GREEN TEA CATECHINS AS INHIBITORS OF OXIDATION OF MEAT LIPIDS

Antioxidant activity of green tea catechins, namely, epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechi n gallate (EGCG) was evaluated in a meat model system. The inhibitory effect on thiobarbituric acid (TBA) values of catechins was concentrat ion dependent, being highest at 200 mg/kg At 200 mg/kg, the antioxidan t activity of catechins as evaluated by TEA values was EGCG approximat e to ECG > EGC > EC. The hexanal and pentanal contents in the headspac e volatiles of meats treated with catechins at 200 mg/kg was also eval uated These results indicated that EGCG was most active followed by EC G and EGG; EC was least effective. In comparison with alpha-tocopherol , catechins were generally more effective in controlling oxidation of meat lipids. Based on TEA results, butylated hydroxytoluene (BHT) was less effective, but exerted a better effect than catechins in preventi on of oxidation as evidenced by the hexanal/pentanal data.