Stability of rice bran oil extracted by SFE and soxhlet methods during accelerated shelf-life storage

A. Mariod; M. Ismail; N. F. Abd Rahman; B. Matthaus

doi:10.3989/gya.109413

Autores/as

A. Mariod Faculty of Sciences and Arts-Alkamil, King Abdulaziz University - Laboratory of Molecular BioMedicine, Insitute of Bioscience, Universiti Putra Malaysia
M. Ismail Laboratory of Molecular BioMedicine, Insitute of Bioscience, Universiti Putra Malaysia - Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia
N. F. Abd Rahman Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia
B. Matthaus Department for Lipid Research, Max Rubner-Institute, Federal Research Institute for Nutri

DOI:

https://doi.org/10.3989/gya.109413

Palabras clave:

Aceite de salvado de arroz, Caducidad, Estabilidad, Fluido supercrítico, Oryzanol, Soxhlet, Tocoferol

Resumen

Se realizaron extracciones mediante fluido supercrítico de salvado de arroz con alto (SFE HO) y bajo (SFE LO) contenido en orizanol y se comparó con los extraídos mediante Soxhlet (SOX). Se determinó la composición y la estabilidad durante el almacenamiento. La materia insaponificable y el gamma orizanol de las muestras SFE fueron significativamente más altas (p < 0,05) que SOX. Mientras la cantidad de tocoferol en SOX (4,0 mg·g^-1) fue mayor que lo encontrado para SFE HO y SFE LO, 3,2 y 2,6 mg·g^-1 respectivamente. Después de 42 días de almacenamiento a 70 °C los valores de PV, FFA %, dienos conjugados y p-anisidina de SOX fueron mayores que los de SFE HO, y SFE LO. Las muestras SFE mostraron mejor estabilidad que SOX bajo calentamiento y la adición de BHA disminuyó el PV, FFA %, dienos conjugados y los niveles de p-anisidina en todas las muestras.

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