General Information
    • ISSN: 2010-0221
    • Frequency: Bimonthly
    • DOI: 10.18178/IJCEA
    • Editor-in-Chief: Prof. Dr. Shen-Ming Chen
    • Executive Editor: Mr. Ron C. Wu
    • Abstracting/ Indexing: Chemical Abstracts Services (CAS), Ulrich's Periodicals Directory, CABI, DOAJ, Electronic Journals Library, Google Scholar, ProQuest, and Crossref
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Editor-in-chief
Prof. Dr. Shen-Ming Chen
National Taipei University of Technology, Taiwan
 

IJCEA 2014 Vol.5(4): 303-306 ISSN: 2010-0221
DOI: 10.7763/IJCEA.2014.V5.398

Influence of Temperature on Gamma-Oryzanol Stability of Edible Rice Bran Oil during Heating

A. Srisaipet and M. Nuddagul
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).

[PDF]

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.

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