Interactions between alpha-tocopherol and gamma-oryzanol in oil-in-water emulsions
Interactions between alpha-tocopherol and gamma-oryzanol in oil-in-water emulsions
复制标题
水包油乳液中α-生育酚和γ-谷维素之间的相互作用
DOI：
10.1016/j.foodchem.2021.129648
复制
发表时间：
2021
期刊：
影响因子：
8.8
通讯作者：
Xingguo Wang
中科院分区：
文献类型：
--
作者：
Ruru Liu;Ying Xu;Ming Chang;Ruijie Liu;Xingguo Wang
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.
