Abstract
Oxidation kinetics of olive, canola, and rice bran oils in the presence of various concentrations of γ-oryzanol at 60 °C were investigated in order to recognize the impacts of plant origin and unsaturation degree of the lipid systems on the performance of natural antioxidants. The inhibitory mechanism was indicated that the γ-oryzanol by attack to the unstable hydroperoxides, causing the production of water and the formation of reverse micelles. The maximum micelle size was observed in the canola oil with the highest unsaturation degree at the end of induction period. The γ-oryzanol caused a growth of 34.4% in the critical micelle concentration of canola oil while this change for rice bran and olive oils led to declines by 25.9% and 22.0%, respectively. The highest antioxidant activity of γ-oryzanol was found in the rice bran oil from which γ-oryzanol naturally originates, followed by the olive and canola oils.
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