<論文>魚油の酸化反応に対する茶がら抽出物の抑制効果

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Antioxidative effects of the extracts from various used tea leaves on cod liver oils were studied. Commercial green tea, black tea, oolong tea and pu-erh tea were used. The commercial cod liver oil was mixed with the extracts of used tea leaves at rate of 10% by weight. After standing for 20 days at 25℃ in the dark, the fatty acid composition in cod liver oil was analyzed by gas-liquid chromatography after derivatization to methyl-ester. Although contents of 16 : 0,18 : 2n-6 and 18 : 3n-3 were slightly increased by additions of used tea leaves extracts, no significant changes of fatty acid composition in cod liver oils were observed. During the storage days, the (EPA + DHA) /16 : 0 value in control cod liver oil was significantly decreased than those of cod liver oils contain used tea leaves extracts. Moreover, antioxidative actions of used tea leaves extracts were more effective than that of DL-α-tocopherol. The results of present study suggested that used tea leaves extracts would be used as antioxidants for fish diets.
沼津工業高等専門学校の論文
1997-01-31