Abstract
Supercritical fluid high oryzanol (SFE HO) and supercritical fluid low oryzanol (SFE LO) rice bran oils were obtained and compared with that extracted by the Soxhlet (SOX) method. Their composition and stability during storage were determined. The amount of unsaponifiable matter and gamma oryzanol of SFE samples were significantly (p < 0.05) higher than SOX. While the amount of tocopherol in SOX (4.0 mg·g-1) was higher than that reported in SFE HO and SFE LO, at 3.2 and 2.6 mg·g-1, respectively. After storage for 42 days at 70 °C the PV, FFA%, conjugated diene and p-anisidine values of SOX were higher than those of SFE HO, and SFE LO. The SFE samples showed better stability than SOX under successive heating and the addition of BHA decreased PV, FFA%, conjugated diene and p-anisidine levels in all samples.
Highlights
Rice bran is produced from the outer layer of brown rice
Studies have proven that y-oryzanol possesses curative functions for many human diseases, including a cholesterol lowering effect which is beneficial to cardiovascular health (Cicero and Gaddi, 2001)
This study aims to determine the oxidative stability of rice bran oil extracted by Soxhlet in comparison with Supercritical fluid extraction (SFE) rice bran oil fractions during accelerated shelf-life storage
Summary
Rice bran is produced from the outer layer of brown rice. It contains high valued protein, fat and nutritional dietary fiber. Rice bran oil (RBO) is extracted from the inner husk of rice, and it is a uniquely rich source of commercially-important bioactive phytochemicals used in nutrition, pharmacy and cosmetics. Rice bran oil contains 4.2% unsaponifiable matter, which contains three different kinds of natural antioxidants of tocopherols, tocotrienols and oryzanol (Perretti et al, 2003). RBO contains a significantly high amount of y- oryzanol. This substance is composed of several kinds of ferulic acid esters of triterpene alcohols and plant sterols and has an effect similar to that of tocopherol (Anwar et al, 2005). Several authors have demonstrated the anti-oxidative effects of rice bran extracts (Iqbal et al, 2005; Nam et al, 2006), stabilized and unstabilized defatted rice bran extracts (Mariod et al, 2010), evaluating their antioxidant activity using different in vitro methods
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