Antioxidant effect of green-tea extracts on peroxidation of eels
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Water and ethanol extracts of green tea were analyzed for their antioxidative properties on peroxidation of eel. As a pre-treatment, eels were treated with green tea extract (approximately two times the weight of eels) for 1 h and cleaned with water. The DPPH radical scavenging effect, ABTS scavenging effect, acid value, peroxide value, carbonyl value, and TBA value of eel, and antioxidant effect on linoleic acid and eel oil were investigated. Ethanol extract of green tea showed the highest DPPH radical scavenging. Regarding ABTS scavenging activity, ethanol extract of green tea was more effective than water extract (p<0.05). Both ethanol and water extracts showed higher ABTS scavenging effects than 10 mM vitamin C. Acid value and peroxide value were lowest for water extract, followed by ethanol extract and vitamin C. Carbonyl values of green tea extracts increased only 6-9 percent by the end of 21 days of refrigeration, indicating their ability to reduce carbonyl compounds. TBA values of green tea extract- and vitamin C-treated eels were 4.6 and 5.6, respectively. Green tea extracts prevented oxidative rancidity and linoleic acid peroxidation. The ethanol extract was more effective than water extract in preventing linoleic acid peroxidation. In conclusion, pre-treatment with ethanolic extract (30°, Soju) of green tea was found to be effective in preventing peroxidation of eels in refrigeration.
Abstract
Water and ethanol extracts of green tea were analyzed for their antioxidative properties on peroxidation of eel. As a pre-treatment, eels were treated with green tea extract (approximately two times the weight of eels) for 1 h and cleaned with water. The DPPH radical scavenging effect, ABTS scavenging effect, acid value, peroxide value, carbonyl value, and TBA value of eel, and antioxidant effect on linoleic acid and eel oil were investigated. Ethanol extract of green tea showed the highest DPPH radical scavenging. Regarding ABTS scavenging activity, ethanol extract of green tea was more effective than water extract (p<0.05). Both ethanol and water extracts showed higher ABTS scavenging effects than 10 mM vitamin C. Acid value and peroxide value were lowest for water extract, followed by ethanol extract and vitamin C. Carbonyl values of green tea extracts increased only 6-9 percent by the end of 21 days of refrigeration, indicating their ability to reduce carbonyl compounds. TBA values of green tea extract- and vitamin C-treated eels were 4.6 and 5.6, respectively. Green tea extracts prevented oxidative rancidity and linoleic acid peroxidation. The ethanol extract was more effective than water extract in preventing linoleic acid peroxidation. In conclusion, pre-treatment with ethanolic extract (30°, Soju) of green tea was found to be effective in preventing peroxidation of eels in refrigeration.
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