Food and Fermentation Industries >

2018 , Vol. 44 >Issue 3: 199

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.014972

Study on antioxidation and frying stability of Jietan tea extracts on edible oil  

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  • 1(College of Biological and Food Engineering, Huaihua University, Huaihua 418008, China)
    2(Wuhan Science Research & Design Institute, State Administration of Grain, Wuhan 430079, China)
    3(Dazhou Food and Drug Inspection and Testing Center, Dazhou 635000, China)  

Online published: 2018-03-26

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Abstract

Three kinds of different polar solvents were used to obtain Jietan tea extracts by ultrasonic-assisted extraction. A systematic study on antioxidation and frying properties of Jietan tea extracts on edible oil was tested by the Schaal oven method and frying test. The results showed that three kinds of extracts all showed certain antioxidative activities and the best one was the ethanol extract. All extracts were better than synthetic BHT, and some performances such as p-anisidine value 36.55 and acid value 1.22 KOHmg/g were even better than that of synthetic antioxidant TBHQ p-anisidine value of 50.80 and acid value of 1.52 KOH mg/g.

Key words： Jietan tea; extracts; antioxida;

Cite this article

ZHANG Hai-long et al . Study on antioxidation and frying stability of Jietan tea extracts on edible oil  [J]. Food and Fermentation Industries, 2018 , 44(3) : 199 . DOI: 10.13995/j.cnki.11-1802/ts.014972

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