Green Tea Catechins as Inhibitors of Oxidation of Meat Lipids

Antioxidant activity of green tea catechins, namely, epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG) was evaluated in a meat model system. The inhibitory effect on 2‐thiobarbituric acid (TBA) values of catechins was concentration dependent, being highest at 200 mg/kg. At 200 mg/kg, the antioxidant activity of catechins as evaluated by TBA values was EGCG ≈ ECG > EGC > EC. The hexanal and pentanal contents in the headspace volatiles of meats treated with catechins at 200 mg/kg was also evaluated. These results indicated that EGCG was most active followed by ECG and EGC; EC was least effective. In comparison with α‐tocopherol, catechins were generally more effective in controlling oxidation of meat lipids. Based on TBA results, butylated hydroxytoluene (BHT) was less effective, but exerted a better effect than catechins in prevention of oxidation as evidenced by the hexanal/pentanal data.