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KMID : 0380619850170030180
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 3 p.180 ~ p.185
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Comparison of Thermal Stability of Alkali Refined and Esterified Rice Bran Oils
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Abstract
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The alkali refined rice bran oil (ARBO) and the esterified rice bran oil (ERBO) with glycerol were compared for their thermal stabilities at 150℃ and 180℃, respectively. The acid value gradually increased in ARBO during heating period but increased slowly in ERBO-2 and declined gradually in ERBO-1. The peroxide value was somewhat fluctuated during heating period, and the maximum peroxide value in all samples was 13.3 meq/㎏. TBA value was sharply increased for the first 10 hr. heating and slowed down thereafter for all samples but ERBO were intensely colored after the heat treatment. The TG ratio of the oils after 90 hr. heating was not different at 10 but ERBC was 2-7 higher ratio of TG than ARBO at 180´C. The oxidative stability of ARBO was twice higher than ERBO according to the result of active oxygen test.
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KEYWORD
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