Utilization of unsaponifiable matter from rice bran oil fatty acid distillate for preparing an antioxidant-rich oleogel and evaluation of its properties

S. Sahu; M. Ghosh; D. K. Bhattacharyya

doi:10.3989/gya.0938182

Autores/as

S. Sahu School of Community Science and Technology, Indian Institute of Engineering Science and Technology https://orcid.org/0000-0002-9446-9584
M. Ghosh School of Community Science and Technology, Indian Institute of Engineering Science and Technology https://orcid.org/0000-0002-7868-0785
D. K. Bhattacharyya School of Community Science and Technology, Indian Institute of Engineering Science and Technology https://orcid.org/0000-0001-7145-3654

DOI:

https://doi.org/10.3989/gya.0938182

Palabras clave:

Aceite de salvado de arroz, Cera de salvado de arroz, Oleogeles, RBOFAD, UMRBOFAD

Resumen

El destilado de ácidos grasos de aceites de salvado de arroz (RBOFAD) es un subproducto importante que se obtiene en el proceso de refinación física. Este destilado contiene una gran cantidad de materia insaponificable (γ-oryzanol 3.27 g/100g UM; tocoferol total 10.93 mg/100 g UM; phytosterol total 21.81 g/100g UM; escualeno 1.15 g/100 g UM y alcohol graso total 73.34 g/100 g UM) y ácidos grasos libres. Los oleogeles ricos en antioxidantes se obtuvieron de la cera del salvado de arroz (RBW), de destilados de ácidos grasos de aceite de salvado de arroz (RBOFAD) y de aceite de salvado de arroz refinado. El objetivo principal de este estudio fue utilizar materia insaponificable de RBOFAD (UMRBOFAD) ricos en antioxidantes como organogelador junto con cera de salvado de arroz que actúa también como un buen organogelador. El oleogel rico en antioxidantes se preparó usando UMRBFAD, etilcelulosa (EC) y RBW al 2%, 2%, 3% en peso respectivamente en aceite de salvado de arroz refinado y este oleogel rico en antioxidantes se comparó con el oleogel de aceite de salvado de arroz usando RBW al 7% en peso de aceite de salvado de arroz. Estos oleogeles se evaluaron utilizando una combinación de técnicas como la calorimetría diferencial de barrido (DSC), microscopía de luz polarizada (PLM), viscosidad, difracción de rayos X por radiación de sincrotrón (SR-XRD) y espectroscopía FTIR. La calorimetría diferencial de barrido (DSC) midió las propiedades térmicas del oleogel de aceite de salvado de arroz y el oleogel rico en antioxidantes. Las imágenes de microscopía de luz polarizada revelaron una aguja como el cristal para RBW. Las medidas de SR-XRD se usaron para la clarificación de las estructuras cristalinas de los bloques de construcción de estos oleogeles. Se evaluaron las actividades antioxidantes de los oleogeles con ensayos de DPPH y ABTS.

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Citas

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