Antioxidant mechanism of ferulic acid and γ-oryzanol in emulsion and emulgel based on black seed oil

The aim of this research was to compare the antioxidant mechanism of ferulic acid and γ-oryzanol in emulsion with that of emulgel. In the initiation phase, ferulic acid at 2.32 mM concentration exhibited the best efficiency in emulgel samples, while in emulsion samples, γ-oryzanol at 2.32 mM concentration exhibited the best efficiency. γ-Oryzanol was more effective than ferulic acid in emulsion and emulgel samples in the propagation phase. The γ-oryzanol and ferulic acid participated in side reactions of initiation chain in addition to participating in the major termination reaction. In both of the emulgel and emulsion samples, ferulic acid showed higher consumption rate constant and extent of participation in side reactions of initiation chain than that of γ-oryzanol. In conclusion, ferulic acid showed higher efficiency in emulgel in the initiation phase, while γ-oryzanol showed higher efficiency in emulsion and emulgel in the propagation phase.