Regeneration of tert-butylhydroquinone by tea polyphenols

Synergistic rosemary extract with TBHQ and citric acid improves oxidative stability and shelf life of peanut

Lipid oxidation often accompanies the processing and storage of peanuts, which causes a serious waste of peanut resources. To solve the problem of being prone to oxidation in peanut processing, a ternary complex antioxidant based on rosemary extract (RE) was constructed to investigate its effect on the oxidative and thermal stability of peanuts, and the inhibition of peanut oxidation by compound antioxidants was revealed by dynamic Arrhenius formula and complexation theory. The results showed that there was a synergistic effect between RE and Tert-butyl hydroquinone (TBHQ), and the antioxidant effects of RE and TBHQ were 4.86 and 1.45 times higher when used in combination than when used alone, respectively. In addition, RE-TBHQ-CA (citric acid) effectively inhibited primary and secondary oxidation of peanuts with a shelf life 8.7 times longer than that of control peanuts. This study provides a novel antioxidant compounding idea, which has a positive effect on improving the quality of peanut and other nut products, prolonging the shelf life and reducing the waste of resources. PRACTICAL APPLICATION: Compounding a complex antioxidant that permits its use in peanuts. It was found that rosemary and TBHQ might have synergistic antioxidant effects. Meanwhile, this combination of RE-TBHQ-CA effectively inhibited the oxidation of peanut oils and prolonged the shelf life of peanuts. RE-TBHQ-CA is a highly efficient complex antioxidant that can reduce the amounts of antioxidants added while maintaining high antioxidant efficiency, which may be useful for the future preservation and storage of nut products as it positively affects the quality and shelf life of the product.

Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism

During fresh-cut processing, potatoes lose their inherent protective cellular structure, leading to enzymatic browning that compromises sensory and edible quality. Tea polyphenols (TPs), natural preservatives with potent reducing properties, are hypothesized to impact this browning process. However, their influence and regulatory mechanism on the enzymatic browning of fresh-cut potatoes remain poorly understood. This study used the "Holland Seven" potato as the research material to explore the effects of a treatment with different TP concentrations (0.1 g L-1, 0.2 g L-1, and 0.3 g L-1) on the browning phenomenon and quality of fresh-cut potatoes during storage. The results showed that appropriate concentrations of TP treatment had a good preservation effect on the appearance and edible quality of fresh-cut potatoes. Furthermore, exogenous TP treatment reduced the content of enzymatic browning substrates (caffeic acid, p-coumaric acid, and ferulic acid) by regulating phenylpropanoid metabolism. Meanwhile, TP treatment augmented the activities of antioxidative enzymes (superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase), maintained higher levels of ascorbic acid (Vc), and reduced glutathione (GSH). Consequently, the TP treatment could inhibit enzymatic browning by regulating reactive oxygen species (ROS) metabolism and the Vc-GSH cycle in fresh-cut potatoes.

The Protective Effects of Green Tea Catechins in the Management of Neurodegenerative Diseases: A Review

BACKGROUND

The therapeutic strategies to manage neurodegenerative diseases remain limited and it is necessary to discover new agents for their prevention and control. Oxidative stress and inflammation play a main role in the pathogenesis of neurodegenerative diseases. The aim of this study is to review the effects of green tea catechins against the Neurodegenerative Diseases.

METHODS

In this study, we extensively reviewed all articles on the terms of Green tea, catechins, CNS disorders, and different diseases in PubMed, Science Direct, Scopus, and Google Scholar databases between the years 1990 and 2017.

RESULTS

The present study found that catechins, the major flavonoids in green tea, are powerful antioxidants and radical scavengers which possess the potential roles in the management of neurodegenerative diseases. Catechins modulate the cellular and molecular mechanisms through the inflammation-related NF-κB and the nuclear factor erythroid 2-related factor 2 (Nrf2) signaling pathways.

CONCLUSION

The findings of the present review shows catechins could be effective against neurodegenerative diseases due to their antioxidation and anti-inflammation effects and the involved biochemical pathways including Nrf2 and NF-kB signaling pathways.