Green Tea Extract As An Antioxidant In Food

Green tea is a powerful natural antioxidant used in both meat preservation and other food applications. It works very well as a green tea extract too. We have discussed its use elsewhere in terms of the health benefits but discussing that important attribute would mean a 20 page article!

🌿 Why Green Tea Works as an Antioxidant:

Green tea contains polyphenols, mainly catechins like:

• Epigallocatechin gallate (EGCG) — the most potent antioxidant.
• Epicatechin (EC)
• Epicatechin gallate (ECG)
• Epigallocatechin (EGC)

These catechins scavenge free radicals, preventing oxidative damage in foods.

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🥩 Green Tea in Meat Preservation:

In meat products, green tea serves several key functions:

• Prevents lipid oxidation: It slows down the breakdown of fats, reducing rancidity and off-flavours.
• Maintains colour: Helps preserve the red colour of fresh meats by protecting myoglobin from oxidation.
• Extends shelf life: Green tea extract inhibits microbial growth by disrupting bacterial cell membranes.
• Improves sensory qualities: Reduces undesirable odours from oxidation while enhancing flavour.

Applications:

• Used in sausages, cured meats, and marinated meats.
• Often combined with other natural antioxidants like rosemary extract for synergistic effects.

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🍞 Green Tea in Other Foods:

1. Baked Goods:

   • Added to bread, biscuits, and cakes to prevent fat oxidation and provide a mild astringent flavour.
   • Improves the shelf life of products containing unsaturated fats.

2. Dairy Products:

   • Used in butter, cheese, and yoghurt to prevent fat oxidation.
   • Enhances probiotic activity by interacting with beneficial bacteria.

3. Oils and Dressings:

   • Added to vegetable oils, mayonnaise, and salad dressings to protect against rancidity.
   • Works particularly well in omega-3-rich products, preventing the breakdown of delicate unsaturated fats.

4. Functional Beverages:

   • Used in health drinks, smoothies, and herbal teas due to its antioxidant and anti-inflammatory properties.
   • Helps stabilize vitamins (like vitamin C) and prevents colour degradation.

5. Snacks and Confectionery:

   • Incorporated into energy bars, chocolate, and nut mixes to prevent fat oxidation.
   • Enhances the health appeal of functional foods.

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⚡ Synergy with Other Antioxidants:

Green tea works even better when paired with:

• Vitamin C: Helps regenerate catechins after they neutralize free radicals.
• Vitamin E (Tocopherols): Protects fats in combination with green tea.
• Rosemary extract: Enhances preservation in meat and oil-based products.
• Acerola Cherry: (Malpighia emarginals) is a fruit native to South America and Mexico. It is very rich in vitamin C and can work synergistically with both natural and synthetic antioxidants like BHA and BHT.

Green Tea In Marinades And Sauces

Using green tea extract (GTE) in a marinade is a fantastic way to preserve meat, prevent oxidation, and add subtle earthy notes. Let’s break it down!

🍃 Basic Green Tea Marinade Recipe

Ingredients:

• 1 tsp green tea extract (or 1 tbsp strongly brewed green tea, cooled)
• 2 tbsp olive oil
• 2 tbsp soy sauce (for umami and salt balance)
• 1 tbsp lemon juice (adds acidity and boosts antioxidant action)
• 1 tbsp honey (for a touch of sweetness and caramelisation)
• 2 cloves garlic (minced)
• 1 tsp ginger (grated)
• ½ tsp black pepper
• Pinch of salt
• Fresh herbs like rosemary or thyme (optional)

Instructions:

1. Combine all ingredients in a bowl, whisking until the green tea extract dissolves.
2. Add your meat (chicken, beef, or fish) to a resealable bag or dish, coating evenly with the marinade.
3. Marinate for 1–2 hours for fish, 4 hours for chicken, or overnight for tougher meats like beef.
4. Cook as desired — grill, roast, or pan-fry.

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🌡️ Tips for Using Green Tea Extract

• Dosage: Use around 0.1–0.5% of the total marinade weight — too much can taste bitter.
• Liquid form: If using brewed green tea instead of extract, use a concentrated brew (2–3 tea bags per 100 ml water).
• Pair wisely: Green tea works well with citrus, soy sauce, garlic, and ginger — all of which also have antioxidant or antimicrobial properties.

