A simple method for purification of deodorizer distillate from Indian rice (Oryza Sativa) bran oil and preparation of phytosterols

R. G. Raja Rajan; A. G. Gopala Krishna

doi:10.3989/gya.0229141

Autores/as

R. G. Raja Rajan Department of Lipid Science and Traditional Foods CSIR-Central Food Technological Research Institute Mysore
A. G. Gopala Krishna Department of Lipid Science and Traditional Foods CSIR-Central Food Technological Research Institute Mysore

DOI:

https://doi.org/10.3989/gya.0229141

Palabras clave:

Compuestos responsables del color marrón de RBO y DOD, Concentrado de fitosteroles (PCF), Fitosteroles de alta pureza, Fracción Marrón y maloliente (BCBOF)

Resumen

Se estudiaron las características físico-químicas de muestras de destilados de desodorización de aceites de salvado de arroz (RBO DOD-1 y RBO DOD-2). Las muestras eran semi-sólidas y tenían un color oscuro. Los valores de ácidos grasos libres fueron 59,2% y 86,0%, materia insaponificable 18,7% y 7,75% y contenido de fitoesteroles de 8,71% y 4,22%, respectivamente, para los destilados de desodorización estudiados. Se desarrolló un método simple de filtración mediante sílica gel para purificar DOD y obtener concentrados de fitosteroles (PCF) y una fracción de color marrón y olor desagradable (BCBOF). Los valores de color se redujeron en un 72,8% y el 73,0% de unidades Lovibond en el PCF para DOD-1 y DOD-2, respectivamente, no tenían mal olor y aumentaron su concentración en fitoesteroles al 12,4% y 5,9%. El PCF se procesó adicionalmente para preparar fitosteroles de alta pureza. El análisis por HPLC mostró que la mezcla de fitosteroles estaba formada por β-sitosterol (38,2%), estigmasterol (34,9%), campesterol (9,5%) y otros esteroles (17,4%).

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