Trapping effects of green and black tea extracts on peroxidation-derived carbonyl substances of seal blubber oil

Qin Zhu, Chia Pei Liang, Ka Wing Cheng, Xiaofang Peng, Chih Yu Lo, Fereidoon Shahidi, Feng Chen, Chi Tang Ho, Mingfu Wang

Research output: Contribution to journalArticlepeer-review

29 Scopus citations


Green and black tea extracts were employed to stabilize seal blubber oil at 60°C for 140 h. On the basis of the headspace SPME-GC-MS analysis, with the addition of green/black tea extracts, the contents of acetaldehyde, acrolein, malondialdehyde, and propanal, four major lipid peroxidation products, were reduced. The inhibition rates of acrolein formation by green tea and black tea extracts were 98.40 and 96.41% respectively, and were 99.17 and 98.16% for malondialdehyde, respectively, much higher than the inhibition of the formation of acetaldehyde and propanal. Because malondialdehyde and acrolein are reactive carbonyl species (RCS) and recent studies have suggested that phenolics can directly trap RCS, this study also investigated whether green tea polyphenols can trap acrolein or not. Acrolein was reduced by 90.30% in 3 h of incubation with (-)-epigallocatechin-3-gallate (EGCG). Subsequent LC-MS analysis revealed the formation of new adducts of equal molars of acrolein and EGCG. The reaction site for acrolein was elucidated to be the A ring of EGCG as evidenced by LC-MS/MS analysis and by testing of the acrolein-trapping capacities of the analogous individual A, B, and C rings of EGCG. Thus, EGCG's direct trapping of RCS may also contribute to the significant reduction of acrolein and other aldehydes in the peroxidation of seal blubber oil.

Original languageEnglish (US)
Pages (from-to)1065-1069
Number of pages5
JournalJournal of agricultural and food chemistry
Issue number3
StatePublished - Feb 11 2009

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


  • Acrolein
  • EGCG
  • SPME
  • Seal blubber oil
  • Tea extracts

Fingerprint Dive into the research topics of 'Trapping effects of green and black tea extracts on peroxidation-derived carbonyl substances of seal blubber oil'. Together they form a unique fingerprint.

Cite this