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Effect of stabilization on the quality characteristics of rice‐bran oil
Author(s) -
Krishnamurthy M. N.,
Nagaraja K. V.
Publication year - 1989
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02669948
Subject(s) - rice bran oil , chemistry , food science , bran , palmitic acid , stearic acid , linoleic acid , wax , fatty acid , chromatography , biochemistry , organic chemistry , raw material
The effect of acid, heat and cold stabilization of rice‐bran on the quality characteristics of rice‐bran oil obtained thereof were studied. Acid and heat stabilizations were found to be equally effective as far as the control of free fatty acids is concerned. The iodine value (90‐92.2), saponification value (186‐188) and butyro‐refractometer reading (56‐58) of oils obtained from the stabilized rice‐bran were very much similar to unstabilized/control samples: IV (90‐92.2), SV (188) and BRR (56.0). However, the Bellier turbidity temperature could not be read, due to the presence of residual wax, even up to 70°C. The fatty acid composition of oils obtained from stabilized rice‐bran and determined by gas‐chromatography showed the presence of myristic (1.2–3.3), palmitic (18.0–20.3), stearic (0.5–1.2), oleic (34.0–43.9), linoleic (31.0–35.7), linolenic (2.3–3.7) and arachidic (0.5–2.8%) acids. With the fatty acid composition they resembled control oil samples. There was no effect of stabilization on the PFA quality standards/characteristics of rice‐bran oil. The effect of the chilling of rice‐bran over oil extractability and oil content has also been studied.