Unsaponifiable matter and oxidative stability of commercially produced Indian rice bran oils

Gopalakrishna, A. G. and Prashanth, P. A. and Pragasam, A. and Raghavendra, K. V. and Khatoon, S. (2003) Unsaponifiable matter and oxidative stability of commercially produced Indian rice bran oils. Journal of Food Lipids, 10 (4). pp. 329-340.

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Abstract

Chemically and physically refined rice bran oils (RBO) were investigated for their content and composition of unsaponifiable matter and oxidative stability. The chemically and physically refined rice bran oils contained 2.6 and 4.5% unsaponifiable matter, respectively. The content and composition of unsaponifiable matter for chemically and physically refined RBO, respectively, were: phytosterols, 0.96 and 1.40%; 4-methyl sterols, 0.51 and 1.12%; triterpene alcohols, 0.52 and 0.86%; and nonpolar components, 0.61 and 1.13%. The corresponding oxidative stability for the 2 oils were 2.80 and 4.37 h. The content of unsaponifiable matter was influenced by residual amounts of wax and oryzanol in the refined oil as shown by the model experiments; thus physical refining of RBO requires a thorough dewaxing step to obtain a refined oil without haziness and with a lower amount of unsaponifiable matter.

Item Type:	Article
Uncontrolled Keywords:	LIPIDS-; OILS-VEGETABLE; OXIDATION-; COMPOSITION-; OXIDATIVE-STABILITY; RICE-BRAN-OILS; UNSAPONIFIABLE-MATTER
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:	22 Jun 2009 04:40
Last Modified:	09 Apr 2018 11:03
URI:	http://ir.cftri.res.in/id/eprint/7557

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