Research Progress on the Antioxidant and Synergistic Effects of Tea Polyphenols and Their Application in Oil Preservation
Tea polyphenols(TP)are important active components in tea,widely used in medicine,health care,and the health food industry.However,their poor lipid solubility limits their application in the preservation of lipid-based foods.Currently,the lipid solubility of tea polyphenols can be increased by solvent methods,embedding methods,acylation modification,enzyme catalyzed modification and other techniques.The antioxidant effect of compounded tea polyphenol antioxidants is often stronger than using the same dose of tea polyphenol alone,indicating possible synergistic effects between different antioxidants.Tea polyphenols exert their antioxidant effects mainly by binding to free radicals,and may act synergistically with other antioxidants by chelating metal ions and coupling reactions.Through the above compounding process,tea polyphenols can effectively prevent the rancidity of vegetable oils and animal fats.This paper comprehensively reviewed the common methods to enhance the lipid solubility of tea polyphenols and summarized their advantages and disadvantages,analyzed the synergistic mechanisms between tea polyphenols and other natural antioxidants,and emphasized their application in the prevention of rancidity of fats and oils.It provides guidance and reference for future research.
Tea polyphenolsAntioxidationSynergisticPreservation of fats and oilsCompound antioxidants
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