Antioxidative effects of stabilized and unstabilized defatted rice bran methanolic extracts on the stability of rice bran oil under accelerated conditions

Abdalbasit Adam Mariod; Hadiza Altine Adamu; Maznah Ismail; Norsharina Ismail

doi:10.3989/gya.110309

Authors

Abdalbasit Adam Mariod Laboratory of Molecular Biomedicine, Institute of Bioscience, University of Putra - Department of Food Science & Technology, Sudan University of Science & Technology
Hadiza Altine Adamu Laboratory of Molecular Biomedicine, Institute of Bioscience, University of Putra - Department of Nutrition and Dietetic, Faculty of Medicine and Health Sciences, University of Putra
Maznah Ismail Laboratory of Molecular Biomedicine, Institute of Bioscience, University of Putra - Department of Nutrition and Dietetic, Faculty of Medicine and Health Sciences, University of Putra
Norsharina Ismail Laboratory of Molecular Biomedicine, Institute of Bioscience, University of Putra - Department of Nutrition and Dietetic, Faculty of Medicine and Health Sciences, University of Putra

DOI:

https://doi.org/10.3989/gya.110309

Keywords:

Antioxidant activity, Rice bran oil, Stability, Stabilized defatted rice bran

Abstract

The present research assessed the antioxidant activity against the synthetic 1, 1-diphenyl-2-picrylhydrazyl radical, and β-carotene–linoleic acid assay of the methanolic extracts of defatted rice bran from stabilized and unstabilized rice bran. The effects of the extracts (0.1 and 0.25% w/w) on the oxidative stability of refined-bleached rice bran oil were determined and compared with those of BHA (synthetic antioxidant). The study was carried out over a 168 hr period at 70°C and the progression of oxidation was measured by peroxide value, p-anisidine value, and thiobarbituric acid-reactive substances (TBARS). The relative % of residual α-tocopherol and γ-oryzanol of the rice bran oil containing methanolic extracts of stabilized and unstabilized defatted rice bran during storage at 70°C were studied.

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