Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation

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• 作者：Xiumei Zhang^a ; ^b ; Yixiao Shen^b ; Witoon Prinyawiwatkul^b ; Joan M. King^b ; Zhimin Xu^b ; ^{zxu@agcenter.lsu.edu}
• 关键词：Rice ; Bran ; Cholesterol ; Fatty acid ; Lipid ; Antioxidant
• 刊名：Food Chemistry
• 出版年：2013
• 出版时间：1 November, 2013
• 年：2013
• 卷：141
• 期：1
• 页码：111-116
• 全文大小：705 K

文摘

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 ¦Ìg/ml in the control emulsion after 168 h of oxidation, while it was only 15.4 and 39.0 ¦Ìg/ml in the emulsions containing 1 ¦Ìg/ml of the anthocyanin and tocol extracts, respectively; but below 1.2 ¦Ìg/ml in the emulsion having 5 ¦Ìg/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 ¡ãC, while they were retained above 38 % and 65 % in the emulsions containing 10 ¦Ìg/ml of anthocyanins and tocols, respectively, and above 85 % in the emulsion containing 20 ¦Ìg/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.