Acetylated Epigallocatechin Gallate and Ascorbyl Palmitate: Comparative Study on Antioxidant Activity and Retardation of Lipid Oxidation in Fish Mince and Shrimp Oil
Journal
Journal of Food Science
Journal Volume
90
Journal Issue
10
Start Page
e70598
ISSN
0022-1147
Date Issued
2025-09-30
Author(s)
Rajasekaran, Bharathipriya
Buamard, Natchaphol
Zhang, Bin
Kim, Jun Tae
Benjakul, Soottawat
Abstract
Antioxidant activities of acetylated epigallocatechin gallate (A-EGCG) and ascorbyl palmitate (AP) were compared using different in vitro assays and food model systems. Both A-EGCG and AP exhibited DPPH and ABTS radical scavenging activities and reducing power. AP demonstrated greater scavenging efficacy toward both radicals than A-EGCG (p < 0.05), while A-EGCG exhibited greater metal chelating activity (p < 0.05). Antioxidant activity increased as the concentration upsurged from 0.5 to 10 mg/L. Both antioxidants dose-dependently inhibited lipid oxidation in β-carotene-linoleate and lecithin liposome systems, but AP had higher efficacy. For mackerel mince kept in ice and shrimp oil stored at 30°C, AP more effectively reduced lipid oxidation. FTIR spectra revealed the reduced oxidation peaks at 1745 and 1742 cm−1. AP efficiently preserved eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents in the stored samples. Therefore, both A-EGCG and AP were effective natural antioxidants; however, AP had higher efficacy in combating lipid oxidation in fish meat and shrimp oil. © 2025 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
Subjects
acetylated EGCG
antioxidant activity
ascorbyl palmitate
food model system
lipid oxidation
Publisher
Wiley
Description
Article number e70598
Type
journal article