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Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil.

Gopala Krishna, A. G. and Khatoon, S. and Shiela, P. M. and Sarmandal, C. V. and Indira, T. N. and Mishra, A (2001) Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil. Journal of the American Oil Chemists' Society, 78 (2). 127-131, 28 ref..

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Abstract

The effect of processing and refining steps on oryzanol levels in rice bran oils (RBO) and the oryzanol composition of Indian paddy cv. and commercial RBO products were investigated. Degumming and dewaxing of crude RBO removed only 1.1 and 5.9% of oryzanol while alkali treatment removed 93.0-94.6% of oryzanol from the original crude oil. Irrespective of the strength of alkali (12 to 20 Be studied), retention of oryzanol in the refined RBO was only 5.4-17.2% for crude oil, 5.9-15.0% for degummed oil, and 7.0-9.7% for degummed and dewaxed oil. The oryzanol content of RBO extracted from 18 Indian paddy cv. ranged from 1.63 to 2.72%. The oryzanol content ranged from 1.1 to 1.74% for RBO refined using physical methods while for alkali-refined oils it was 0.19-0.20%. Oil subjected to physical refining (commercial sample) retained the original amount of oryzanol after refining (1.60 and 1.74%), whereas the chemically refined oil had a considerably lower oryzanol level (0.19%). It is probable that oryzanol which is lost during chemical refining is carried into soapstock wastes. The content of oryzanol of commercial RBO, soapstock, acid oil, and deodorizer distillate were in the range: 1.7-2.1, 6.3-6.9, 3.3-7.4, and 0.79%, respectively. These results showed that the processing steps (degumming (1.1%), dewaxing (5.9%), physical refining (0%), bleaching and deodorization of the oil) did not affect the content of oryzanol appreciably, while 83-95% of it was lost during alkali refining. The oryzanol composition of crude oil and soapstock as determined by HPLC revealed that 24-methylene cycloartanyl ferulate (30-38%) and campesteryl ferulate (24.4-26.9%) were the major ferulates.

Item Type: Article
Uncontrolled Keywords: ANTIOXIDANTS-; AROMATIC-COMPOUNDS; OILS-VEGETABLE; REFINING-; ORYZANOLS-; RICE-BRAN-OILS
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jul 2009 05:43
Last Modified: 01 Jul 2015 12:18
URI: http://ir.cftri.com/id/eprint/7649

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