Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation
Document Type
Article
Publication Date
1-1-2013
Abstract
The antioxidant capabilities of anthocyanin and tocol extracts from black rice bran were evaluated using an emulsion system containing either cholesterol (1.0 mg/ml) or fish oil (10 mg/ml). The cholesterol oxidation product, 7-ketocholesterol, increased to 180.1 μg/ml in the control emulsion after 168 h of oxidation, while it was only 15.4 and 39.0 μg/ml in the emulsions containing 1 μg/ml of the anthocyanin and tocol extracts, respectively; but below 1.2 μg/ml in the emulsion having 5 μg/ml of anthocyanins or tocols. In the fish oil emulsion, over 80% of C20:5 and C22:6 were oxidised after a 48 h incubation at 37 °C, while they were retained above 38% and 65% in the emulsions containing 10 μg/ml of anthocyanins and tocols, respectively, and above 85% in the emulsion containing 20 μg/ml of anthocyanins or tocols. Compared with the tocols extract, the capability of the anthocyanin extract was relatively greater in stabilising cholesterol but lower in inhibiting fatty acids oxidation. © 2013 Elsevier Ltd. All rights reserved.
Publication Source (Journal or Book title)
Food Chemistry
First Page
111
Last Page
116
Recommended Citation
Zhang, X., Shen, Y., Prinyawiwatkul, W., King, J., & Xu, Z. (2013). Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation. Food Chemistry, 141 (1), 111-116. https://doi.org/10.1016/j.foodchem.2013.03.034