Evaluation of inhibitory effect of Green Tea effervescent tablet on linoleic acid oxidation

Dadan Rohdiana (Department of Food Technology, Engineering Faculty, Pasundan University. Bandung, West Java, Indonesia.)
Sri Raharjo (Department of Food Technology and Agricultural Product, Faculty of Agricultural Technology, Universitas Gadjah Mada. Yogyakarta, Indonesia.)
Murdijati Gardjito (Department of Food Technology and Agricultural Product, Faculty of Agricultural Technology, Universitas Gadjah Mada. Yogyakarta, Indonesia.)

INDONESIAN JOURNAL OF PHARMACY
Vol 16 No 2, 2005

Evaluation of the inhibitory effect of green tea effervescent tablet (TETH) on linoleic acid oxidation was carried out. TETH had the highest inhibitory effect on linoleic acid as compared with BHA, BHT, α-tocopherol and TETH-C. On tenth days incubation, TETH inhibited of linoleic acid oxidation is 50.64% followed by TETH-C, α-tocopherol, BHT and BHA as 33.83%; 33.40%; 29.51% and 26.39% respectivelly. TETH had a inhibitory effect is 1.5 times more than TETH-C and α-tocopherol or 1.7 and 1.9 times more than BHT and BHA respectivelly.Key words: inhibitory effect, green tea effervescent tablet, linoleic acid oxidation