Green Tea In Baking

Using green tea in baking — whether as matcha powder or green tea extract — adds antioxidants and a lovely earthy flavour. Let’s break it down with a simple recipe and tips!

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🍪 Green Tea Shortbread Cookies Recipe

Ingredients:

• 150g unsalted butter (softened)
• 75g icing sugar
• 200g plain flour
• 1 tbsp matcha powder (or 1 tsp green tea extract)
• Pinch of salt
• 1 tsp vanilla extract

Preparation

1. Preheat oven: 160°C (320°F). Line a baking tray with parchment paper.
2. Cream butter and sugar: Beat butter and icing sugar together until light and fluffy.
3. Add flavour: Mix in matcha powder (or green tea extract) and vanilla extract.
4. Combine dry ingredients: Sift in flour and salt. Gently mix until a soft dough forms.
5. Shape cookies: Roll dough into a log (for slice-and-bake cookies) or flatten and cut shapes.
6. Chill: Wrap in clingfilm and refrigerate for 30 minutes — helps keep the cookies’ shape.
7. Bake: Slice and place on the tray. Bake for 12–15 minutes until edges are slightly firm (they won’t brown much).
8. Cool: Let cool on a wire rack before serving.

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🌿 Green Tea Baking Tips:

1. How much to use:

   • Matcha powder: 1–2 tbsp for cakes, cookies, or muffins — adds colour and flavour.
   • Green tea extract: Use about 0.1–0.5% of the batter weight — too much can taste bitter.

2. Pairing flavours:
   Green tea works well with:

   • Citrus: lemon, orange, yuzu
   • Nuts: almond, pistachio
   • Sweeteners: white chocolate, honey, brown sugar
   • Floral notes: vanilla, lavender

3. Boost antioxidant power:
   Combine green tea with vitamin C (like lemon juice or zest) — it helps stabilize the catechins.

4. Liquid vs. powder:

   • Matcha: gives a bold green colour and grassy flavour.
   • Green tea extract: subtler taste, better for preserving fats (like in buttery cookies or cakes).

Green Tea Cake Recipe

Serves: 8
Prep time: 20 minutes
Bake time: 40 minutes

Ingredients:

For the cake:

• 200g plain flour
• 2 tbsp matcha powder (or 1 tsp green tea extract)
• 1 ½ tsp baking powder
• ¼ tsp salt
• 150g caster sugar
• 120ml vegetable oil (or melted coconut oil)
• 2 large eggs
• 100ml whole milk (or plant-based alternative)
• 1 tsp vanilla extract
• Zest of 1 lemon

For the lemon glaze:

• 100g icing sugar
• 2 tbsp lemon juice (freshly squeezed)
• ½ tsp lemon zest

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🧁 Preparation

1. Preheat the oven: to 170°C (340°F). Grease and line a loaf tin with parchment paper.

2. Mix dry ingredients: In a bowl, sift together the flour, matcha powder, baking powder, and salt.

3. Combine wet ingredients: In a separate large bowl, whisk the sugar, oil, and eggs until light and fluffy. Add the milk, vanilla extract, and lemon zest — whisk until smooth.

4. Combine: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix — we want a tender crumb!

5. Bake: Pour the batter into the loaf tin and smooth the top. Bake for 35–40 minutes or until a skewer inserted into the center comes out clean.

6. Cool: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

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🍋 Make the lemon glaze:

1. Mix: In a small bowl, whisk the icing sugar and lemon juice until smooth. Add more juice if you want a thinner glaze.

2. Glaze the cake: Drizzle the glaze over the cooled cake, letting it drip down the sides. Sprinkle with a touch of lemon zest for extra brightness.

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🌟 Tips:

• Boost the antioxidant effect: Add ½ tsp of vitamin C powder (ascorbic acid) to the glaze — it’ll stabilize the catechins in the matcha!
• Extra flair: Top with edible flowers or a sprinkle of poppy seeds for texture.
• Vegan version: Replace the eggs with 2 tbsp of aquafaba (chickpea water) and use plant-based milk.