Anti-oxidative Effects of Rooibos Tea Extract on Autoxidation and Thermal Oxidation of Lipids

Powdered rooibos tea extract (RTE), which is rich in polyphenols, is made from rooibos tea by freeze-drying. “Rooibos” is Afrikaans for “red bush,” and the scientific name is “Aspalathus linearis.” It is a broom-like member of the legume family of plants and is used to make an herbal tea which has b...

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Bibliographic Details
Published inJournal of Oleo Science Vol. 58; no. 6; pp. 275 - 283
Main Authors Fukasawa, Ryo, Kanda, Ayato, Hara, Setsuko
Format Journal Article
LanguageEnglish
Japanese
Published Japan Japan Oil Chemists' Society 2009
Japan Science and Technology Agency
Subjects
anti-oxidative activity
Antioxidants - pharmacology
Ascorbic Acid - pharmacology
Aspalathus - chemistry
autoxidation
Biphenyl Compounds - metabolism
Citric Acid - pharmacology
deep fat frying
emulsifying oil
Esters
Flavonoids - analysis
Free Radical Scavengers - pharmacology
Linoleic Acid - metabolism
Lipid Metabolism - drug effects
Oxidation-Reduction - drug effects
Peroxides
Phenols - analysis
Phosphatidylethanolamines - pharmacology
Picrates - metabolism
Plant Extracts - pharmacology
Polyphenols
quercetin
Rooibos tea extract (RTE)
rutin
Safflower Oil - chemistry
Soybean Oil - chemistry
Soybean Oil - isolation & purification
Tea - chemistry
Temperature
thermal oxidation
Time Factors
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Summary:Powdered rooibos tea extract (RTE), which is rich in polyphenols, is made from rooibos tea by freeze-drying. “Rooibos” is Afrikaans for “red bush,” and the scientific name is “Aspalathus linearis.” It is a broom-like member of the legume family of plants and is used to make an herbal tea which has been popular in South Africa for generations and is now consumed in many countries. In the present work, the anti-oxidative effect of RTE on oils and fats in autoxidation or thermal oxidation was studied, and it was confirmed that RTE has a very strong anti-oxidative effect on emulsifying oils owing to the water-soluble polyphenols such as rutin and quercetin contained in RTE. RTE was found to have a strong ability to quench radicals generated in the water phase, and to confer higher thermal stability against deep fat frying than tocopherol. But RTE showed little anti-oxidative effect on frying oil because of its lower oil-solubility.
ISSN:1345-8957
1347-3352
DOI:10.5650/jos.58.275