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KMID : 1134820160450101513
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 10 p.1513 ~ p.1517
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Effects of Rice Bran Extracts on Oxidative Stability of Corn Oil
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Yeon Je-Yeong
Lee Seon-Mi
Yang Jin-Woo
Kwak Ji-Eun
Kim Young-Hwa
Jeong Heon-Sang
Lee Jun-Soo
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Abstract
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Rice bran contains high amounts of fiber and various phytochemicals, including vitamin E, γ-oryzanol, and phenolic acids. The oxidative stabilities of corn oil added with three rice bran extracts from two rice cultivars (Dasan 1 and Ilpum) were evaluated. The three rice bran extracts were unsaponifiable matter of rice bran (USM), methanolic extract of rice bran oil (MEO), and methanolic extract of defatted rice bran (MEDR). Each sample was stored at 50°C for 24 days. Oxidation of these samples was determined every 3 days by measuring the peroxide value (POV) and conjugated diene value (CDV). Vitamin E content was analyzed on day 0 and day 24. The results show that the POV and CDV values of samples increased gradually during the storage period. The order of oxidative stability was shown as BHT> MEDR> MEO> USM> control, regardless of cultivars. In the case of vitamin E, α-T, γ-T, α-T3, and γ-T3 contents decreased by 89%, 31%, 83%, and 32% after storage for 24 days, respectively. In conclusion, MEDR showed higher oxidative stability and may have potential as a source of natural antioxidants in the oil industry.
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KEYWORD
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rice bran, corn oil, oxidative stability, vitamin E
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