Antioxidant capacity and interaction of endogenous phenolic compounds from tea seed oil

Guoyan Liu; Wenqi Zhu; Sitong Li; Wanli Zhou; Huijuan Zhang; Jing Wang; Xiaofang Liu; Jixian Zhang; Li Liang; Xin Xu

doi:10.1016/j.foodchem.2021.131940

Antioxidant capacity and interaction of endogenous phenolic compounds from tea seed oil

Food Chem. 2021 Dec 23:376:131940. doi: 10.1016/j.foodchem.2021.131940. Online ahead of print.

Authors

Guoyan Liu¹, Wenqi Zhu¹, Sitong Li¹, Wanli Zhou¹, Huijuan Zhang², Jing Wang², Xiaofang Liu¹, Jixian Zhang¹, Li Liang³, Xin Xu⁴

Affiliations

¹ College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China.
² Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China.
³ College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China. Electronic address: liangli19@yzu.edu.cn.
⁴ College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China. Electronic address: xuxin@yzu.edu.cn.

PMID: 34968910
DOI: 10.1016/j.foodchem.2021.131940

Abstract

Endogenous phenols play a significant role in delaying oil rancidity. In this study, the profile of 22 endogenous phenols was determined from tea seed oil by UPLC-MS/MS, of which 15 phenols were identified for the first time. Then seven phenols with high content and strong antioxidant capacity were selected to investigate interaction using the DPPH· and Rancimat. It was found that the interaction of combinations was inconsistent in different media. Combined quercetin + esculetin, caffeoyl tartaric acid + esculetin, caffeoyl tartaric acid + gentisic acid and esculetin + gentisic acid showed synergistic antioxidant effects in oil and ethanol systems. Moreover, through the evaluation of the lipid oxidation process, combined esculetin + gentisic acid exhibited the greatest synergistic antioxidant effect. Notably, combined quercetin + esculetin had an inhibitory effect on the formation of volatile compounds. These findings may provide a basis for explaining the oxidation stability of tea seed oil.

Keywords: Anti-oxidation; Endogenous phenols; Interaction; Synergistic effect; Tea seed oil.