Abstract The efficiency of extracts with antioxidant properties of plum pulp, black tea and green tea leaves was evaluated, analyzing the induction periods (IP) and rate constants (k) at 110 °C, in the 1st, 30th, 57th an 91st day of storage. Antioxidant activity was observed in all extracts, either by the rat constant decreased or by the induction period increase. The higher induction period obtained was 9.15 h for the black tea leaves extract while the lower was 6.97 h for the green tea leaves extract. The control had an average induction period of 6.95 h for the first day. The models obtained are significant and showed determination coefficients greater than 0.90 with no significance lack of fit at the level of 5%. The optimization with maximization of the induction period and minimization of the rate constant showed that the black tea extract was the most suitable to avoid oxidation. On the first day of test, the optimization indicates the mixture containing 50% of black tea and 50% of plum pulp extract as the best mixture. The optimizations provided a variation of 8.92

中文翻译：

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绿、红茶叶和李子果肉的酒精提取物对生物柴油氧化的抑制作用：单纯形质心设计的应用

摘要 对梅浆、红茶和绿茶叶具有抗氧化特性的提取物的效率进行了评估，分析了在 110 °C、第 1、30、57 和 91 天的诱导期 (IP) 和速率常数 (k)。贮存。在所有提取物中都观察到了抗氧化活性，这是由于大鼠常数降低或诱导期增加所致。红茶叶提取物的诱导期较高，为 9.15 小时，而绿茶叶提取物的诱导期较低，为 6.97 小时。对照组在第一天的平均诱导期为 6.95 小时。获得的模型是显着的，并且显示出决定系数大于 0.90，在 5% 的水平上没有显着性缺失。诱导期最大化和速率常数最小化的优化表明红茶提取物最适合避免氧化。在测试的第一天，优化表明含有50%红茶和50%李子浆提取物的混合物为最佳混合物。优化提供了 8.92 的变化