Antioxidant capability of lipase-catalyzed acetylated EGCG on edible oils

(-) Epigallocatechin-3-O-gallate (EGCG) acetylated derivatives were prepared by enzymatic acylation with vinyl acetate, catalyzed by lipase.The solubility of acetylated EGCG at different temperatures was studied, and the effect of acetylated EGCG on the color and brightness of plant oil was also evaluated through Color Difference Detecter method.Furthermore, the antioxidative effects of acetylated EGCG, EGCG, butylated hydroxytoluene (BHT) , tert-butyl hydroquinone (TBHQ) on edible oils were evaluated and compared by POV values and Rancimat apparatus.The results showed that the solubility of acetylated EGCG in edible oils was significantly improved by modification.And the antioxidative capability of acetylated EGCG in edible oils was superior to that of EGCG and BHT, but slightly inferior to that of TBHQ.