Abstract—Rice bran oil (RBO) presents a large amount of nutraceutical compounds such as gamma-oryzanol, a complex mixture of ferulate esters with sterol. It shows high ability to reduce cholesterol absorption and inhibition oxidation reaction. This research evaluates the stability of
r-oryzanol present in refined RBO by heating the oil under different temperatures. From the data, the concentration of
r-oryzanol are slightly changing at temperature of the oil higher than 120 ºc for isopropanol, butanol and ethyl acetate as dissolve solvent. While hexane showed balanced of
r-oryzanol trend in all of studying temperature which is affected by the interference of the oil matrix. Thus isopropanol had been suggested for accuracy solvent for
r-oryzanol determination. Further, we found that that the acid value of RBO depends on temperature of heated oil and
r-oryzanol content.
Index Terms—Rice bran oil, gamma-oryzanol, organic solvent, heating stability.
The authors are with the Department of Chemistry, Faculty of Science, Maejo University, Chiang Mai, Thailand (email: anakhaorn@mju.ac.th).
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Cite: A. Srisaipet and M. Nuddagul, "Influence of Temperature on Gamma-Oryzanol Stability of Edible Rice Bran Oil during Heating," International Journal of Chemical Engineering and Applications vol. 5, no. 4 pp. 303-306, 2014.
