Next Article in Journal
Nitric Oxide-Releasing Polymeric Materials for Antimicrobial Applications: A Review
Previous Article in Journal
Preparation and Evaluation of Resveratrol-Loaded Composite Nanoparticles Using a Supercritical Fluid Technology for Enhanced Oral and Skin Delivery
Open AccessArticle

The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts

Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 61-624 Poznań, Poland
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(11), 555; https://doi.org/10.3390/antiox8110555
Received: 9 October 2019 / Revised: 9 November 2019 / Accepted: 12 November 2019 / Published: 15 November 2019
The aim of the study was to determine correlations between the concentration of thiamine in systems and indicators of the antioxidative activity of ethanol tea extracts in the presence of soybean oil. Variability of the thiamine form was assumed by comparison of the influence of thiamine hydrochloride or thiamine pyrophosphate and fermentation of ethanol tea extracts. The study provides practical knowledge about the antioxidative activity of ethanol tea extracts in products containing fat and thiamine. The study showed that all tea extracts exhibited higher antioxidative activity in the presence of thiamine amounts of 0.1 and 0.8 mg/100 g. The antioxidative activity of ethanol tea extracts was significantly reduced when the concentrations were higher than the natural level for foods (over 1.0 mg/100 g). The systems containing white tea extract were the most vulnerable, whereas those with black tea were the least vulnerable. The presence of thiamine pyrophosphate in the system was more strongly correlated with reduced activity of the extracts than the presence of thiamine hydrochloride. View Full-Text
Keywords: oils; thiamine; ethanol tea extracts; antioxidants; oxidative stability oils; thiamine; ethanol tea extracts; antioxidants; oxidative stability
Show Figures

Figure 1

MDPI and ACS Style

Piechocka, J.; Szymandera-Buszka, K.; Kobus-Cisowska, J.; Gramza-Michałowska, A.; Jędrusek-Golińska, A. The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts. Antioxidants 2019, 8, 555.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop