Effect of superfine tea powder on antioxidant activity of wheat germ solid beverage

Authors

LIU Yueqiang, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHOU Huiming, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

In order to study the effect of superfine tea powder on the antioxidant property of wheat germ solid beverage, the different levels of superfine tea powder (3%, 5%, 7%, 10%) were added in the wheat germ solid beverage. The wheat germ solid beverage without the addition of superfine tea powder was the control sample, the accelerated storage experiment was adopted. The content of peroxide, composition of fatty acid, malondialdehyde content, polyphenol content, DPPH scavenging ability, ABTS⁺ scavenging ability and content of V_E were detected. The results showed that superfine tea powder could improve the antioxidant properties of wheat germ solid beverage and prolong its shelf life. With the increase of superfine tea powder, the antioxidant capacity of wheat germ solid beverage was significantly enhanced. After 56 days of accelerated storage, the peroxide values of wheat germ solid beverage with superfine tea powder (3%, 5%, 7%, 10%) were 32.27, 29.46, 26.12 and 26.23 meq/kg, respectively, which was obviously lower than the control group(33.08 meq/kg). The MDA contents of wheat germ solid beverage with addition of superfine tea powder (3%, 5%, 7%, 10%) were 0.181, 0.173, 0.162 and 0.152 mg/kg, respectively, all of which were significantly lower than that of control (0.188 mg/kg) (P<0.05). In addition, the content of unsaturated fatty acid and V_E as well as polyphenols retention rate were higher than that of control group.

Publication Date

6-28-2017

First Page

31

Last Page

36

DOI

10.13652/j.issn.1003-5788.2017.06.007

Recommended Citation

Yueqiang, LIU and Huiming, ZHOU (2017) "Effect of superfine tea powder on antioxidant activity of wheat germ solid beverage," Food and Machinery: Vol. 33: Iss. 6, Article 7.
DOI: 10.13652/j.issn.1003-5788.2017.06.007
Available at: https://www.ifoodmm.cn/journal/vol33/iss6/7

References

[1] KIRK R S, SAWYER R. Pearson’s Composition and Analysis of Foods[M]. 9th ed. [S.l.]: Longman Scientific and Technical Wiley Essex, UK, 1991: 640-641.
[2] 程云辉, 王璋, 许时婴. 麦胚蛋白的研究进展[J]. 食品与机械, 2006, 22(2): 105-108.
[3] RAO H P, KUMAR G V, RANGAR G. Studies on the stabilization of wheat germ[J]. LWT-Food Science and Technology, 1980, 13: 302-307.
[4] VETRIMANI R, JYOTHIRMAYI N, HARIDAS R P. Inactivation of lipase and lipoxygenase in cereal bran, germ and soybean by microwave treatment[J]. LWT-Food Science and Technology, 1992, 25(6): 532-535.
[5] 邓开野, 罗彩文. 茶风味乳酸发酵香肠的工艺研究[J]. 食品与机械, 2009, 25(3): 109-111.
[6] 谢贞建, 赵超群, 邹联柱, 等. 普洱茶多酚的提取及抗氧化作用研究[J]. 食品与机械, 2009, 25(1): 64-67.
[7] 董海洲, 刘传富, 侯汉学. 绿茶月饼加工工艺参数及其理化特性[J]. 食品与发酵工业, 2003(8): 88-91.
[8] ALI Zaiter, LOIC Becker, MARIE Celeste Karam, et al. Effect of particle size on antioxidant activity and catecin content of green tea powder[J]. J Food Sci Techonlogy, 2016, 53(4): 2 025-2 032.
[9] NAM Ki Chang, KIM Hyun Cheul, CHA Jusu,et al. The quality characteristics and antioxidant properties of sun-dried vension jerky with green tea powder during storage[J]. Korean J Food Sci An, 2016, 36(5): 626-634.
[10] 王镇. 超微绿茶粉及在食品工业中的应用[J]. 食品科技, 2007(12): 73-75.
[11] 魏逢环, 田景振, 牛波. 超微粉碎技术[J]. 山东中医杂志, 1999, 18(12): 55-56.
[12] 王成忠, 邵秀芝, 于功明. 麦胚固体饮料的研制[J]. 粮食加工与食品机械, 2004(12): 65-66.
[13] MARINKO P, NATAA K, VESNA B. Optimization of the GC method for routine analysis of the fatty acid profile in several food samples[J]. Food Chemistry, 2010, 122(1): 285-291.
[14] BRANDWILIAMS W, CUVELIER M E, SERSET C. Use of a free-radical method to evaluate Antioxidant activity[J]. Food Science and Technology Lebensmittel Wssenschaft & Technology, 1995, 28(1): 25-30.
[15] MARINO B Arnao, ANTONIO Cano, MANUEL Acosta. The hydrophilic and lipohilic contribution to total antioxidant activity[J]. Food Chemistry, 2001, 73(2): 239-244.
[16] 陈玉香, 刘阳, 周道玮. 茶多酚对豆油及猪油的抗氧化作用[J]. 食品科学, 2011, 22(11): 27-29.
[17] 张丽娜, 谢岩黎, 赵文红. 小麦麸皮石油醚提取物与小麦胚芽油脂肪酸组成对比研究[J]. 食品科技, 2014, 39(10): 174-177.
[18] 朱建丽. 方便米饭在贮藏过程中脂肪酸变化研究[J]. 粮食与油脂, 2002(9): 6-7.
[19] 张桂英, 李琳, 郭祀远. 微波辐射下植物油中维生素E抗氧化性能的变化[J]. 中国油脂, 1998, 23(4): 58-59.
[20] 王莹. 茶多酚的抗氧化和抑菌活性及其增效剂[J]. 生物学杂志, 2007, 24(5): 54-56.
[21] 陈玉香, 刘阳, 周道玮. 茶多酚对豆油及猪油的抗氧化作用[J]. 食品科学, 2001, 22(11): 27-29.
[22] JIA Zhi-sheng, ZHOU Bo, LI Yang, et al. Antioxidation synergism of tea polyphenos and a-toeopherol anainst free Radical induced peroxidation of linoleic acid in solution[J]. J Chem Soc, 1998, 2(4): 911-915.
[23] 梁达文, 张浩谋, 黄志毅. 饲用油脂的丙二醛检测方法探讨[J]. 广东饲料, 2011, 20(4): 36-37.