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Effect of stabilization on the quality characteristics of rice-bran oil

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2096/
JAOCS-02-89
 
Title Effect of stabilization on the quality characteristics of rice-bran oil
 
Creator Nasirullah, Dr.
Krishnamurthy, M. N.
Nagaraja, K. V.
 
Subject 13 Quality control
19 Lipids-oils/fats
 
Description Oils produced from (i) unstabilized, (ii) acid stabilized, (iii) heat stabilized and (iv) cold stabilized rice bran were evaluated for quality attributes, several hours or 7 days after stabilization. Results are tabulated. I values, saponification values and butyro-refractometer values were little affected by stabilization. After 7 days storage, (i) oil contained 20.3% free fatty acids (FFA), vs. 4.8% initially; over 7 days, FFA levels in (ii)-(iv) oils scarcely increased, being 4.8-6.2%. Major fatty acids in (ii)-(iv) were C18:1, C18:2 and C16:0 (about 34-42, 31-36 and 18-20% of total fatty acids, resp.); corresponding levels in (i) were about 41, 30 and 18%. Effects of chilling of rice bran on oil extractability were deemed negligible.
 
Date 1989
 
Type Article
PeerReviewed
 
Identifier Nasirullah, Dr. and Krishnamurthy, M. N. and Nagaraja, K. V. (1989) Effect of stabilization on the quality characteristics of rice-bran oil. Journal of the American Oil Chemists' Society, 66 (5). pp. 661-663. ISSN 0003-021X