Effect of γ-Oryzanol on Lipid Oxidation of Linoleic Acids and Ground Pork

Gamma-oryzanol was prepared from rice bran, and added at 0.05%, 0.10%, 0.15% or 0.20%(w/w) to linoleic acid and ground pork to determine their antioxidant effect. Linoleic acid containing γ-oryzanol had significantly lower peroxide values than the control during the storage of 10 days at 40 compared to the control (P<0.05). The peroxide values of linoleic acids containing γ-oryzanol decreased as the addition level increased (P<0.05). Raw ground pork patties containing oryzanol 0.20% had significantly lower thiobarbituric acid reactive substances (TBARS) values as equivalent with butylated hydroxy anisole(BHA) when stored at 4 for 6 days. Cooked ground pork patties containing more than 0.05% of γ-oryzanol showed lower TBARS values than those containing BHA during storage at 4 for 4 days (P<0.05). This study indicated that γ-oryzanol can be used to inhibit lipid oxidation for meat and meat products.

[1]  M. Moorthy,et al.  Rice bran oil and its health benefits in human and animal nutrition , 2006 .

[2]  S. Yoo,et al.  Antioxidative Activity of Microencapsulated γ-Oryzanol on High Cholesterol-Fed Rats , 2005 .

[3]  C. Juliano,et al.  Antioxidant activity of gamma-oryzanol: mechanism of action and its effect on oxidative stability of pharmaceutical oils. , 2005, International journal of pharmaceutics.

[4]  H. Chun,et al.  Supplementary Effect of gamma-Oryzanol on Lipid Metabolism in Diabetic KK Mice , 2004 .

[5]  Hyungyu Lee,et al.  Effect of γ-Oryzanol on the flavor and oxidative stability of refrigerated cooked beef , 2003 .

[6]  Zhimin Xu,et al.  Antioxidant activity of tocopherols, tocotrienols, and gamma-oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2'-azobis(2-methylpropionamidine) dihydrochloride. , 2001, Journal of agricultural and food chemistry.

[7]  J. Kim,et al.  RESTRUCTURED BEEF ROASTS CONTAINING RICE BRAN OIL AND FIBER INFLUENCES CHOLESTEROL OXIDATION AND NUTRITIONAL PROFILE , 2000 .

[8]  G. Williams,et al.  Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives. , 1999, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[9]  G. Williams,et al.  Dose response of promotion by butylated hydroxyanisole in chemically initiated tumours of the rat forestomach. , 1994, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[10]  C Rukmini,et al.  Nutritional and biochemical aspects of the hypolipidemic action of rice bran oil: a review. , 1991, Journal of the American College of Nutrition.

[11]  P. White,et al.  Extraction and identification of antioxidants in oats , 1991 .

[12]  E. Decker,et al.  Factors Influencing Catalysis of Lipid Oxidation by the Soluble Fraction of Mackerel Muscle , 1990 .

[13]  G. S. Seetharamaiah,et al.  Studies on hypocholesterolemic activity of rice bran oil. , 1989, Atherosclerosis.

[14]  T. Osawa,et al.  Chemical studies on novel rice hull antioxidants. 2. Identification of isovitexin, a C-glycosyl flavonoid , 1989 .

[15]  T. Osawa,et al.  Chemical studies on novel rice hull antioxidants. 1. Isolation, fractionation, and partial characterization , 1988 .

[16]  N Ito,et al.  Studies on antioxidants: their carcinogenic and modifying effects on chemical carcinogenesis. , 1986, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[17]  B. Halliwell,et al.  Oxygen free radicals and iron in relation to biology and medicine: some problems and concepts. , 1986, Archives of biochemistry and biophysics.

[18]  J. Kanner,et al.  Initiation of membranal lipid peroxidation by activated metmyoglobin and methemoglobin. , 1985, Archives of biochemistry and biophysics.

[19]  W. Horwitz.  The variability of AOAC methods of analysis as used in analytical pharmaceutical chemistry. , 1977, Journal - Association of Official Analytical Chemists.

[20]  Sidney A. Williams,et al.  Official Methods of Analysis of the Association of Official Analytical Chemists , 1971, Soil Science Society of America Journal.

[21]  G. F. Krause,et al.  A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE , 1970 .

[22]  Jae Hwan Lee,et al.  Effects of ${\gamma}$ -Oryzanol Addition on the Quality of Yackwa during Storage , 2005 .

[23]  Park Yoon-Jung.  Effect of Nitrogen Gas Packing and gamma-Oryzanol Treatment on the Shelf Life of Yukwa(Korean Traditional Snack) , 2000 .

[24]  Fereidoon Shahidi,et al.  Natural antioxidants : chemistry, health effects, and applications , 1997 .

[25]  K. Hwang,et al.  Effects of Heat Treatment and Irradiation on Lipid Hydrolysis and Oxidation of Rice Bran , 1996 .

[26]  L. G. Ensminger.  The Association of Official Analytical Chemists , 1976 .

[27]  THE AMERICAN ASSOCIATION OF CEREAL CHEMISTS. , 1942, Science.