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

Autores/as

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

Palabras clave:

Aceite de germen de arroz, Actividad antioxidante, Estabilidad, Germen de arroz desengrasado y estabilizado

Resumen

La presente investigación evalúa la actividad antioxidante mediante el radical sintético 1,1-difenil-2-picrilhidrazil y el ensayo β-caroteno–ácido linoleico de extractos metanólicos de salvado de arroz desengrasado procedente de salvado de arroz estabilizado y no-estabilizado. El efecto de los extractos (0.1 y 0.25% w/w) sobre la estabilidad oxidativa del aceite refinado de salvado de arroz fue determinado y comparado con el del BHA (antioxidante sintético). El estudio fue llevado a cabo durante un periodo de 168 hr a 70°C y la progresión de la oxidación fue medida mediante el valor de peróxidos, valor de p-anisidine y substancias reactivas del ácido tiobarbitúrico (TBARS). El porcentaje relativo del α-tocoferol y γ-orizanol residual en el aceite de germen de arroz conteniendo extracto metanólico de germen de arroz desengrasado estabilizado y no estabilizado durante el almacenamiento a 70°C fueron estudiados.

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Citas

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