Grasas y Aceites, Vol 65, No 1 (2014)

Stability of rice bran oil extracted by SFE and soxhlet methods during accelerated shelf-life storage


https://doi.org/10.3989/gya.109413

A. Mariod
Faculty of Sciences and Arts-Alkamil, King Abdulaziz University - Laboratory of Molecular BioMedicine, Insitute of Bioscience, Universiti Putra Malaysia, Malaysia

M. Ismail
Laboratory of Molecular BioMedicine, Insitute of Bioscience, Universiti Putra Malaysia - Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Malaysia

N. F. Abd Rahman
Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Malaysia

B. Matthaus
Department for Lipid Research, Max Rubner-Institute, Federal Research Institute for Nutri, Germany

Abstract


Supercritical fluid high oryzanol (SFE HO) and supercritical fluid low oryzanol (SFE LO) rice bran oils were obtained and compared with that extracted by the Soxhlet (SOX) method. Their composition and stability during storage were determined. The amount of unsaponifiable matter and gamma oryzanol of SFE samples were significantly (p < 0.05) higher than SOX. While the amount of tocopherol in SOX (4.0 mg·g-1) was higher than that reported in SFE HO and SFE LO, at 3.2 and 2.6 mg·g-1, respectively. After storage for 42 days at 70 °C the PV, FFA%, conjugated diene and p-anisidine values of SOX were higher than those of SFE HO, and SFE LO. The SFE samples showed better stability than SOX under successive heating and the addition of BHA decreased PV, FFA%, conjugated diene and p-anisidine levels in all samples.

Keywords


Oryzanol; Rice bran oil; Shelf life; Soxhlet; Stability; Supercritical fluid extraction; Tocopherol

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