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The antioxidant effects of aqueous green tea extract(AGTE) obtained from green tea and its combinations with several synergists on lard were investigated to equalize with that of crude catechin in green tea. The antioxidant effect of crude catechin was about 3-fold higher than that of AGTE. The suitable synergists for AGTE were b-tocopherol and lecithin, while the tendency of their synergistic effects was different from each other. Addition of δ-tocopherol within 0.05% dosage to lard showed significant synergistic effect, and its synergistic effect decreased with the concentration of AG$quot;I´E over 0.1% dosage. In combination of AGTE and lecithin, they gradually enhanced synergistic effect on lard with increasing the concentration. The combinations of AGTE, b-tocopherol and lecithin showed intense synergistic effects and the optimum level of the each component was 0.1% AGTE, 0.05% δ-tocopherol and 1% lecithin. By adding the optimum level of three components to lard, the induction period was lenghtened approximately 8-fold than that of the control owing to their synergism. Comparing the antioxidant effect between the AGTE with synergists and crude catechin, the former was 60% and 20% higher than the latter at 0.1. and 1 7 dosage respectively.
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