Thiamine in Lipid Systems vs. the Antioxidant Activity of Epigallocatechin Gallate and Caffeine

The aim of this study was to determine correlations between the concentration thiamine hydrochloride or pyrophosphate and antioxidant activity epigallocatechin gallate (EGCG) caffeine, as well stability. conducted in model systems. Oxidation degree indices soybean oil (peroxide value anisidine LAN) concentrations total were determined. To compare dynamics changes content during storage, half-life T1/2 There a strong correlation stability oil. Thiamine particularly sensitive secondary oxidation products. Higher losses introduced form found (4–6%). addition tea components increased fat thus reduced losses. loss be lower with EGCG than caffeine. these significantly when (1.0–20.0 mg/100 g) higher natural level foods. In order maintain high active ingredients, it is necessary consider their simultaneous systems that limit interactions.