Abstract
ABSTRACTBrown rice kernels extracted with EtOH at 7°C for 60 min were the most stable to lipolytic hydrolysis; free fatty acids (FFA) level in these kernels increased from 1.0–1.4% during 6 mo storage at 36°C. At lower extraction temperatures and times, kernels were less stable to lipolytic hydrolysis. The higher the temperature of extraction, the more susceptible kernels were to oxidative deterioration during storage; extraction time was not a factor. Kernels extracted with recycled EtOH were no more susceptible to oxidation than those extracted with fresh EtOH.
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