Browse > Article

Oxidative Stability of Green Tea-Added Mayonnaise  

박찬성 (경산대학교 식품영양학과)
박어진 (가톨릭상지대학 식품영양과)
Publication Information
Korean journal of food and cookery science / v.18, no.4, 2002 , pp. 407-412 More about this Journal
Abstract
The purpose of this study was to investigate the oxidative stability of green tea-added mayonnaise during storage at 5, 15 and 25$\^{C}$. Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and added with 0.1, 0.3 and 0.5% of green tea powder for experiment. Peroxide values (POV) of each mayonnaise were compared during storage for 13 weeks. POVs of control mayonnaise stored at 5, 15 and 25$\^{C}$ for 13 weeks were 28.0, 63.5 and 144.4 meq/kg, respectively. Oxidative stability of green tea-added mayonnaise was increased with increasing concentration of green tea in mayonnaise, but it was decreased with increasing storage temperature. The addition of green tea at 0.5% extended the induction period of mayonnaise significantly (p<0.05) at each temperature. Relative antioxidant effect (RAE) of mayonnaise containing 0.1% of green tea were 226%, 188% and 143% during storage at 5, 15 and 25$\^{C}$, respectively, and it was increased with increasing green tea concentration in mayonnaise. The results suggested that the use of green tea is valuable to inhibit the oxidation of mayonnaise as a natural antioxidant.
Keywords
green tea; oxidative stability; peroxide value; mayonnaise;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kim, J.I. and Ko, Y.S. : A study on the components of various domestic and foreign made mayonnaise. Korean J. Soc. Food Sci., 6(1):51, 1990
2 Korea national statistical office : The cause of death statistics (http://www.nso.go.kr/cgi-bin/sws_999.cgi)
3 Mates, J.M. Perez, C., Castro, I. : Antioxidant enzymes and human diseases. Clin. Biochem., 32(8):595, 1999   DOI   ScienceOn
4 Barry, H. : Free radicals, antioxidants, and human disease : curiosity, cause, or consequence. Lancet, 344:721, 1994   DOI   ScienceOn
5 Ryu, S.M. and Chang, N.S. : Antioxidative effects of green tea powder diet against ethanol - Induced oxidative damage in 9 month old rat brain regions. Korean J. Nutr., 35(1):24, 2002
6 Park, C.S. and Park, G.S. : Effect of green tea on the survival of Escherichia coli O157:H7 and Salmonella typhimurium in mayonnaise. Korean J. Soc. Food Cookery Sci., 18(1):57, 2002
7 Cho, H.S. and Ahn, M.S. : Antioxidative effect of phenolic acids in defatted perilla flour on soybean oil. Korean J. Soc. Food Sci., 15(1):55, 1999
8 Jacobsen, C., Hartvigsen, K., Lund, P., Meyer, A.S., Adler-Nissen, J. and Holstborg J.：Oxidation in fish-oil-enriched mayonnaise. 1. Assessment of propyl gallate as an antioxidany by discriminant partial least squares regression analysis. Eur. Food Res. Technol., 210:13-30, 1999   DOI
9 Branen, A.L. : Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. JAOCS, 52:59, 1975   DOI
10 Niki, E., Yamamoto, Y., Komura, E., sato, K. : Membrane damage due to lipid oxidation. Am. J. Clin. Nutr., 53:201, 1991   DOI
11 A.O.A.C. : Official Methods of Analysis, 16th ed., Association of Official Analytical Chemists, Washington. D.C., 1995
12 Jeon, J.R. and Park, G.S. : Korean green tea by Ku Jeung Ku Po's 1. Analysis of general compositions and chemical compositions. Korean J. Soc. Food Sci., 15(2):95, 1999
13 Mecocci, P., MacGarvey, U., Kaufman, A.E., Koontz, D., Shoffner, J.M., Wallace, Beal, M.F. : Oxidative damage to mitocondrial DNA shows marked age-dependent increase in human brain. Am. Neurol., 24:609, 1993
14 Oh, H.M. and Kim, M.K. : Effects of dried leaf powders, water and ethanol extracts of persimmon and green tea leaves on lipid metabolism and antioxidative capacity in 12 - month - old rats. J, Nutr., 34(3):285, 2001
15 Song, H.S., Lee, H.K. and Kang, M.H. : Antimutagenic effects of water extracts of persimmon leaf tea, green tea and Oolong tea on reversion and survival of selectred Salmonella tester strains. J. Korean Soc. Food Sci. Nutr., 28(3):599, 1999
16 Brewer, M.S., Sprouls, G.K. and Russon, C. : Consumer attitudes toward food safety issues. J. Food Safety, 14:63, 1994   DOI   ScienceOn
17 Rhi, J,W., and Shin, H.S. : Antioxidant effect of aqueous extract obtained from green tea. Korean J. Food Sci. Technol., 25(6):759, 1993
18 Shutenko, Z., Henry, Y., Pinard, E., Seylaz, J., Potier, P.,Berthet, F., Girard, P., Sercombe, R. : Influence of the antioxidant quercetin in vivo on the level of nitric oxide determined by electron paramagnetic resonance in rat brain during global ischemia and reperfusion. Biochem. Pharmacol., 57:199, 1999   DOI   PUBMED   ScienceOn
19 Serafini, M., Ghiselli, A. and Luzzi-Ferro, A. : In vivo antioxidant effect of green and black tea in man. European J. Clin. Nutr., 50:28, 1996
20 Chang, Y.S., Choi, U., Shin, D.H. and Shin, J.I. : Synergistic effect of Rhus javanica Linne ethanol extract containing several synergist. Korean J. Food Sci. Technol., 24(2):149, 1992
21 Chai, Y.A., Ku, J.O., Suh, H.S. and Lee : Basic biostatistics. Hyang-Moon Sa, Seoul, P.37, 177, 1991
22 Kim, J.W., Nishizawa, Y., Cha, G.S. and Choi, C.U. : Oxidative stability of perilla blended oils in mayonnaise preparation. Korean J. Food Sci. Technol., 23(5):568, 1991
23 Weiss, T.J. : Mayonnaise and salad dressing. In Food oils and their uses. 2nd Ed., Avi Publishing Company, Inc., Westport, Connecticut, P.211, 1983
24 Fijiiki, H., Suganuma, M., Okabe, S., Komori, A., Sueoka, N., Kozu, T. and Sakai, Y. : Japanese green tea as a cancer preventive in humans. Nutr. Rev., 54:S67-S70, 1996   DOI   ScienceOn
25 Chung, H.Y. and Yokozawa, T. : Mechanism of anti-aging and antitumor effect of epicatechin 3-O-gallate isolated from green tea. Food Sci. Ind. 28(4):46, 1995
26 Kim, J.W., Shim, J.H., Kim, J.S. and Han, S.S. : Oxidative stability of DHA added mayonnaise. Korean J. Food Sci. Technol., 28(1):179, 1996
27 Park, B.H., Choi, H.K. and Cho, H.S. : A study on the oxidative stability and quality characteristics of Kimbugak made of aqueous green tea. J. Korean Soc. Food Sci. Nutr., 30(3):552, 2001
28 Park, G.S., Park, E.J., Kim, H.H. : Quality characteristics of green tea powder on mayonnaise. J. East Asian Dietary Life, 10(5):411, 2000
29 Oh, C.K., Oh, M.C. and Kim, S.H. : Desmutagenic effects of extracts from green tea. Korean J. Soc. Food Sci., 16(5):390, 2000