Quantification of rice bran oil in oil blends
DOI:
https://doi.org/10.3989/gya.033311Keywords:
HPLC, Oryzanol, Rice bran oil quantification, Ultrasonic velocityAbstract
Blends consisting of physically refined rice bran oil (PRBO): sunflower oil (SnF) and PRBO: safflower oil (SAF) in different proportions were analyzed for various physicochemical parameters. The quantification of pure rice bran oil in the blended oils was carried out using different methods including gas chromatographic, HPLC, ultrasonic velocity and methods based on physico-chemical parameters. The physicochemical parameters such as ultrasonic velocity, relative association and acoustic impedance at 2 MHz, iodine value, palmitic acid content and oryzanol content reflected significant changes with increased proportions of PRBO in the blended oils. These parameters were selected as dependent parameters and % PRBO proportion was selected as independent parameters. The study revealed that regression equations based on the oryzanol content, palmitic acid composition, ultrasonic velocity, relative association, acoustic impedance, and iodine value can be used for the quantification of rice bran oil in blended oils. The rice bran oil can easily be quantified in the blended oils based on the oryzanol content by HPLC even at a 1% level. The palmitic acid content in blended oils can also be used as an indicator to quantify rice bran oil at or above the 20% level in blended oils whereas the method based on ultrasonic velocity, acoustic impedance and relative association showed initial promise in the quantification of rice bran oil.
Downloads
References
Adhikari S, and Adhikari J. 1992. Methods for the detection/estimation of admixed vegetable oils. J. Oil Technol. Assoc. India 24, 39-43.
AOCS. 2004. Official methods of analysis. 5th ed. American oil chemist’s society Champaign, Illinois, Washington DC.
Azrina A, Maznah I and Azizah AH. 2008. Extraction and Determination of Oryzanol in Rice Bran of Mixed Herbarium UKMB; AZ 6807:MR 185, AZ 6808: MR 211, AZ6809: MR 29. ASEAN Food J. 15, 89-96.
CAC/RS 27-1969, 1970. International standard for edible safflower seed oil in Codex Alimentarius Commission. Joint Food and Agriculture Organization/World Health Organization of the United Nations, Rome, p13.
CAC/RS 23-1969, 1970. International standard for edible sunflower seed oil in Codex Alimentarius Commission. Joint FAO/WHO Food Standards Programme, (Accession No: 111882), Rome, p 22.
CD13CS-11 in AOCS. 2004. Official methods of analysis. 5th ed. American oil chemist’s society Champaign, Illinois, Washington DC.
Crick DC, Nwokolo EN, Sim JS. 1988. Effect of blending dietary oils on grows performance, total and individual fatty acids absorption by the growing chick. Nutr. Res. 8, 643-51. http://dx.doi.org/10.1016/S0271-5317(05)80078-8
CX/FO 05/19/5 in Codex Alimentarius Commission. 2005. Draft amendments to the standards for vegetable oil, Annex 1, Joint FAO/WHO Food Standards Programme Codex Committee On Fats And Oils Nineteenth Session London, United Kingdom.
Datta SK. 1981. Determination of rapeseed oil in mustard oil from the critical solution temperature. J. Assoc. Public Analysts 19, 127-129.
Frankel EN and Huang SW. 1994. Improving the oxidative stability of polyunsaturated vegetable oils by blending with high-oleic sunflower oil. J. Am. Oil Chem. Soc.,71, 255-259. http://dx.doi.org/10.1007/BF02638050
Handoo SK, Gupta S, Agrawal TN. 1992. Properties of groundnut and cotton seed oil blends. J. Oil Technol. India 24: 83-87.
IICT. 2008. Processing and analytical methodologies of oils and fats. Centre for Lipid Research, Indian Institute of Chemical Technology, Hyderabad, pp 10-11.
Mehta P, Patil A, Bujata H. 1986. Assessment of suitability of various oil blends for culinary purpose. Indian J. Nutr. Diet., 23, 126-131.
Mehra R and Israni R. 1999. Thermodynamic parameters of multicomponent liquid mixtures and their variation with temperature from ultrasonic and density measurements. International conference and exhibition on ultrasonics (ICEU) New Delhi.
Orthoefer FT and Smith J. 1996. Rice bran oil and sunflower oil. In Bailey’s Industrial oil and fat products (Ed by Hui, Y.H.), 5th edition, vol. 2, John Wiley and sons Inc. New York, 393-410, 411-456.
Rogers EJ, Rice SM, Nicolosi RJ, Carpenter DR, McClelland CA and Romanczyk Jr LJ. 1993. Identification and quantitation 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
Sharma HK, Singhal RS and Kulkarni PR. 1996. Studies on deep fat frying using blended oils and potato chips. J. Food Lipids, 3, 155-159. http://dx.doi.org/10.1111/j.1745-4522.1996.tb00063.x
Sharma HK, Singhal RS, Kulkarni PR and Gholap AS. 1999. Detection of oil blends. Nahrung 43, 51-53. http://dx.doi.org/10.1002/(SICI)1521-3803(19990101)43:1<51::AID-FOOD51>3.0.CO;2-U
Sharma HK, Kaur B, Sarkar B and Singh C. 2006. Thermal behaviour of pure rice bran oil, sunflower oil and their model blends during deep fat frying. Grasas Aceites 57, 376-381.
Seetharamaiah GS and Prabhakar JV. 1986. Oryzanol content of Indian rice bran oil and its extraction from soap stock. J. Food Sci. Technol. 23, 270-272.
Shiela PM, Sreerama YN, Gopala-Krishna AG. 2004. Storage stability evaluation of some packed vegetable oil blends. J. Am. Oil Chem. Soc. 81, 1125-1129 http://dx.doi.org/10.1007/s11746-004-1029-x
Susheelamma NS, Asha MR, Ravi R, Kumar AKV. 2002. Comparative studies on physical properties of vegetable oils and their blends after frying. J. Food Lipids 9, 259-276. http://dx.doi.org/10.1111/j.1745-4522.2002.tb00225.x
Xu Z and Godber JS. 1999. Purification and identification of components of γ-oryzanol in rice bran oil. J. Agric Food Chem. 47, 2724-2728. http://dx.doi.org/10.1021/jf981175j PMid:10552553
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2012 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 printed and online versions of this Journal are the property of 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) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
