Grasas y Aceites, Vol 60, No 2 (2009)

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


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

Vanessa R. Pestana
Depto. de La Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Brazil

Rui C. Zambiazi
Depto. de Ciência dos Alimentos, Universidade Federal de Pelotas, Brazil

Carla R. B. Mendonça
Depto. de Ciência dos Alimentos, Universidade Federal de Pelotas, Brazil

Mariângela H Bruscatto
Depto. de La Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Brazil

Guillermo Ramis-Ramos
Depto. de Química Analítica, Facultad de Química, Universidad de Valencia, Burjassot, Spain

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.

Keywords


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

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