Study on the composition of rice bran oil and its higher free fatty acids value.

Gopala Krishna, A. G. and Hemakumar, K. H. and Sakina, Khatoon (2006) Study on the composition of rice bran oil and its higher free fatty acids value. Journal of the American Oil Chemists' Society, 83 (2). pp. 117-120.

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Abstract

Composition of rice bran oil (RBO) was compared with that of 3 commercial vegetable oils. For refined ground-nut oil, refined sunflower oil and refined safflower oil, colour values were 1.5-2.0 Lovibond units, unsaponifiable matter contents were 0.15-1.40%, tocopherol contents were 30-60 mg% and free fatty acid (FFA) levels were 0.05-0.10%, whereas refined RBO samples showed higher values of 7.6-15.5 Lovibond units for colour, 2.5-3.2% for unsaponifiable matter, 48-70 mg% for tocopherols content and 0.14-0.55% for FFA levels. Of the 4 oils, only RBO contained oryzanol, at levels ranging from 0.14 to 1.39%. High-oryzanol RBO contained higher levels of FFA than the other vegetable oils studied. The analyses of FA and glyceride compositions revealed higher palmitic, oleic and linoleic acid contents than reported values in some cases and higher partial glyceride contents in RBO than the commonly used vegetable oils. Consequently, triglyceride levels were 79.9-92% in RBO, but were >95% in the other oils studied.

Item Type:	Article
Uncontrolled Keywords:	OILS-VEGETABLE; COMPOSITION-; RICE-BRAN-OILS
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Jul 2009 11:00
Last Modified:	01 Jul 2015 11:10
URI:	http://ir.cftri.res.in/id/eprint/7515

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