ANTIOXIDATIVE ACTIVITY OF GREEN TEA POLYPHENOLS IN EDIBLE OILS

The antioxidant activity of green tea polyphenols in several edible oi ls and fried noodle was investigated. The green tea polyphenols consis ted of 27.1% (-)-epigallocatechin-3-gallate, 19.3% (+)-gallocatechin, 16.7% (-)-gallocatechin-3-gallate, 16.1% (-)-epigallocatechin, 8.1% (- )-epicatechin-3-gallate, 7.5% (-)-epicatechin, and 5.2% (+)-catechin. The antioxidant effect of green tea polyphenols in lard and soybean oi l was dose-dependent, but tocopherol was less effective. Compared to B HA and tocopherol, green tea polyphenols showed a stronger antioxidati ve activity on fish oil. Noodles were fried in lard containing green t ea polyphenols at several concentrations. The oxidative stability of t he noodle was proportional to the green tea polyphenol concentration i n lard.