The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts
Justyna Piechocka,
Krystyna Szymandera-Buszka,
Joanna Kobus-Cisowska,
Anna Gramza-Michałowska,
Anna Jędrusek-Golińska
Affiliations
Justyna Piechocka
Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 61-624 Poznań, Poland
Krystyna Szymandera-Buszka
Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 61-624 Poznań, Poland
Joanna Kobus-Cisowska
Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 61-624 Poznań, Poland
Anna Gramza-Michałowska
Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 61-624 Poznań, Poland
Anna Jędrusek-Golińska
Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 61-624 Poznań, Poland
The aim of the study was to determine correlations between the concentration of thiamine in systems and indicators of the antioxidative activity of ethanol tea extracts in the presence of soybean oil. Variability of the thiamine form was assumed by comparison of the influence of thiamine hydrochloride or thiamine pyrophosphate and fermentation of ethanol tea extracts. The study provides practical knowledge about the antioxidative activity of ethanol tea extracts in products containing fat and thiamine. The study showed that all tea extracts exhibited higher antioxidative activity in the presence of thiamine amounts of 0.1 and 0.8 mg/100 g. The antioxidative activity of ethanol tea extracts was significantly reduced when the concentrations were higher than the natural level for foods (over 1.0 mg/100 g). The systems containing white tea extract were the most vulnerable, whereas those with black tea were the least vulnerable. The presence of thiamine pyrophosphate in the system was more strongly correlated with reduced activity of the extracts than the presence of thiamine hydrochloride.
