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Changes of vitamin E content in rice bran with different heat treatment
Author(s) -
Ko SoonNam,
Kim ChulJin,
Kim ChongTai,
Kim Hakryul,
Chung SooHyun,
Lee SunMi,
Yoon HyeHyun,
Kim InHwan
Publication year - 2003
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200390045
Subject(s) - bran , rice bran oil , vitamin e , tocotrienol , food science , chemistry , tocopherol , vitamin , vitamin c , biochemistry , raw material , antioxidant , organic chemistry
Oil yield from unheated rice bran was 17.6% whereas that of microwave‐heated rice bran increased to up to 18.4%. Content and composition of vitamin E in rice bran oil were affected by microwave heating. Especially, contents of α‐tocopherol, α‐tocotrienol, and γ‐tocotrienol as well as total vitamin E were significantly (P <0.05) increased when the rice bran was subjected to microwave heating for up to 30 s. When rice bran was heated in an electric roaster up to 20 min at 170 °C, 5 min at 180 °C, and 3 min at 190 °C, the total vitamin E content in rice bran oil increased significantly (P <0.05) followed by a considerable decline beyond those time points. Microwave heating was more effective for an increase in the vitamin E content than electric roaster heating. However, longer heating with both microwave and electric roaster caused a significant degradation of vitamin E resulting in a decreased content of total vitamin E.