Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.)
Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.)
复制标题
DOI：
10.1016/j.lwt.2012.03.018
复制
发表时间：
2012-10-01
影响因子：
6
通讯作者：
Decker, Eric A.
中科院分区：
文献类型：
--
作者：
Thanonkaew, Amonrat;Wongyai, Surapote;Decker, Eric A.
研究了家用加热稳定米糠油对冷榨米糠油(RBO)的机械浸出率、品质和抗氧化性能的影响。热风加热(5.53g/100g麸皮)的萃取率最高，其次是微波加热(4.81g/100g麸皮)、烘焙(4.77g/100g麸皮)和蒸煮(3.41g/100g麸皮)。热风和微波加热是最有效的米糠稳定化方法(P<；0.05)，其酸值(AV)为6.30-6.38 mg KOH/g油，游离脂肪酸(FFA)为3.51-3.17%，过氧化值(PV)为11.72-12.13 mg eqv/kg油。微波和热风加热稳定的RBO中总酚类化合物的含量高于烘烤和蒸煮稳定的RBO(P<；0.05)。热风加热稳定的RBO的伽马谷维素含量最高，而微波和烘焙稳定的RBO的含量差异不显着(P>；0.05)。综上所述，家庭加热稳定米糠可以应用于压榨前的RBO提取，以提高冷压RBO的出油率、质量和抗氧化性能。(C)2012爱思唯尔有限公司。保留所有权利。
The effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality and antioxidant properties of cold-pressed rice bran oil (RBO) was investigated. The highest extraction yield was found in hot air heating with 5.53 g/100 g bran, followed by microwave heating (4.81 g/100 g bran), roasting (4.77 g/100 g bran) and steaming (3.41 g/100 g bran). Hot air and microwave heating were the most effective methods for stabilization of rice bran (P < 0.05), which provided a low content of acid value (AV) 6.30-6.38 mg KOH/g oil, free fatty acid (FFA) 3.51-3.17% and peroxide value (PV) 11.72 -12.13 mg Eqv/kg oil. Microwave and hot air heating stabilized RBO contained a higher content of total phenolic compounds than that of roasting and steaming stabilized RBO (P < 0.05). Hot air heating stabilized RBO had the highest content of gamma oryzanol but these were not significantly different in microwave and roasting stabilized RBO (P > 0.05). In conclusion, the stabilization of rice bran by domestic heating could be applied to RBO extraction prior to pressing to improve oil extraction yield, quality and antioxidant properties of cold-pressed RBO. (C) 2012 Elsevier Ltd. All rights reserved.