Page 99 - Natural Antioxidants, Applications in Foods of Animal Origin

78 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir 2.15.2 SAFETY STUDIES OF ORYZANOL

Oral and intraperitoneal administration of γ-OZ (10,000 ppm) showed no
abnormality generally and upon autopsy (Rukumini & Raghuram, 1991).
Similarly, no abnormalities were observed on subcutaneous administration of
γ-OZ (500 ppm). It has been reported that no abnormal finding observed in rats
after six months of continuous oral administration of γ-OZ (30–1000 ppm)
(Rukumini & Raghuram, 1991). No fetal teratogenicity observed in mouse
with the administration of γ-OZ (6–600 ppm) during pregnancy (Rukumini
& Raghuram, 1991). Oral administration of γ-OZ (2000 ppm) was given to
mouse for 72 weeks and rat for two years, respectively. No carcinogenicity
observed at the above dosage (Rukumini & Raghuram, 1991).

2.15.3 ANTIOXIDANT EFFECT OF ORYZANOL

The antioxidant effect of γ-OZ is well documented and has been reported
to be excellent in inhibiting lipid peroxidation. Kanno et al. (1985) reported
that γ-OZ (0.5~1%) inhibited thermal oxidative polymerization of soybean
oil. The antioxidant effect of γ-OZ is contributed by ferulic acid entity, mean-
while, BHT and α-T have been revealed to be heat resistant. In addition,
Oryza Oil & Fat Chemical Co. Ltd. showed that the antioxidant effect of
γ-OZ was potentiated with rice bran/germ amino acid and showed a syner-
gistic increase in antioxidant effect of γ-OZ (Rukumini & Raghuram, 1991).
The excellent heat resistance property of γ-OZ is highly suitable for its
incorporation in heat-processed foods. Currently in Japan, γ-OZ is approved
and listed as “antioxidant” under the list of chemical composition of food
additives. In addition, γ-OZ is being incorporated as antioxidant in cosmetic
products (Rukumini & Raghuram, 1991).

2.15.4 ORYZANOL IN FOOD PRESERVATION

The antioxidant effect of natural OZ concentrate (15.5% OZ), purified OZ
(80% OZ), and α-T (0.1%) on oxidative and thermal stability of sunflower
oil was studied. It was concluded that sunflower oil containing a combina-
tion of 1% OZ (80% purity) and 0.1% α-T exhibited a synergistic effect in
inhibiting primary and secondary oxidation products and also showed a very
high thermal stability (Sunil et al., 2015).