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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. Copyright © 2021 Elsevier Ltd. All rights reserved.


Ruru Liu, Ying Xu, Ming Chang, Ruijie Liu, Xingguo Wang. Interactions between α-tocopherol and γ-oryzanol in oil-in-water emulsions. Food chemistry. 2021 Sep 15;356:129648

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PMID: 33819788

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