The effect of temperature on rice oil bleaching to reduce oxidation and loss in bioactive compounds

M. M. Strieder; J. I. Engelmann; R. S. Pohndorf; P. A. Rodrigues; R. S. Juliano; G. L. Dotto; L. A.A. Pinto

doi:10.3989/gya.0233181

Autores/as

M. M. Strieder School of Chemistry and Food, Federal University of Rio Grande https://orcid.org/0000-0002-0925-0220
J. I. Engelmann School of Chemistry and Food, Federal University of Rio Grande https://orcid.org/0000-0001-7244-8195
R. S. Pohndorf Department of Agroindustrial Science and Technology, Federal University of Pelotas https://orcid.org/0000-0002-3498-8542
P. A. Rodrigues School of Chemistry and Food, Federal University of Rio Grande https://orcid.org/0000-0001-8148-0891
R. S. Juliano School of Chemistry and Food, Federal University of Rio Grande https://orcid.org/0000-0001-9348-4195
G. L. Dotto Chemical Engineering Department, Federal University of Santa Maria https://orcid.org/0000-0002-4413-8138
L. A.A. Pinto School of Chemistry and Food, Federal University of Rio Grande https://orcid.org/0000-0002-4477-0686

DOI:

https://doi.org/10.3989/gya.0233181

Palabras clave:

Carotenoides, Clorofilas, Peróxidos, Refinación, γ-oryzanol

Resumen

Las condiciones de refinación son muy importantes para obtener un aceite de arroz de alta calidad. Este trabajo tuvo como objetivo evaluar el efecto de la temperatura de decoloración en la refinación química y física, para evitar pérdidas de γ-oryzanol y carotenoides. Además, se investigaron aspectos relacionados con el enranciamiento. Las muestras de aceite desgomado (obtenido por procedimiento físico) y aceite neutralizado (obtenido por procedimiento químico) fueron suministrados por una industria local. Los aceites se decoloraron a 80, 95 y 110 °C usando 1% (w·w^-1) de tierra activada. La temperatura de 95°C fue la mejor en relación con la estabilidad oxidativa. El γ-oryzanol y los carotenoides se conservaron mejor tras la refinación física que mediante la química, en aproximadamente un 64% y un 84%, respectivamente. Sin embargo, los indicadores de oxidación fueron más altos para el aceite decolorado por procedimiento físico, lo que indica que la decoloración sin neutralización previa es viable, pero es necesario obtener un aceite crudo industrial con menos oxidación.

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