Interactions between α-tocopherol and γ-oryzanol in oil-in-water emulsions.

Antioxidants / chemistry Emulsions / chemistry Oxidation-Reduction Phenylpropionates / chemistry Water / chemistry alpha-Tocopherol / chemistry
Concentration Emulsion Interaction α-Tocopherol γ-Oryzanol

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Sep 2021
Historique:
received: 02 12 2020
revised: 28 02 2021
accepted: 11 03 2021
pubmed: 6 4 2021
medline: 22 5 2021
entrez: 5 4 2021
Statut: ppublish

Résumé

The interaction between antioxidants is affected by many factors, such as concentration, ratio and system. In this study, different concentrations of α-tocopherol and γ-oryzanol showed antagonistic effect in the oil-in-water emulsion, and the distribution of α-tocopherol increased in aqueous phase after combined with γ-oryzanol. The concentration could affect the degree of antagonism. According to fluorescence quenching, cyclic voltammetry measurements and the oxidative decomposition of antioxidants during storage, the inhibitory effect of γ-oryzanol on the regeneration of α-tocopherol was proposed to be responsible for the antagonism. This work can provide suggestions for studying the mechanism of antioxidant interaction in emulsion system.

Identifiants

DOI: 10.1016/j.foodchem.2021.129648 PMID: 33819788
pubmed: 33819788
pii: S0308-8146(21)00654-3
doi: 10.1016/j.foodchem.2021.129648
pii:
doi:

Substances chimiques

Antioxidants 0
Emulsions 0
Phenylpropionates 0
Water 059QF0KO0R
alpha-Tocopherol H4N855PNZ1
gamma-oryzanol SST9XCL51M

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

129648

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Ruru Liu (R)

National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.

Ying Xu (Y)

National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.

Ming Chang (M)

National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.

Ruijie Liu (R)

National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China. Electronic address: rjliu@jiangnan.edu.cn.

Xingguo Wang (X)

National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.

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Classifications MeSH

questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants › Interactions between α-tocopherol and...
questionsmedicales.fr › Préparations pharmaceutiques › Colloïdes › Émulsions › Interactions between α-tocopherol and...
questionsmedicales.fr › Métabolisme › Métabolisme énergétique › Oxydoréduction › Interactions between α-tocopherol and...
questionsmedicales.fr › Composés chimiques organiques › Acides carboxyliques › Acides carbocycliques › Phénylpropionates › Interactions between α-tocopherol and...
questionsmedicales.fr › Produits chimiques inorganiques › Composés de l'oxygène › Oxydes › Eau › Interactions between α-tocopherol and...
questionsmedicales.fr › Composés hétérocycliques › Composés hétérocycliques à cycles fusionnés › Composés hétérobicycliques › Benzopyranes › Vitamine E › Tocophérols › alpha-Tocophérol › Interactions between α-tocopherol and...