Antioxidant activity of tocopherols, tocotrienols, and γ-oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2′-azobis(2-methylpropionamidine) dihydrochloride

Document Type

Article

Publication Date

9-15-2001

Abstract

The antioxidant activities of vitamin E (α-tocopherol, α-tocotrienol, γ-tocopherol, and γ-tocotrienol) and γ-oryzanol components (cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, and campesteryl ferulate) purified from rice bran were investigated ina cholesterol oxidation system accelerated by 2,2′-azobis(2-methylpropionamidine) dihydrochloride. All components exhibited significant antioxidant activity in the inhibition of cholesterol oxidation. The highest antioxidant activity was found for 24-methylenecycloartanyl ferulate, and all three γ-oryzanol components had activities higher than that of any of the four Vitamin E components. Because the quantity of γ-oryzanol is up to 10 times higher than that of vitamin E in rice bran, γ-oryzanol may be a more important antioxidant of ride bran in the reduction of cholesterol oxidation than vitamin E, which has been considered to be the major antioxidant in rice bran. The antioxidant function of these components against cholesterol oxidation may contribute to the potential hypocholesterolemic property of rice bran.

Publication Source (Journal or Book title)

Journal of Agricultural and Food Chemistry

First Page

2077

Last Page

2081

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