Effect of refining process on physicochemical parameters, chemical compositions and in vitro antioxidant activities of rice bran oil
Effect of refining process on physicochemical parameters, chemical compositions and in vitro antioxidant activities of rice bran oil
复制标题
精炼工艺对米糠油理化参数、化学成分及体外抗氧化活性的影响
DOI：
10.1016/j.lwt.2019.03.096
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发表时间：
2019-07-01
影响因子：
6
通讯作者：
Wang, Xingguo
中科院分区：
文献类型：
--
作者：
Liu, Ruijie;Liu, Ruru;Wang, Xingguo
研究了米糠油精炼工艺对米糠油理化指标（酸值和过氧化值）、化学成分（脂肪酸和植物化学成分）及体外抗氧化活性的影响。结果表明，在精炼过程之后，测试RBO的酸值和过氧化值显著降低。然而，精炼并没有显着的脂肪酸组成的影响。此外，RBO的植物化学成分（生育酚除外）和抗氧化活性在精炼过程中在很大程度上降低。在RBO精炼的步骤中，中和造成的植物化学物质和抗氧化活性的损失最大。相关分析表明，多酚类物质与ABTS、ORAC值呈显著正相关，γ-谷维素与DPPH、CAA值呈显著正相关。采用化学计量学方法评价了RBO精炼过程中植物化学物质对抗氧化活性的贡献，并提出了减少RBO精炼过程中各步骤中植物化学物质损失的措施。
In the present work, the effect of refining process on physicochemical parameters (acid and peroxide values), chemical compositions (fatty acid and phytochemical contents) and in vitro antioxidant activities of rice bran oil (RBO) were investigated. The results showed that acid and peroxide values of the test RBOs decreased significantly after the refining process. However, refining did not have significant influence on the fatty acid composition. Besides, phytochemical levels (except tocopherols) and antioxidant activities of the RBO were reduced to a large degree during the refining. Among the steps of RBO refining, neutralization caused the largest losses of phytochemicals and antioxidant activities. According to the correlation analysis, polyphenols were significantly positive correlated with ABTS and ORAC values, while gamma-oryzanol was significantly positive correlated with DPPH and CAA values. Chemometrics was employed to evaluate the certain contribution of phytochemical to the antioxidant activity, and the measures that can be taken to reduce the loss of phytochemical levels in each step of the RBO refining process were also provided.