Quality changes and tocopherols and γ-Orizanol concentrations in rice bran oil during the refining process

被引：0
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作者：
Pestana, Vanessa Ribeiro [1 ]
Zambiazi, Rui Carlos [2 ]
Mendonça, Carla R. B. [2 ]
Bruscatto, Mariangela H. [1 ]
Lerma-García, María Jesús [3 ]
Ramis-Ramos, Guillermo [3 ]
机构：
[1] Department of Science and Agro-Industrial Technology, Federal University of Pelotas, Campus Universitario Cx.P. 354, Pelotas, RS 96010-900, Brazil
[2] Department of Food Science, Federal University of Pelotas, Campus Universitario Cx.P. 354, Pelotas, RS 96010-900, Brazil
[3] Departament de Química Analítica, Facultat de Química, Universitat de València, Burjassot 46100, Spain
来源：
JAOCS, Journal of the American Oil Chemists' Society | 2008年 / 85卷 / 11期
关键词：
The quality changes and the concentrations of tocopherols and γ-oryzanol; during successive steps of rice bran oil refining (RBO); were studied. For this purpose; samples of crude; degummed; neutralized; bleached; dewaxed and deodorized RBO were taken from an industrial plant and analyzed. The moisture; pH; acidity; peroxide value and unsaponifiable matter; were determined. The fatty acid composition was evaluated by GC; and the concentrations of tocopherols and γ-oryzanol were determined using HPLC with fluorescence and UV-Vis detection; respectively. To identify γ-oryzanol components; fractions of the HPLC eluant were collected and analyzed using mass spectrometry. Oil refining reduced the peroxide value and acidity to 1 and 3% of the values obtained in crude RBO; respectively. The fatty acid composition were not significantly altered during refining. The concentrations of the tocopherols in RBO followed the order α > (β + γ) > δ. The total concentration of tocopherols was 26 mg/100 g; and remained practically unaltered during refining. Up to nine components were distinguished in γ-oryzanol. After collecting the elution fractions; up to six components were identified by electrospray mass spectrometry. Refining reduced the total concentration of γ-oryzanol to 2% of its initial value. © 2008 AOCS;
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页码：1013 / 1019
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