Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure

Kevin André Jurgen Huvaere; Jacob Holm Nielsen; Mette Bakman; Marianne Hammershøj; Leif Horsfelt Skibsted; John  Sørensen; Lene Vognsen; Trine Kastrup Dalsgaard

doi:10.1021/jf201139e

Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure

Kevin André Jurgen Huvaere, Jacob Holm Nielsen, Mette Bakman, Marianne Hammershøj, Leif Horsfelt Skibsted, John Sørensen, Lene Vognsen, Trine Kastrup Dalsgaard

33 Citationer (Scopus)

Abstract

The effect of two different antioxidants, EDTA and green tea extract (GTE), used individually or in combination, on the light-induced oxidation of reduced fat soft cheeses (0.2 and 6% fat) was investigated. In samples with 0.2% fat, lipid hydroperoxides as primary lipid oxidation products were not detected, but their interference was suggested from the formation of secondary lipid oxidation products such as hexanal and heptanal. The occurrence of these oxidation markers was inhibited by spiking with 50 ppm EDTA or 750 ppm GTE, or a combination of the two prior to irradiation. In contrast, addition of 50 ppm EDTA to samples with 6% fat was ineffective, but 750 ppm GTE (alone or in combination with EDTA) strongly reduced levels of hexanal and heptanal. Accumulation of primary lipid hydroperoxides was not affected by GTE, hence antioxidative activity was ascribed to scavenging of hexanal and heptanal precursors. These radical intermediates result from hydroperoxide disintegration, and subsequent scavenging by GTE, which acts as a radical sink, corroborates the intense signal observed by electron paramagnetic resonance (EPR) spectroscopy.

Originalsprog	Engelsk
Tidsskrift	Journal of Agricultural and Food Chemistry
Vol/bind	59
Udgave nummer	16
Sider (fra-til)	8718-8723
Antal sider	6
ISSN	0021-8561
DOI	https://doi.org/10.1021/jf201139e
Status	Udgivet - 24 aug. 2011

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10.1021/jf201139e

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Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure. / Huvaere, Kevin André Jurgen; Nielsen, Jacob Holm; Bakman, Mette et al.

I: Journal of Agricultural and Food Chemistry, Bind 59, Nr. 16, 24.08.2011, s. 8718-8723.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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title = "Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure",

abstract = "The effect of two different antioxidants, EDTA and green tea extract (GTE), used individually or in combination, on the light-induced oxidation of reduced fat soft cheeses (0.2 and 6% fat) was investigated. In samples with 0.2% fat, lipid hydroperoxides as primary lipid oxidation products were not detected, but their interference was suggested from the formation of secondary lipid oxidation products such as hexanal and heptanal. The occurrence of these oxidation markers was inhibited by spiking with 50 ppm EDTA or 750 ppm GTE, or a combination of the two prior to irradiation. In contrast, addition of 50 ppm EDTA to samples with 6% fat was ineffective, but 750 ppm GTE (alone or in combination with EDTA) strongly reduced levels of hexanal and heptanal. Accumulation of primary lipid hydroperoxides was not affected by GTE, hence antioxidative activity was ascribed to scavenging of hexanal and heptanal precursors. These radical intermediates result from hydroperoxide disintegration, and subsequent scavenging by GTE, which acts as a radical sink, corroborates the intense signal observed by electron paramagnetic resonance (EPR) spectroscopy.",

author = "Huvaere, {Kevin Andr{\'e} Jurgen} and Nielsen, {Jacob Holm} and Mette Bakman and Marianne Hammersh{\o}j and Skibsted, {Leif Horsfelt} and John S{\o}rensen and Lene Vognsen and Dalsgaard, {Trine Kastrup}",

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AU - Huvaere, Kevin André Jurgen

AU - Nielsen, Jacob Holm

AU - Bakman, Mette

AU - Hammershøj, Marianne

AU - Skibsted, Leif Horsfelt

AU - Sørensen, John

AU - Vognsen, Lene

AU - Dalsgaard, Trine Kastrup

PY - 2011/8/24

Y1 - 2011/8/24

N2 - The effect of two different antioxidants, EDTA and green tea extract (GTE), used individually or in combination, on the light-induced oxidation of reduced fat soft cheeses (0.2 and 6% fat) was investigated. In samples with 0.2% fat, lipid hydroperoxides as primary lipid oxidation products were not detected, but their interference was suggested from the formation of secondary lipid oxidation products such as hexanal and heptanal. The occurrence of these oxidation markers was inhibited by spiking with 50 ppm EDTA or 750 ppm GTE, or a combination of the two prior to irradiation. In contrast, addition of 50 ppm EDTA to samples with 6% fat was ineffective, but 750 ppm GTE (alone or in combination with EDTA) strongly reduced levels of hexanal and heptanal. Accumulation of primary lipid hydroperoxides was not affected by GTE, hence antioxidative activity was ascribed to scavenging of hexanal and heptanal precursors. These radical intermediates result from hydroperoxide disintegration, and subsequent scavenging by GTE, which acts as a radical sink, corroborates the intense signal observed by electron paramagnetic resonance (EPR) spectroscopy.

AB - The effect of two different antioxidants, EDTA and green tea extract (GTE), used individually or in combination, on the light-induced oxidation of reduced fat soft cheeses (0.2 and 6% fat) was investigated. In samples with 0.2% fat, lipid hydroperoxides as primary lipid oxidation products were not detected, but their interference was suggested from the formation of secondary lipid oxidation products such as hexanal and heptanal. The occurrence of these oxidation markers was inhibited by spiking with 50 ppm EDTA or 750 ppm GTE, or a combination of the two prior to irradiation. In contrast, addition of 50 ppm EDTA to samples with 6% fat was ineffective, but 750 ppm GTE (alone or in combination with EDTA) strongly reduced levels of hexanal and heptanal. Accumulation of primary lipid hydroperoxides was not affected by GTE, hence antioxidative activity was ascribed to scavenging of hexanal and heptanal precursors. These radical intermediates result from hydroperoxide disintegration, and subsequent scavenging by GTE, which acts as a radical sink, corroborates the intense signal observed by electron paramagnetic resonance (EPR) spectroscopy.

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DO - 10.1021/jf201139e

M3 - Journal article

C2 - 21721579

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JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 16

ER -

Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure

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