|
KMID : 1007520200290030393
|
|
Food Science and Biotechnology
2020 Volume.29 No. 3 p.393 ~ p.399
|
|
|
Extraction of γ-oryzanol from rice bran using diverse edible oils: enhancement in oxidative stability of oils
|
|
Yi Bo-Ra
Kim Mi-Ja
|
|
|
Abstract
|
|
|
|
Diverse edible oils including perilla, corn, soybean, canola, sunflower, olive, and grape seed oils were mixed with heat-stabilized rice bran to extract γ-oryzanol from the rice bran. The oxidative stabilities of the oils with or without extraction were compared by analyzing the headspace oxygen content, conjugated dienoic acid (CDA) values, and p-anisidine values (p-AV). Grape seed oil extracted significantly high γ-oryzanol content while canola oil extracted lowest γ-oryzanol content (p?
|
|
|
KEYWORD
|
|
|
Rice bran oil, γ-Oryzanol, Diverse oils
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
 
|
|