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| Effects of chemical refining on contents of oryzanol, phenolics and free radical scavenging capacity of rice bran oil |
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| KeyWord:rice bran oil refining oryzanol phenolics free radical scavenging capacity correlation |
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| Abstract: |
| Due to its high nutritional value and good stability, rice bran oil attracts much attention. The properties and accompanying micronutrients of rice bran oil are directly affected by the refining process. Eight stages of rice bran oils including crude oil, degumming oil, dewaxing oil, physical deacidification oil, neutralization (alkali refining)oil, decolorization oil, deodorization oil and winterization oil were selected to systematically study the effects of chemical refining on the acid value, peroxide value and contents of oryzanol and phenolics.Four methods were used to determine the free radical scavenging capacity of rice bran oil. And the correlations between acid value, peroxide value, oryzanol, phenolics and the free radical scavenging capacity were studied.The results showed that the loss rates of oryzanol and phenolics after refining were 82% and 94%, respectively,and the free radical scavenging capacity of rice bran oil determined by ABTS, FRAP, ORAC and DPPH methods reduced by 91%, 47%, 92% and 58% respectively compared with crude oil. The results of free radical scavenging capacity determined by four methods significantly correlated with contents of oryzanol and phenolics (P<0.05). The results of ABTS, ORAC and DPPH methods were significantly correlated with the acid value (P<0.05). |
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