Abstract
The inhibition of cholesterol autoxidation by nonsaponifiable fraction from rice bran oil (700, 1400, and 2100 ppm) was studied in an aqueous model system for 16 h at pH 5.5 and 80°C. Antioxidant effectiveness was investigated by following the loss of cholesterol and the formation of 7-keto-cholesterol. The changes in levels of vitamin E vitamers and γ-oryzanol in the system were determined during cholesterol autoxidation. The 2100 ppm treatment produced a 92% reduction of 7-ketocholesterol, 1400 ppm an 82% reductions and 700 ppm a 64% reduction after 16 h, whereas without the nonsaponifiable fraction, the samples showed almost complete degradation of cholesterol. Vitamin E vitamers decreased (P<0.05) in all treatments, but γ-oryzanol was not significantly (P<0.05) reduced in the 2100 ppm treatment.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Park, S.W. and P.B. Addis, HPLC Determination of C-7 Oxidized Cholesterol Derivatives in Foods, J. Food Sci. 50:1437–1441 (1985).
Rankin, S.A., and O.A. Pike, Cholesterol Autoxidation Inhibition Varies Among Several Natural Antioxidants in an Aqueous Model System, ——Ibid. 58:653–656 (1993).
Kim, S.K., and W.W. Nawar, Parameters Influencing Cholesterol Oxidation, Lipids 28:917–922 (1993).
Cadenhead, D.A., B.M.J. Kellner, and D.M. Balthasar, Cholesterol Oxidation and the Behaviour of 5α-Hydroperoxy-Cholesterol at the Air/Water Interface, Chem. Phys. Lipids 31:87–96 (1982).
Maerker, G., and F.J. Bunick, Cholesterol Oxides II: Measurements of the 5,6-Epoxides During Cholesterol Oxidation in Aqueous Dispersions, J. Am. Oil Chem. Soc. 63:771–777 (1986).
Smith, L.L., The Autoxidation of Cholesterol, in Autoxidation in Food and Biological Systems, edited by M.G. Simic and M. Karel. Plenum Press, New York and London, 1980, pp. 119–132.
Addis, P.B., Coronary Heart Disease: an Update with Emphasis on Dietary Lipid Oxidation Products, Food Nutr. News 62:7–10 (1990).
Monahan, F.J., J.I. Gray, A.M. Booren, E.R. Miller, D.J. Buckley, P.A. Morrissey, and E.A. Gomaa, Influence of Dietary Treatment on Lipid and Cholesterol Oxidation in Pork, J. Agric. Food Chem. 40:1310–1315 (1992).
Engeseth, N.J. and J.E. Gray, Cholesterol Oxidation in Muscle Tissue, Meat Sci. 36:309–320 (1994).
Galvin, K., A.-M. Lynch, J.P. Kerry, P.A. Morrissey, and D.J. Buckley, Effect of Dietary Vitamin E Supplementation on Cholesterol Oxidation in Vacuum Packaged Cooked Beef Steaks, ——Ibid. 55:7–11 (2000).
Godber, J.S., D. Qiao, M. Windhauser, and M. Hegsted, Combining Rice Bran and Beef For Improved Food Quality Through Complementary Nutritional Properties, Louisiana Agric. 36:16–18 (1993).
Saunders, R.M., The Properties of Rice Bran as a Foodstuff, Cereal Foods World 35:632–636 (1990).
Norton, R.A., Quantitation of Steryl Ferulate and p-Coumarate Esters from Corn and Rice, Lipids 30:269–274 (1995).
Kim, I.H., and C.J. Kim, Separation of Oryzanol from the Refining By-Product of Rice Bran Oil, Korean J. Food Sci. Technol. 23:76–80 (1991).
Okada, T., and N. Yamaguchi, Antioxidative Effect and Pharmacology of Oryzanol, Yukagaku 32:305–310 (1983).
Seetheramaiah, G.S., T.P. Krishmakantha, and N. Chandrasekhara, Influence of Oryzanol on Platelet Aggregation in Rats, J. Nutr. Sci. Vitaminol. 36:291–297 (1990).
Chan, W.K.M., C. Faustman, and M. Renerre, Model System for Studying Pigment and Lipid Oxidation Relevant to Muscle-Based Foods, in Natural Antioxidants: Chemistry, Health Effects, and Applications: AOCS Press, Champaign, Illinois, 1997, pp. 319–328.
Shin, T.S., and J.S. Godber, Isolation of Eight Vitamin E Isomers from a Variety of Natural Sources by Semi-Preparative High Performance Liquid Chromatography, J. Chromatogr. 678:47–58 (1994).
Shin, T.S., J.S. Godber, D.E. Martin, and J.H. Wells, Hydrolytic Stability and Change in E Vitamers and Oryzanol of Extruded Rice Bran During Storage, J. Food Sci. 62:704–708 (1997).
SAS Institute, Statistical Analysis System, Version 6.0, The SAS Institute, Cary, North Carolina (1990).
Häkansson, B., and M. Jägerstad, The Effect of Chemical Inactivation of Lipoxygenase on the Stability of Vitamin E in Wheat, J. Cereal Sci. 12:177–185 (1990).
Koskas, J.P., J. Cillard, and P. Cillard, Autoxidation of Linoleic Acid and Behavior of Its Hydroperoxides With and Without Tocopherols, J. Am. Oil Chem. Soc. 61:1466–1469 (1984).
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Kim, JS., Godber, J.S., King, J.M. et al. Inhibition of cholesterol autoxidation by the nonsaponifiable fraction in rice bran in an aqueous model system. J Amer Oil Chem Soc 78, 685–689 (2001). https://doi.org/10.1007/s11746-001-0326-8
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-001-0326-8