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Abstract

REDUCTION OF OXIDATIVE STRESS BY ADDING CRUDE GREEN TEA EXTRACT AND IT'S FRACTION TO CORN OIL DURING OVEN HEATING AND DEEP FRYING

Hina Sheikh*, Syed Asad Sayeed and Samee Haider

Abstract

Purpose: An imbalance between antioxidants and reactive oxygenspecies causes oxidative stress, leading to cellular damage. Oxidativestress has been allied to cancer, aging, atherosclerosis, ischemic injury,inflammation and neurodegenerative diseases. Heating of oil eitherdeep frying or oven heating causes production of oxidative product.Methods: Preparation of Polyphenolic Extract from Green Tea.Separation of polyphenolic extract into neutral and acidic fraction.Addition of three extracts in corn oil and treatment with oven heatingand deep frying. Result: Primary oxidative products PV and CDincreased with 24 hr. treatment by oven heating and deep frying.Secondary oxidative products p - AV and CV also increased by 24 hrs. heating treatment.Natural antioxidant is more effective for human body. Crude green tea (C. sinensis: Camelliasinensis) extract exhibits the antioxidative activity. The order of decrease in values of PV,CD, p - AV and CV of corn oil is crude green tea extract > neutral phenolic fractions of greentea > acidic phenolic fraction of green tea. The crude tea extract added oil has the lowest CD,p - AV and CV. While CD, p - AV and CV of deep fried corn oil is higher than oven heatedcorn oil. The order of the highest CD, p - AV and CV of corn oil is deep fried oil > ovenheated oil. Conclusion: Oxidation of oil is increased with heating time. Deep frying hashighest oxidation than oven heating of oil. Crude green tea extract has highest antioxidativeactivity. From this study it is concluded that we can control the oxidative stress by controllingthe oil quality which is one of the major source of reactive oxygen species in the body.

Keywords: Camellia sinensis, Oxidative stress, PV: Peroxide value, CD: Conjugated Diene, p - AV: Para Anisidine value, CV: Carbonyl value.


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