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Stability of Ethanol‐Extracted Brown Rice to Hydrolytic and Oxidative Deterioration
Author(s) -
CHAMPAGNE E.T.,
HRON R.J.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05510.x
Subject(s) - hydrolysis , extraction (chemistry) , chemistry , oxidative phosphorylation , brown rice , ethanol , food science , chromatography , biochemistry
Brown rice kernels extracted with EtOH at 7°C for 60 min were the most stable to lipolytic hydrolysis; free fatty acids (FFA) level in these kernels increased from 1.0–1.4% during 6 mo storage at 36°C. At lower extraction temperatures and times, kernels were less stable to lipolytic hydrolysis. The higher the temperature of extraction, the more susceptible kernels were to oxidative deterioration during storage; extraction time was not a factor. Kernels extracted with recycled EtOH were no more susceptible to oxidation than those extracted with fresh EtOH.