Abstract：
:In this study, purified rice bran oil (RBO) was used as a lipid matrix model to study the individual and binary antioxidant capacity of the minor constituents (α-tocopherol, γ-oryzanol and phytosterol) added at different concentrations and ratios. The results revealed that concentration influenced on the oxidation stability and scavenging capacity, while ratio mainly affected the type of interaction or the degree of synergism or antagonism. It was important to notice that the antioxidant capacity of α-tocopherol would decrease under high concentration. Besides, the inhibition of phytosterol on α-tocopherol and the formation of hydrogen bond between γ-oryzanol and phytosterol were speculated by the interactions of these minor constituents. This work helps to select efficient combinations for stabilizing the anti-oxidation of nutrient enriched RBO or provide suggestions for moderate retain of minor constituents in RBO.
journal_name
Food Chemjournal_title
Food chemistryauthors
Liu R,Xu Y,Chang M,Tang L,Lu M,Liu R,Jin Q,Wang Xdoi
10.1016/j.foodchem.2020.128431subject
Has Abstractpub_date
2021-05-01 00:00:00pages
128431eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32293-7journal_volume
343pub_type
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