Effets de l’incorporation des composés phénoliques du thé vert sur la stabilité oxydative de la viande ovine

Abstract

The aim of this study was to reveal the effect of the addition of natural antioxidant extracted from tea and tea powder on the oxidation of lipids in fresh and chilled ground ovine meat. The green tea extract represents the richest extract in these compounds (2.672Mg EAG/g DM) among the other apple and tomato extracts. While the green tea extract reveals the highest content of polyphenols (2.672Mg EAG/g DM) compared to that found in the apple and tomato extracts (1.298mg EAG/g vs 1.213mg EAG/g DM). The quantification of flavonoids was performed by the aluminium trichloride method which revealed the richness of flavonoids in green tea extracts compared to apple and tomato extracts. Further analysis revealed the antioxidant and anti-radical capacities of these extracts, according to the DPPH° methods and the reducing power. The results of this work allowed us to affirm that all the green tea extracts present a good antioxidant property compared to the apple and tomato extracts. We recorded a good correlation between the phenolic compounds of our extracts and the antioxidant activity, which indicates that the latter proven by the two tests used are ensured, probably, by the same bioactive molecules (polyphenols).