Skip to main content
SpringerLink
Log in

Antioxidant effect of hawk tea extracts on camellia oil oxidation during microwave heating

  • Research Article
  • Published:
Journal of Consumer Protection and Food Safety Aims and scope Submit manuscript

Abstract

Hawk tea and camellia oil widely consumed in China. In this work, the addition of 3 hawk tea extracts, namely hawk bud tea extract (HBE), hawk primary leaf tea extract and hawk mature leaf tea extract (HME), to camellia oil was evaluated as potential antioxidants against oxidation under microwave heating. Quality parameters (acid value, peroxide value, K270 and K232), fatty acid composition, total phenols and antioxidant activity were investigated during different microwave heating exposure time (0, 3, 6, and 10 min). Microwave heating significantly increased the peroxide value, K270 and K232 of camellia oil as a result of oxidation. The addition of hawk tea extracts increased the availability of total phenol content in the samples, and counteracted the rise of quality parameter values, particularly during camellia oil microwave exposure beyond 6 min. In addition, HBE and HME could effectively protect camellia oil against polyunsaturated fatty acids loss, while HPM exhibited a reverse behavior. The correlation analysis between quality parameters, antioxidant activity and total phenols content shown that polyphenols were the important constituents to contribute the resistance of camellia oil oxidation.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Aysel MB, Bayrak A, Kiralan M, Ozbucak T (2013) Individual and combined use of rosemary and origanum in soybean oil as natural antioxidants. Int J Food Prop 16:995–1001

    Article  CAS  Google Scholar 

  • Balasundram N, Sundram K, Samman S (2006) Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem 99:191–203

    Article  CAS  Google Scholar 

  • Ben-Ali M, Dhouib K, Damak M, Allouche N (2013) Stabilization of sunflower oil during accelerated storage: use of basil extract as a potential alternative to synthetic antioxidants. Int J Food Prop 17:1547–1559

    Article  Google Scholar 

  • Casal S, Malheiro R, Sendas A, Oliveira BPP, Pereira JA (2010) Olive oil stability under deep-frying conditions. Food Chem Toxicol 48:2972–2979

    Article  CAS  Google Scholar 

  • Chen L, Cheng W, Hu C, Jin Y, Li R, Li J (2004) Study on anti-inflammatory effects of total flavonoids of Litsea coreana Leve. Var. Acta Universitatis Medicinalis Anhui 39:439–442

    Google Scholar 

  • Francis G, Kerem Z, Makkar HP, Becker K (2002) The biological action of saponins in animal systems: a review. Br J Nutr 88:587–605

    Article  CAS  Google Scholar 

  • Hiromi Y, Izumi K, Goro K (1992) Participation of free fatty acids in the oxidation of purified soybean oil during microwave heating. J Am Oil Chem Soc 69:1136–1140

    Article  Google Scholar 

  • Ignat I, Volf I, Popa VI (2011) A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food Chem 126:1821–1835

    Article  CAS  Google Scholar 

  • Lee CP, Yen GC (2006) Antioxidant activity and bioactive compounds of tea seed (Camellia oleifera Abel.) oil. J Agr Food Chem 54:779–784

    Article  CAS  Google Scholar 

  • Lee J, Koo N, Min DB (2004) Reactive oxygen species, aging, and antioxidative nutraceuticals. Compr Rev Food Sci F 3:21–33

    Article  CAS  Google Scholar 

  • Lee CP, Shih PH, Hsu CL, Yen GC (2007) Hepatoprotection of tea seed oil (Camellia oleifera Abel.) against CCl4-induced oxidative damage in rats. Food Chem Toxicol 45:888–895

    Article  CAS  Google Scholar 

  • Li X, Shen S, Deng J, Li T, Ding C (2014) Antioxidant activities and functional properties of tea seed protein hydrolysates (Camellia oleifera Abel.) influenced by the degree of enzymatic hydrolysis. Food Sci Biotechnol 23:2075–2082

    Article  Google Scholar 

  • Liao Z, Yin D, Wang W, Zeng G, Liu D, Chen H, Huang Q, He M (2009) Cardioprotective effect of sasanquasaponin preconditioning via bradykinin-NO pathway in isolated rat heart. Phytother Res 23:1146–1153

