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

Food Chem. 2021 Sep 15:356:129648. doi: 10.1016/j.foodchem.2021.129648. Epub 2021 Mar 22.


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.

Keywords: Concentration; Emulsion; Interaction; α-Tocopherol; γ-Oryzanol.

MeSH terms

  • Antioxidants / chemistry
  • Emulsions / chemistry
  • Oxidation-Reduction
  • Phenylpropionates / chemistry*
  • Water / chemistry*
  • alpha-Tocopherol / chemistry*


  • Antioxidants
  • Emulsions
  • Phenylpropionates
  • Water
  • alpha-Tocopherol
  • gamma-oryzanol