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

文献类型： 外文期刊

作者： Zhang, Xiumei 1 ; Shen, Yixiao 2 ; Prinyawiwatkul, Witoon 2 ; King, Joan M. 2 ; Xu, Zhimin 2 ;

作者机构： 1.Chinese Acad Trop Agr Sci, South Subtrop Crop Res Inst, Minist Agr, Key Lab Trop Fruit Biol, Zhanjiang, Peoples R China

2.Louisiana State Univ, Ctr Agr, Dept Food Sci, Baton Rouge, LA 70803 USA

关键词： Rice;Bran;Cholesterol;Fatty acid;Lipid;Antioxidant

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： 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 ug/ml in the emulsions containing 1 μg/ml of the anthocyanin and tocol extracts, respectively; but below 1.2 ug/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 ℃, 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.

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