M. Mitsumoto, M. N. O’Grady, J. P. Kerry, and D. J. Buckley, (2005) Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Science, 69, 773-779.

has been cited by the following article:

• TITLE: Effects of thermally modified green tea catechins on the oxidative and hydrolytic stability of butter

  AUTHORS: Magdalena Mika, Agnieszka Wikiera, Krzysztof Żyła

  KEYWORDS: Oxidative; Hydrolytic Stability; Antioxidants; Catechins

  JOURNAL NAME: Health, Vol.1 No.3, December 1, 2009

  ABSTRACT: Green tea catechins are classified as (-)-epi-forms (2R, 3R) or (-)-forms (2S, 3R) with respect to stereoisomerism. The (-)-forms (2S, 3R) in catechin preparations obtained from green tea amounts to approximately 10% of total catechins, whereas the other 90% are (-)-epiforms (2R, 3R). High temperature induces the conversion of (-)-epiforms (2R, 3R) to (-)-forms (2S, 3R). This study investigated the effect of catechin prepa-rations containing 10, 20 and 30% (-)-forms (2S, 3R) on the oxidative and hydrolytic stability of butter. For comparison, butter with δ-tocopherol and BHT and butter without stabilizer were analysed. Butter stability was examined under conditions of refrigeration (8 oC) and freezing (-22 oC) and at temperature of 50 oC and 100 oC. Catechin preparations were more efficient butter stabilizers than BHT and δ-tocopherol. Thermal modification of catechins that led to the genera-tion of 20% of (-) forms (2S, 3R) improved their antioxidative efficacy, but longer treatment lead- ing to the formation of 30% of (-) forms (2S, 3R) decreased their antioxidative activity. The hy-drolytic stability of butter, however, increased as the amount of (-) forms (2S, 3R) increased.