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KMID : 0881720080230010001
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Journal of Food Hygiene and Safety
2008 Volume.23 No. 1 p.1 ~ p.5
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Commercial γ-Oryzanol Inhibits the Formation of C-7 Oxidized Cholesterol Derivatives (OCDs) in an Aqueous Model System during Cholesterol Autoxidation
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Kim Joo-Shin
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Abstract
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The inhibition of cholesterol autoxidation by commercial γ-oryzanol (0, 50, 100, and 300 ppm) was studied in an aqueous model system for 20 h at pH 5.5 and 80ºC. The inhibition effectiveness of the commercial γ-oryzanol was followed by the retention of cholesterol and the formation of C-7 oxidized cholesterol derivatives (OCDs). Changes in the amount of γ-oryzanol in the aqueous system were determined during cholesterol autoxidation. A method to detect the levels of 7-ketocholesterol, 7α-hydroxycholesterol and 7β-hydroxycholesterol in an aqueous model system with γ-oryzanol was developed by using the hexane-ethyl acetate extraction system and high-performance liquid chromatography. Results showed that the levels of C-7 OCDs in an aqueous dispersion containing 300 ppm of γ-oryzanol were not significantly (p>0.05) increased, when compared to other treatments (0, 50, and 100 ppm), during the accelerated cholesterol oxidation.
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KEYWORD
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Cholesterol, Autoxidation, γ-Oryzanol, OCD
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