extracts on peroxidation-derived carbonyl substances of seal blubber oil
Authors
KeywordsAcrolein
Egcg
Seal Blubber Oil
Spme
Tea Extracts
Issue Date2009
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2009, v. 57 n. 3, p. 1065-1069 How to Cite?
AbstractGreen and black tea extracts were employed to stabilize seal blubber oil at 60°C for 140 h. On the basis of the headspace SPME-GC-MS analysis, with the addition of green/black tea extracts, the contents of acetaldehyde, acrolein, malondialdehyde, and propanal, four major lipid peroxidation products, were reduced. The inhibition rates of acrolein formation by green tea and black tea extracts were 98.40 and 96.41% respectively, and were 99.17 and 98.16% for malondialdehyde, respectively, much higher than the inhibition of the formation of acetaldehyde and propanal. Because malondialdehyde and acrolein are reactive carbonyl species (RCS) and recent studies have suggested that phenolics can directly trap RCS, this study also investigated whether green tea polyphenols can trap acrolein or not. Acrolein was reduced by 90.30% in 3 h of incubation with (-)-epigallocatechin-3-gallate (EGCG). Subsequent LC-MS analysis revealed the formation of new adducts of equal molars of acrolein and EGCG. The reaction site for acrolein was elucidated to be the A ring of EGCG as evidenced by LC-MS/MS analysis and by testing of the acrolein-trapping capacities of the analogous individual A, B, and C rings of EGCG. Thus, EGCG's direct trapping of RCS may also contribute to the significant reduction of acrolein and other aldehydes in the peroxidation of seal blubber oil. © 2009 American Chemical Society.
Persistent Identifierhttp://hdl.handle.net/10722/179118
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorZhu, Qen_US
dc.contributor.authorLiang, CPen_US
dc.contributor.authorCheng, KWen_US
dc.contributor.authorPeng, Xen_US
dc.contributor.authorLo, CYen_US
dc.contributor.authorShahidi, Fen_US
dc.contributor.authorChen, Fen_US
dc.contributor.authorHo, CTen_US
dc.contributor.authorWang, Men_US
dc.date.accessioned2012-12-19T09:52:07Z-
dc.date.available2012-12-19T09:52:07Z-
dc.date.issued2009en_US
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2009, v. 57 n. 3, p. 1065-1069en_US
dc.identifier.issn0021-8561en_US
dc.identifier.urihttp://hdl.handle.net/10722/179118-
dc.description.abstractGreen and black tea extracts were employed to stabilize seal blubber oil at 60°C for 140 h. On the basis of the headspace SPME-GC-MS analysis, with the addition of green/black tea extracts, the contents of acetaldehyde, acrolein, malondialdehyde, and propanal, four major lipid peroxidation products, were reduced. The inhibition rates of acrolein formation by green tea and black tea extracts were 98.40 and 96.41% respectively, and were 99.17 and 98.16% for malondialdehyde, respectively, much higher than the inhibition of the formation of acetaldehyde and propanal. Because malondialdehyde and acrolein are reactive carbonyl species (RCS) and recent studies have suggested that phenolics can directly trap RCS, this study also investigated whether green tea polyphenols can trap acrolein or not. Acrolein was reduced by 90.30% in 3 h of incubation with (-)-epigallocatechin-3-gallate (EGCG). Subsequent LC-MS analysis revealed the formation of new adducts of equal molars of acrolein and EGCG. The reaction site for acrolein was elucidated to be the A ring of EGCG as evidenced by LC-MS/MS analysis and by testing of the acrolein-trapping capacities of the analogous individual A, B, and C rings of EGCG. Thus, EGCG's direct trapping of RCS may also contribute to the significant reduction of acrolein and other aldehydes in the peroxidation of seal blubber oil. © 2009 American Chemical Society.en_US
dc.languageengen_US
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.subjectAcroleinen_US
dc.subjectEgcgen_US
dc.subjectSeal Blubber Oilen_US
dc.subjectSpmeen_US
dc.subjectTea Extractsen_US
dc.titleTrapping effects of green and black tea extracts on peroxidation-derived carbonyl substances of seal blubber oilen_US
dc.typeArticleen_US
dc.identifier.emailChen, F: sfchen@hku.hken_US
dc.identifier.emailWang, M: mfwang@hku.hken_US
dc.identifier.authorityChen, F=rp00672en_US
dc.identifier.authorityWang, M=rp00800en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1021/jf802691ken_US
dc.identifier.pmid19154106-
dc.identifier.scopuseid_2-s2.0-61449259081en_US
dc.identifier.hkuros163914-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-61449259081&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume57en_US
dc.identifier.issue3en_US
dc.identifier.spage1065en_US
dc.identifier.epage1069en_US
dc.identifier.isiWOS:000263042800041-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridZhu, Q=54909442800en_US
dc.identifier.scopusauthoridLiang, CP=7403280384en_US
dc.identifier.scopusauthoridCheng, KW=12141247000en_US
dc.identifier.scopusauthoridPeng, X=23995738500en_US
dc.identifier.scopusauthoridLo, CY=8384768400en_US
dc.identifier.scopusauthoridShahidi, F=35510737700en_US
dc.identifier.scopusauthoridChen, F=7404907980en_US
dc.identifier.scopusauthoridHo, CT=7404652573en_US
dc.identifier.scopusauthoridWang, M=7406691844en_US

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