| Rice bran with different storage time was used as raw material to study effects of rice bran extrusion stabilization on crude rice bran oil qualities. The results showed that compared with crude rice bran oil prepared by unstabilized rice bran, extrusion stabilization of rice bran increased acid value and peroxide value of crude rice bran oil. As storage time of rice bran increased, the difference in acid values and peroxide values of crude rice bran oils prepared by stabilized and unstabilized rice brans increased. Extrusion stabilization of rice bran had a little effect on the fatty acid composition of crude rice bran oil, only the contents of linolenic acid significantly decreased, and rice bran extrusion stabilization had insignificant effect on iodine value and saponification value of crude rice bran oil. Extrusion stabilization of rice bran resulted in a significant decrease of phospholipids, water and volatile matter content of crude rice bran oil. As storage time of rice bran increased, the difference in phospholipids contents of crude rice bran oils prepared by stabilized and unstabilized rice brans steadily increased. In addition, rice bran extrusion stabilization could significantly increase the content of oryzanol in crude rice bran oil. |
