Antioxidant Effects of Green Tea Extract and EDTA on the Oxidative Stability of Oleogels and Cookies

Oleogels have emerged as a promising alternative to traditional solid fats, offering potential health benefits by reducing trans and saturated fat content in food products. However, the oxidative stability of oleogels remains a topic of debate, with conflicting findings regarding their susceptibility to oxidation. A key concern is whether the heating process during oleogel preparation might accelerate oxidation. This study examines the oxidative stability of expeller-pressed high oleic soybean oil (EPHOSO) oleogels and the antioxidative effects of green tea extract (GTE) and ethylenediaminetetraacetic acid (EDTA). Furthermore, the performance of these antioxidants and oleogels in cookies were also evaluated. Results from electron paramagnetic resonance (EPR) demonstrated that the thermal process of oleogel formation at 90°C for 30 minutes did not promote free radical generation. The addition of 300 ppm GTE significantly reduced free radical levels and lipid hydroperoxides, extending the oxidation lag phase by 5 days. Although EDTA was less effective in scavenging free radicals, it efficiently suppressed the formation of propanal at 75 ppm. Notably, a synergistic effect was observed when 300 ppm GTE was combined with 75 ppm EDTA, further improving the oxidative stability of the oleogels. In a food application context, oleogels demonstrated superior oxidative stability in cookies compared to shortening, even without added antioxidants. This study highlights the potential of GTE and EDTA to address oxidative challenges during oleogel preparation and storage, offering practical insights for their application in food systems.