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Polyphenolic rich traditional plants and teas improve lipid stability in food test systems

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Abstract

The deleterious effects of lipid autoxidation are of major concern to the food industry and can be prevented by food antioxidants. In this vein, the phenolic contents and antioxidant potential of traditional plants of Mauritius such as P. betle L. (Piperaceae), M. koenigii L. Sprengel. (Rutaceae), O. gratissimum L. (Lamiaceae), O. tenuiflorum L. (Lamiaceae), and commercially available Mauritian green and black teas were evaluated. Their ferric reducing antioxidant power (FRAP) were compared to that of butylated hydroxytoluene (BHT) with the following order of potency: BHT > “Natural” commercial green tea > “Black Label” commercial black tea > O. gratissimum > P. betle > O. tenuiflorum > M. koenigii. The trolox equivalent antioxidant capacity (TEAC) assay reflected a similar antioxidative order for BHT and “Natural” commercial green tea, with however P. betle, O. tenuiflorum and O. gratissimum exhibiting higher activities than “Black Label” commercial black tea and M. koenigii. Based on their potent antioxidant capacity, P. betle (0.2 % m/m) and O. tenuiflorum (0.2 % m/m) extracts, and green tea (0.1 % m/m) infusate were compared with BHT (0.02 % m/m) on their ability to retard lipid oxidation in unstripped sunflower oil and mayonnaise during storage at 40 °C. P. betle and green tea were more effective than BHT in both food systems. Moreover, odour evaluation by a sensory panel showed that the plant extracts and green tea infusate effectively delayed the development of rancid odours in unstripped sunflower oil and mayonnaise (p < 0.05).

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Acknowledgments

The authors wish to thank University of Mauritius for providing the laboratory facilities and logistics required to conduct the experimental work.

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Authors and Affiliations

  1. Department of Health Sciences, Faculty of Science and ANDI Centre of Excellence for Biomedical and Biomaterials Research, CBBR, Building, MSIRI, University of Mauritius, Réduit, Republic of Mauritius

    Srishti Ramsaha & Vidushi S. Neergheen-Bhujun

  2. Department of Agricultural and Food Science, Faculty of Agriculture, University of Mauritius, Réduit, Republic of Mauritius

    B. Esha Aumjaud

  3. National Research Chair, ANDI Centre of Excellence for Biomedical and Biomaterials Research, CBBR, Building, MSIRI, University of Mauritius, Réduit, Republic of Mauritius

    Theeshan Bahorun

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  1. Srishti Ramsaha
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  2. B. Esha Aumjaud
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  3. Vidushi S. Neergheen-Bhujun
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  4. Theeshan Bahorun
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Correspondence to B. Esha Aumjaud or Theeshan Bahorun.

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Ramsaha, S., Aumjaud, B.E., Neergheen-Bhujun, V.S. et al. Polyphenolic rich traditional plants and teas improve lipid stability in food test systems. J Food Sci Technol 52, 773–782 (2015). https://doi.org/10.1007/s13197-013-1060-5

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