Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation

The antioxidant capabilities of anthocyanin and tocol extracts from black rice bran were evaluated using an emulsion system containing either cholesterol (1.0 mg/ml) or fish oil (10 mg/ml). The cholesterol oxidation product, 7-ketocholesterol, increased to 180.1 μg/ml in the control emulsion after 168 h of oxidation, while it was only 15.4 and 39.0 μg/ml in the emulsions containing 1 μg/ml of the anthocyanin and tocol extracts, respectively; but below 1.2 μg/ml in the emulsion having 5 μg/ml of anthocyanins or tocols. In the fish oil emulsion, over 80% of C20:5 and C22:6 were oxidised after a 48 h incubation at 37 °C, while they were retained above 38% and 65% in the emulsions containing 10 μg/ml of anthocyanins and tocols, respectively, and above 85% in the emulsion containing 20 μg/ml of anthocyanins or tocols. Compared with the tocols extract, the capability of the anthocyanin extract was relatively greater in stabilising cholesterol but lower in inhibiting fatty acids oxidation.