Acetylated Epigallocatechin Gallate and Ascorbyl Palmitate: Comparative Study on Antioxidant Activity and Retardation of Lipid Oxidation in Fish Mince and Shrimp Oil

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-30 DOI:10.1111/1750-3841.70598

Bharathipriya Rajasekaran, Min-Hsiung Pan, Natchaphol Buamard, Bin Zhang, Jun Tae Kim, Soottawat Benjakul

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Abstract

Antioxidant activities of acetylated epigallocatechin gallate (A-EGCG) and ascorbyl palmitate (AP) were compared using different in vitro assays and food model systems. Both A-EGCG and AP exhibited DPPH and ABTS radical scavenging activities and reducing power. AP demonstrated greater scavenging efficacy toward both radicals than A-EGCG (p < 0.05), while A-EGCG exhibited greater metal chelating activity (p < 0.05). Antioxidant activity increased as the concentration upsurged from 0.5 to 10 mg/L. Both antioxidants dose-dependently inhibited lipid oxidation in β-carotene-linoleate and lecithin liposome systems, but AP had higher efficacy. For mackerel mince kept in ice and shrimp oil stored at 30°C, AP more effectively reduced lipid oxidation. FTIR spectra revealed the reduced oxidation peaks at 1745 and 1742 cm⁻¹. AP efficiently preserved eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents in the stored samples. Therefore, both A-EGCG and AP were effective natural antioxidants; however, AP had higher efficacy in combating lipid oxidation in fish meat and shrimp oil.

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乙酰化没食子儿茶素没食子酸酯和抗坏血酸棕榈酸酯：鱼糜和虾油中抗氧化活性和延缓脂质氧化的比较研究。

采用不同体外实验和食物模型系统，比较乙酰化表没食子儿茶素没食子酸酯（A-EGCG）和抗坏血酸棕榈酸酯（AP）的抗氧化活性。A-EGCG和AP均具有清除DPPH和ABTS自由基的活性和还原能力。AP对这两种自由基的清除效果均优于A-EGCG （p -1）。AP能有效保存样品中二十二碳五烯酸（EPA）和二十二碳六烯酸（DHA）的含量。因此，A-EGCG和AP都是有效的天然抗氧化剂；而AP对鱼肉和虾油的抗脂质氧化作用较好。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.