Isolation and identification of the causative factors responsible for color fixation in rice bran oil.

Gopala Krishna, A. G. (1993) Isolation and identification of the causative factors responsible for color fixation in rice bran oil. Journal of the American Oil Chemists' Society, 70 (8). 785-788, 17 ref..

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Abstract

To understand the chemical nature of the dark colouring constituents responsible for colour fixation in rice bran oil, crude and dewaxed rice bran oils of 6.8% free fatty acids were fractionated on a silica gel column, producing a dark-coloured material (0.57% of the oil). TLC analysis of the material showed a spot corresponding to monoglycerides; no spots corresponding to other glycerides. The extract contained traces of phosphorus (<0.1 p.p.m., which is equivalent to 2.5 p.p.m. phospholipids) and iron (1.3 p.p.m.) that could not be attributed to phospholipids or to any iron-complex. Upon saponification it yielded 12% nonsaponifiable matter. GLC analysis of saponifiable matter (after acidification and methylation of fatty acids) showed the presence of palmitic, oleic and linoleic acids. Comparison with spectroscopic data of synthetic monoglycerides showed the constituent to be a mixture of monoglycerides with side chains of oxidized unsaturated fatty acids.

Item Type:	Article
Uncontrolled Keywords:	ANALYTICAL-TECHNIQUES; OILS-; OILS-VEGETABLE; PIGMENTS-; VEGETABLE-PRODUCTS; ANALYSIS-; RICE-BRAN-OILS
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Jul 2011 10:39
Last Modified:	29 Jul 2011 10:39
URI:	http://ir.cftri.res.in/id/eprint/6375

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