Unsaponifiable matter and oxidative stability of commercially produced Indian rice bran oils
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/7557/
JFL-01-03 |
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| Title |
Unsaponifiable matter and oxidative stability of commercially produced Indian rice bran oils
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| Creator |
Gopalakrishna, A. G.
Prashanth, P. A. Pragasam, A. Raghavendra, K. V. Khatoon, S. |
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| Subject |
19 Lipids-oils/fats
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| Description |
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.
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| Date |
2003
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7557/1/Journal_of_Food_Lipids_10_%282003%29_329-340.pdf
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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