Effect of tea polyphenols as an antioxidant on pork for frying at different temperatures and times

The aim of this study was to investigate the effect of frying on the antioxidant properties of tea phenols added to pork. The antioxidant capacity of tea polyphenols with different concentrations was tested using different assays including total antioxidant capacity (T‐AOC) (FRAP method), thiobarbituric acid reactive substance, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging, and 2,2‐diphenyl‐1‐(2,4,6‐trinitrophenyl) hydrazyl (DPPH) radical scavenging. Our results indicated that tea polyphenols have a great antioxidant capacity and that a high frying temperature causes fat oxidation. Our study confirmed that DPPH assay is more suited to lipophilic compounds or compounds with high lipid content. In a frying temperature of 180°C, the DPPH‐free radical scavenging ability of pork was not decreased. Further experiments remain necessary to explore specific temperatures with the same results. This study provides new process parameters and new references for processing techniques of healthy and high‐quality pork products. Tea polyphenols added to pork have significant antioxidant capacity for frying at different temperatures and times. The following findings were revealed. Our study confirmed that DPPH assay was more suited to lipophilic compounds or compounds with high lipid content, but the frying temperature should not be too high; in this study, the DPPH‐free radical scavenging ability of pork did not decrease at 180°C. Further experiments are warranted to explore specific temperatures with the same results.