Stability of rice bran oil extracted by SFE and soxhlet methods during accelerated shelf-life storage
DOI:
https://doi.org/10.3989/gya.109413Keywords:
Oryzanol, Rice bran oil, Shelf life, Soxhlet, Stability, Supercritical fluid extraction, TocopherolAbstract
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.
Downloads
References
AOCS. 1998. Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., AOCS Press, Champaign, IL.
Anwar F, Anwer T, Mahmood Z. 2005. Methodical characterization of rice (Oryza sativa) bran oil from Pakistan. Grasas Aceites. 56, 125–134. http://dx.doi.org/10.3989/gya.2005.v56.i2.120
Balachandran C, Mayamol PN, Thomas S, Sukumar D, Sundaresan A, Arumughan C. 2008. An ecofriendly approach to process rice bran for high quality rice bran oil using supercritical carbon dioxide for nutraceutical applications. Biores Technol. 99, 2905–2912. http://dx.doi.org/10.1016/j.biortech.2007.06.004
Bruhl L, and Matthaus B. 1999. Extraction of oilseeds by SFE - a comparison with other methods for the determination of the oil content. J. Anal. Chem. 364, 631–634. http://dx.doi.org/10.1007/s002160051399
Chatha SAS, Anwar F, Manzoor M, Bajwa J. 2006. Evaluation of the antioxidant activity of rice bran extracts using different antioxidant assays. Grasas Aceites 57, 328–335.
Chotimarkorn C, Ohshima T, Ushio, H. 2005. Fluorometric and fluorescent image analysis methods for determination of lipid hydroperoxides in oil models with 3-perylene diphenylphosphine (3-PeDPP). J. Agri. Food Chem. 53, 7361–7366. http://dx.doi.org/10.1021/jf050611g
Cicero AFG, and Gaddi, A. 2001. Rice bran oil and gammaoryzanol in the treatment of hyperlipoproteinaemias and other conditions. Phytoth. Res. 15, 277–289. http://dx.doi.org/10.1002/ptr.907
Dekkers J, van Doornen L, Kemper H. 1996. The role of antioxidant vitamins and enzymes in the prevention of exercise-induced muscle damage. Sports Med. 21, 213–38. http://dx.doi.org/10.2165/00007256-199621030-00005
Duvernay WH, Assad JM, Sabliov CM, Lima M, Xu Z. 2005. Microwave Extraction of Antioxidant Components from Rice Bran. Pharm. Eng. 25, 1–5.
Hubbard JD, Downing JM, Ram MS, Chung OK. (2004). Lipid extraction from wheat flour using supercritical fluid extraction. Cereal Chem. 81, 693–698. http://dx.doi.org/10.1094/CCHEM.2004.81.6.693
Iqbal S, Bhanger MI, Anwar F. 2005. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chem. 93, 265–272. http://dx.doi.org/10.1016/j.foodchem.2004.09.024
Kulås E, and Ackman R. G. 2001. Different Tocopherols and the Relationship between Two Methods for Determination of Primary Oxidation Products in Fish Oil. J. Agric. Food Chem. 49, 1724–1729. http://dx.doi.org/10.1021/jf0011541
Mariod AA, Ibrahim RM, Ismail M, Ismail N. 2010. Antioxidant Activity of the Phenolic Leaf Extracts from Monechma ciliatum in Stabilization of Corn Oil. J. Am. Oil Chem. Soc. 87, 35–43. http://dx.doi.org/10.1007/s11746-009-1474-4
Mariod AA, Matthäus B, Eichner K, Hussein IH. 2006. Antioxidant activity of extracts from Sclerocarya birrea kernel oil cakes. Grasas Aceites 57, 361–366. http://dx.doi.org/10.3989/gya.2006.v57.i4.60
Mariod AA, Adamu HA, Ismail M, Ismail N, 2010. Antioxidative effects of stabilized and unstabilized defatted rice bran methanolic extracts on the stability of rice bran oil under accelerated conditions. Grasas Aceites, 61, 409–415. http://dx.doi.org/10.3989/gya.110309
Mishra R, Sharma HK, Sengar G. 2012. Quantification of rice bran oil in oil blends. Grasas Aceites 63, 53–60. http://dx.doi.org/10.3989/gya.033311
Nam SH, Choi SP, Kang MY, Kho HJ, Kozukue N, Griedman M. 2006. Antioxidative activities of bran extracts from twenty one pigmented rice cultivars. Food Chem. 94, 613–620. http://dx.doi.org/10.1016/j.foodchem.2004.12.010
Patel PM. 2005. Supercritical fluid extraction of rice bran with adsorption on rice hull ash. PhD Thesis, Louisiana State University, Louisiana, USA.
Player ME, Kim HJ, Lee HO, Min DB. 2006. Stability of α-, γ-, or δ- tocopherol during soybean oil oxidation. J. Food Sci. 71, C456–C460. http://dx.doi.org/10.1111/j.1750-3841.2006.00153.x
Pietta PG. 2000. Flavonoids as antioxidants. J. Nat. Prod. 63, 1035–1042. http://dx.doi.org/10.1021/np9904509
Perretti G, Miniati E, Montanari L, Fantozzi P. 2003. Improving the value of rice by-products by SFE J. Supercrit. Fluid. 26, 63–71.
Renuka Devi, R, Arumughan C. 2007. Phytochemical characterization of defatted rice bran and optimization of a process for their extraction and enrichment. Biores. Technol. 98, 3037–3043. http://dx.doi.org/10.1016/j.biortech.2006.10.009
Rukmini C, and Raghuram TC. 1991. Nutritional and biochemical aspects of the hypolipidemic action of rice bran oil: A review. J. Am. Col. Nutr. 10, 593. http://dx.doi.org/10.1080/07315724.1991.10718181
Rogers EJ, Rice SM, Nicolosi RJ, Carpenter DR., McClelland CA, Romancyzk LJ. 1993. Identification and quantification of γ-oryzanol components and simultaneous assessment of tocols in rice bran oil. J. Am. Oil Chem. Soc. 70, 301–307. http://dx.doi.org/10.1007/BF02545312
Shahid I, Bhanger MI, Farooq A. 2005. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chem. 93, 265–272. http://dx.doi.org/10.1016/j.foodchem.2004.09.024
Shahidi F, Desilva C, Amarowicz R. 2003. Antioxidant activity of extracts of defatted seeds of niger (Cuizotia abyssinica). J. Am. Oil Chem. Soc. 80, 443–450. http://dx.doi.org/10.1007/s11746-003-0718-9
STATGRAPHICS®. 1985–1989. Statgraphics Statistical Graphics Systems, Version 4.0, STSC Inc. & Statistical Graphics Cooperation, Rockville, MD.
Stier RF. 2001. The measurement of frying oil quality and authenticity. In Rossell, J. B. (ed.). Frying: Improving Quality. CRC Press Woodhead Publishing Limited, Cambridge, England, pp. 165–178. http://dx.doi.org/10.1533/9781855736429.2.165
Published
How to Cite
Issue
Section
License
Copyright (c) 2014 Consejo Superior de Investigaciones Científicas (CSIC)

This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.