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

The interaction between antioxidants is affected by many factors, such as concentration, ratio and system. In this study, different concentrations of alpha-tocopherol and gamma-oryzanol showed antagonistic effect in the oil-in-water emulsion, and the distribution of alpha-tocopherol increased in aqueous phase after combined with gamma-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 gamma-oryzanol on the regeneration of alpha-tocopherol was proposed to be responsible for the antagonism. This work can provide suggestions for studying the mechanism of antioxidant interaction in emulsion system.

Automated summary

The study observed an antagonistic effect of different concentrations of alpha-tocopherol and gamma-oryzanol in an oil-in-water emulsion. The concentration of the antioxidants played a role in the degree of antagonism, with gamma-oryzanol inhibiting the regeneration of alpha-tocopherol. These findings can guide further research on the mechanism of antioxidant interaction in emulsion systems.