    Article  CAS  Google Scholar 

  • Liu J (2003) Effect of Glede Tea to blood sugar and blood fat of rats. Chin J Pract Chin Modern Med 1:2057–2058

    Google Scholar 

  • Lu YX, Zhang Q, Li J, Sun YX, Wang LY, Cheng WM, Hu XY (2010) Antidiabetic effects of total flavonoids from Litsea Coreana leve on fat-fed, streptozotocin-induced type 2 diabetic rats. Am J Chin Med 38:713–725

    Article  CAS  Google Scholar 

  • Malheiro R, Oliveira I, Vilas-Boas M, Falcão S, Bento A, Pereira JA (2009) Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. Food Chem Toxicol 47:92–97

    Article  CAS  Google Scholar 

  • Malheiro R, Casal S, Lamas H, Bento A, Pereira JA (2012) Can tea extracts protect extra virgin olive oil from oxidation during microwave heating? Food Res Int 48:148–154

    Article  CAS  Google Scholar 

  • Malheiro R, Rodrigues N, Manzke G, Bento A, Pereira JA, Casal S (2013) The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating. Ind Crop Prod 44:37–43

    Article  CAS  Google Scholar 

  • Mukhtar H, Ahmad N (2000) Tea polyphenols: prevention of cancer and optimizing health. Am J Clin Nutr 71:1698–1702

    Article  Google Scholar 

  • Oyaizu M (1986) Studies on products of browning reaction: antioxidative activity of products of browning reaction. Jpn J Nutr 44:307–315

    Article  CAS  Google Scholar 

  • Rajapakse N, Mendis E, Jung WK, Je JY, Kim SK (2005) Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Res Int 38:175–182

    Article  CAS  Google Scholar 

  • Roy LG, Arabshahi-Delouee S, Urooj A (2010) Antioxidant efficacy of mulberry (Morus indica L.) leaves extract and powder in edible oil. Int J Food Prop 13:1–9

    Article  CAS  Google Scholar 

  • Wang J, Li J, Zou Y, Cheng W, Lu C, Zhang L, Ge J, Huang C, Jin Y, Lv X, Hu C, Liu L (2009) Preventive effects of total flavonoids of Litsea coreana leve on hepatic steatosis in rats fed with high fat diet. J Ethnopharmacol 121:54–60

    Article  CAS  Google Scholar 

  • Wang Y, Huang S, Shao S, Qian L, Xu P (2012) Studies on bioactivities of tea (Camellia sinensis L.) fruit peel extracts: antioxidant activity and inhibitory potential against α-glucosidase and α-amylase in vitro. Ind Crop Prod 37:520–526

    Article  CAS  Google Scholar 

  • Yoshida H, Hirakawa Y, Tomiyamaa Y, Mizushina Y (2003) Effects of microwave treatment on the oxidative stability of peanut (Arachis hypogaea) oils and the molecular species of their triacylglycerols. Eur J Lipid Sci Tech 105:351–358

    Article  CAS  Google Scholar 

  • Yuan M, Jia X, Ding C, Yuan S, Zhang Z, Chen Y (2014) Comparative studies on bioactive constituents in hawk tea infusions with different maturity degree and their antioxidant activities. Sci World J 2014:1–7

    Google Scholar 

Download references

Acknowledgements

The authors sincerely appreciate the support of Xuejing Jia and Qinfen Zhou during this experiment, and thank anonymous reviewers for their helpful suggestions.

Author information

Authors and Affiliations

  1. College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, 625014, China

    Zhou Xu, Xu Li, Shiling Feng, Jing Liu, Lijun Zhou, Ruiwu Yang & Chunbang Ding

Authors
  1. Zhou Xu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Xu Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Shiling Feng
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Jing Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Lijun Zhou
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Ruiwu Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Chunbang Ding
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Chunbang Ding.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Xu, Z., Li, X., Feng, S. et al. Antioxidant effect of hawk tea extracts on camellia oil oxidation during microwave heating. J Consum Prot Food Saf 13, 391–398 (2018). https://doi.org/10.1007/s00003-018-1167-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00003-018-1167-8

Keywords

Search

Navigation