Acidity of oryzanol and its contribution to free fatty acids value in vegetable oils.

Gopala Krishna, A. G. and Hemakumar, K. H. and Sakina, Khatoon (2006) Acidity of oryzanol and its contribution to free fatty acids value in vegetable oils. Journal of the American Oil Chemists' Society, 83 (12). 999-1005 ; 8 ref..

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Abstract

Model oil systems containing physically refined rice bran oil to which oryzanol was added were used to determine the effects of oryzanol concn. on free fatty acid (FFA) values. When 0.5% oryzanol was added to the oils, a 0.28, 0.58 and 0.07% increase in FFA value was observed as determined with phenolphthalein, thymolphenolphthalein and alkali blue 6B, respectively. Oils containing 0.5-1.5% oryzanol showed proportionate increases in FFA values, with an average increase of 0.413%/g oryzanol. Direct titration of purified oryzanol revealed an acidity of 42.5% expressed as FFA. In spectroscopic studies, the phenolic group in the ferulic acid moiety of oryzanol was titrated by NaOH. Based on these data, indicator correction factors for oryzanol acidity and a formula for calculating real FFA content of vegetable oils containing oryzanol were developed.

Item Type:	Article
Uncontrolled Keywords:	ACIDITY-; ANTIOXIDANTS-; AROMATIC-COMPOUNDS; FATTY-ACIDS; OILS-VEGETABLE; ORYZANOLS-; VEGETABLE-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 11:03
Last Modified:	18 Nov 2016 11:17
URI:	http://ir.cftri.res.in/id/eprint/8083

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