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Isolation and identificatin of the causative factors responsible for colour fixation in rice bran oil.

Gopalakrishna, A. G. (1993) Isolation and identificatin of the causative factors responsible for colour fixation in rice bran oil. Journal of the American oil Chemist's Society, 70 (8). pp. 785-788.

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Abstract

To understand the chemical nature of the dark coloring constituents responsible for color fixation in rice bran oil, crude and dewaxed rice bran oils of 6.8% free fatty acids were fractionated on a silica gel column to get a darkcolored material (0.57% of the oil). Thin-layer chromat~ graphic analysis of the material showed a spot corresponding to monoglycerides, but there were no spots corresponding to other glycerides. It contained traces of phosphorus (<0.1 ppm, which is equivalent to 2.5 ppm phospholipids) and iron (1.3 ppm) that could not be attributed to phospholipids or to any iron-complex. Upon saponification it yielded 12% nonsaponifiable matter. Gas-liquid chromat~ graphic analysis of the sapouifiable matter {after acidification and methylation of fatty acids) showed the presence of palamitic, oleic and linoleic acids. Further, on the basis of comparison with spectroscopic data of synthetic monoglyceride, the constituent was characterized to be a mixture of monoglycerides with side chains of oxidized unsaturated fatty acids.

Item Type: Article
Uncontrolled Keywords: Color fixation in rice bran oil, dark color constituent in RBO, oxidized monoglyceride in RBO, rice bran oil, synergist for increasing viscosity of RBO
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Mar 2018 06:04
Last Modified: 12 Mar 2018 06:04
URI: http://ir.cftri.com/id/eprint/4518

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