Qin Zhu, Chia-Pei Liang, Ka-Wing Cheng, Xiaofang Peng, Chih-Yu Lo, Fereidoon Shahidi, Feng Chen, Chi-Tang Ho, Mingfu Wang
Green and black tea extracts were employed to stabilize seal blubber oil at 60 degrees 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...
February 11, 2009: Journal of Agricultural and Food Chemistry