The Influence of Industrial Processing on the Physico-Chemical Characteristics and Lipid and Antioxidant Contents of Rice Bran

Vanessa R. Pestana; Rui C. Zambiazi; Carla R. B. Mendonça; Mariângela H Bruscatto; Guillermo Ramis-Ramos

doi:10.3989/gya.075108

Authors

Vanessa R. Pestana Depto. de La Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas
Rui C. Zambiazi Depto. de Ciência dos Alimentos, Universidade Federal de Pelotas
Carla R. B. Mendonça Depto. de Ciência dos Alimentos, Universidade Federal de Pelotas
Mariângela H Bruscatto Depto. de La Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas
Guillermo Ramis-Ramos Depto. de Química Analítica, Facultad de Química, Universidad de Valencia, Burjassot

DOI:

https://doi.org/10.3989/gya.075108

Keywords:

Bran processing, Chemical-physical characteristics, Fatty acids, ?-Oryzanol, Rice bran, Tocopherols

Abstract

A comparative study of the physico-chemical characteristics of rice bran during the successive steps of its industrial processing was carried out and included white and parboiled rice brans and pelletized and defatted rice brans. Moisture, acidity and peroxide index were determined. Using extracts in petroleum ether and gas chromatography, the total fat contents and the profiles of the fatty acids were established. The tocopherols and γ-oryzanol were determined using high performance liquid chromatography. The bran of parboiled rice showed the largest fat content and the lowest acidity, indicating that parboiling is the most effective process for bran stabilization. Oleic, linoleic and palmitic acids predominated in all the samples. Pelletization did not produce a loss in lipids, tocopherols or γ-oryzanol. All the samples showed higher contents of α-tocopherol, intermediate contents of γ-tocopherol and much lower concentrations of δ-tocopherol. Nine components of γoryzanol were detected, with a major proportion of the component that eluted in the fourth position, probably ferulate of 24-methylene cycloartenol. Pelletized rice bran showed the highest tocopherol content, whereas parboiled rice bran yielded the largest γ-oryzanol content.

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