Preparation Of Organogel With Tea Polyphenols For Enhancing The Antioxidation Properties Of Edible Oil

Tea polyphenols possess outstanding antioxidative properties. The main mechanisms for inhibition of oxidative reactions by tea polyphenols include:scavenging reactive oxygen species; chelating redox-active transition metal ions; and inhibition of "pro-oxidant" enzymes. However, tea polyphenols is severely restricted to be directly used in foods with high lipid content, due to its low solubility in oil phase.In this work, an edible organogel with tea polyphenols was developed, which possessed a high-effective antioxidative function. In order to enhance the dispersibility of the tea polyphenols in the oil phase, a solid lipid-surfactant-tea polyphenols complex (organogel-complex) was firstly prepared by a novel developed method. Then, a food-grade organogel was prepared by mixing this organogel-complex with fresh peanut oil. The antioxidation of organogel with tea polyphenols was studied by oven test at90℃for84h and microwave oven test. In the oven test, the maximum PV of control group was60.77meq·g-1, and the organogel contained tea polyphenols was27.6meq·g-1during the same time. The result showed that its antioxidation was better than the other antioxidations (BHT, PG) during the oven test, but it didn’t show an excellent antioxidative ability during the microwave oven test, and it could speed up the oxidation of edible oil.