Abstract
“Morelos rice” is a variety of rice with certificate of denomination of origin. It is a large grain of opaque appearance and extra large size that is grown exclusively in Morelos state (Mexico). Thus, the quality and characteristics of its rice bran may affect the kinetic of the extraction process of its oil as well as its stability. Therefore, this work is oriented to determine the extraction kinetics of its oil and its oxidative stability. The latter one is obtained through the proposal of a method based on open-circuit potential measurements. The results showed that the rice bran has 21.44% of raw oil, with a chemical composition (based on fatty acids) of 48.48% oleic acid, 35.26% linoleic acid, and 14.54% palmitic acid, as well as a free fatty acid content of 8.15%. A high percentage of its oil content can be recovered in a short time at room temperature, and its extraction kinetics is a function of both the washing and the diffusion of its oil. Under storage conditions the raw oil has a high stability, at least 8 months, and its oxidative stability was of 24, 9, and 7 hours at 50°C, 80°C, and 110°C, respectively.
Highlights
Rice is the second most consumed cereal and is a primary food for over 40% of the world’s population, with Asian countries (China, India, Indonesia, Bangladesh, and Vietnam) leading the world rice production [1]
The results showed that the rice bran has 21.44% of raw oil, with a chemical composition of 48.48% oleic acid, 35.26% linoleic acid, and 14.54% palmitic acid, as well as a free fatty acid content of 8.15%
This was determined by measuring the open-circuit potential (OCP) of a gold working electrode (WE) relative to a reference electrode using an ACM Instruments zero-resistance ammeter (ZRA) potentiometer coupled to a personal computer
Summary
Rice is the second most consumed cereal and is a primary food for over 40% of the world’s population, with Asian countries (China, India, Indonesia, Bangladesh, and Vietnam) leading the world rice production [1]. Only a small portion of the total production of rice bran is used for edible oil production [1] This occurs as a consequence of cell disruption with release of lipase enzymes and various other antinutritional factors (trypsin inhibitors, hemagglutinin-lectin, and phytates), when the bran layers are removed from the endosperm. The contact between such enzymes and oil causes its hydrolysis and the release of free fatty acids and glycerol, causing a drastic reduction of its quality and shelf life [1, 2, 5, 7, 8]. The stability of the raw oil under storage conditions for a period of 8 months has been evaluated, and a new method for determining the oil oxidative stability is proposed
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