AI Article Synopsis
- This study explored the antioxidative effects of green tea extract (GTE) and ethylenediaminetetraacetic acid (EDTA) in improving the oxidation resistance of oleogel made from high oleic soybean oil.
- Adding 300 ppm of GTE notably reduced free radicals and lipid hydroperoxides, extending the lag phase of oxidation by 5 days.
- A combination of 300 ppm GTE and 75 ppm EDTA showed a synergistic effect in slowing down oxidation, and using the oleogel instead of shortening improved the oxidative stability of cookies even without added antioxidants.
Article Abstract
In this study, green tea extract (GTE) and/or ethylenediaminetetraacetic acid (EDTA) were incorporated into the expeller-pressed high oleic soybean oil (EPHOSO) oleogel and their antioxidative activity on the oleogel oxidation was investigated. Electron paramagnetic resonance (EPR) confirmed that heating EPHOSO at 90 °C for 30 min during oleogel preparation did not accelerate free radical formation. Moreover, the addition of GTE at 300 ppm significantly reduced the levels of both free radicals and lipid hydroperoxides, effectively extending the lag phase by 5 days. In contrast, EDTA at a lower concentration (75 ppm) was more efficient in preventing the formation of propanal than at a higher concentration (150 and 300 ppm). Synergistic effects were recorded in retarding free radicals and lipid hydroperoxides when 300 ppm of GTE and 75 ppm of EDTA was applied. Furthermore, replacing shortening with the oleogel significantly enhanced the oxidative stability of cookies, even without any antioxidants.
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| http://dx.doi.org/10.1016/j.foodchem.2024.142613 | DOI Listing |
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